Mustard-Crusted Tofu with Kale and Sweet Potato |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
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 (yam; about 8 ounces), peeled, halved lengthwise, thinly sliced crosswise |
2 tablespoons fresh lime juice |
Directions:
1. Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.
2. 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.
3. 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).
4. Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.
5. Per serving: 418 calories, 24 g fat (2 g saturated), 0 mg cholesterol, 775 mg sodium, 31 g carbohydrate, 7 g fiber, 21 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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