Mustard Crusted Tofu with Kale and Sweet Potato
adapted by Ginger from
- 1 14-ounce package firm tofu
- 1/2 cup whole grain Dijon mustard
- 4 tablespoons vegetable oil, divided
- 1/2 medium onion, sliced
- 1 tablespoon minced peeled fresh ginger
- 1 bunch kale, stem cut from each leaf, leaves thinly sliced crosswise (about 8 cups)
- 1 small red-skinned sweet potato (about 8 ounces), peeled, halved lengthwise, thinly sliced crosswise
- 2 tablespoons fresh lime juice
- Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain at least 10 minutes with a weighted plate on top to press out moisture. Spread both sides of each slice with mustard and let marinate while preparing rest of recipe.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté until fragrant and onion begins to become translucent. Add sweet potato and saute until slices begin to caramelize. Add kale and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu. To increase the amount of mustard that remains on the tofu do not move the tofu in the pan until you are ready to turn it over. Allow it to sear slightly.)
- Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.