Mustard-Crusted Tofu with Kale and Sweet Potato

Ingredients

• 2 tablespoons fresh lime juice
• 1 bunch kale, stem cut from each leaf, leaves thinly sliced crosswise (about 8 cups)
• 1 tablespoon minced peeled fresh ginger
• ½ medium onion, sliced
• 4 tablespoons vegetable oil, divided
• ½ cup whole grain Dijon mustard
• 1 14-ounce package firm tofu

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, r...

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