Mustard Crusted Tofu With Kale And Sweet Potato Recipes

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MUSTARD-CRUSTED TOFU WITH KALE AND SWEET POTATO



Mustard-Crusted Tofu With Kale and Sweet Potato image

Make and share this Mustard-Crusted Tofu With Kale and Sweet Potato recipe from Food.com.

Provided by kelly in TO

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 (14 ounce) package firm tofu
1/2 cup whole grain Dijon mustard
4 tablespoons vegetable oil, divided
1/2 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, peeled, halved lengthwise, thinly sliced crosswise (yam, about 8 ounces)
2 tablespoons fresh lime juice

Steps:

  • 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 heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
  • Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu).
  • Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

Nutrition Facts : Calories 272.2, Fat 19.1, SaturatedFat 2.7, Sodium 402.1, Carbohydrate 18, Fiber 4.1, Sugar 3.6, Protein 11.7

MUSTARD-CRUSTED TOFU WITH KALE AND SWEET POTATO



Mustard-Crusted Tofu with Kale and Sweet Potato image

Provided by Anita Sharp

Categories     Leafy Green     Mustard     Soy     Vegetable     Sauté     Vegetarian     Quick & Easy     High Fiber     Tofu     Kale     Root Vegetable     Sweet Potato/Yam     Healthy     Low Cholesterol     Vegan     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 14-ounce package firm tofu
1/2 cup whole grain Dijon mustard
4 tablespoons vegetable oil, divided
1/2 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

Steps:

  • 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 heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
  • Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu).
  • Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

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