Mustard-Crusted Tofu with Kale and Sweet Potato

Mustard-Crusted Tofu with Kale and Sweet Potato
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  • 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...

View full recipe at SpringPad


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