Mustard-Crusted Tofu with Kale and Sweet Potato

Ingredients

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