4 Servings 30 min Cook
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.