Mustard-Crusted Tofu with Kale and Sweet Potato

Mustard-Crusted Tofu with Kale and Sweet Potato Healthy Recipe

4 Servings 30 min Cook

Macros/Serving: 360 Calories
Tags:vegan |


4 Tbsp Vegetable Oil
1 Tbsp Ginger Root
8 Cup, chopped Kale
1/2 Medium (2-1/2" dia) Onions
1/2 Cup Dijon Mustard
1 Block Tofu
2 Tbsp Lime Juice
1 Sweetpotato, 5" long Sweet Potato


PREPARATION: Peel and mince ginger.

Chop kale, onion, sweet potato.

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; saut 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 (some mustard seeds may fall off tofu).

Arrange kale and sweet potato mixture on plate.

Overlap tofu slices atop vegetables and serve.