Mustard-Crusted Tofu with Kale and Sweet Potato


Tangy and delicious, this easy to make, vegetarian dish is a great stand-by for quick fall or early winter dinner.


1 package
firm tofu ((14 ounces))
1⁄2 cups
dijon mustard
4 tablespoons
vegetable or olive oil
medium onion (sliced)
1 tablespoon
peeled fresh ginger (minced)
1 bunch
kale (shredded (about 8 cups))
small sweet potato
2 tablespoons
fresh lime juice


Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, 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.

Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.