Recipe information
Yield
4 Servings
Ingredients
1
14-ounce package firm tofu
1
/2 cup whole grain Dijon mustard
4
tablespoons vegetable oil, divided
1
/2 cup 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
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Preparation
Step 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.
Step 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.
Step 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).
Step 4
Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.