Mustard-Crusted Tofu with Kale and Sweet Potato

Mustard-Crusted Tofu with Kale and Sweet Potato
Photo by Tina Rupp


  • ½ medium onion
  • 1 small red-skinned sweet potato (yam; about 8 ounces)
  • 2 tablespoons fresh lime juice
  • 1 14-ounce package firm tofu
  • 1 tablespoon fresh ginger
  • ½ cup whole grain Dijon mustard
  • 4 tablespoons vegetable oil
  • + 1 more ingredients
    • 1 bunch kale

Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard. 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 h...

View full recipe at Epicurious


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