Name: Mustard Crusted Tofu with Kale and Sweet Potato
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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