Mustard-Crusted Tofu with Kale and Sweet Potato

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Mustard-Crusted Tofu with Kale and Sweet Potato
Serves
4

(Photo by Tina Rupp). I am bending the rules a little here because I don't eat chicken. But if you substitute chicken breasts for tofu it will work just fine.This recipe was inspired by my visit to Jamaica a few years ago. The mustard gives a nice, spicy bite--a good alternative to traditional jerk seasoning. It was one of my 20 minute recipes that was included in a feature on Bon Apppetit reader recipes!


Ingredients

  • 1 pound extra firm tofu
  • 1/2 cup whole grain dijon mustard
  • 4 tablespoon vegetable oil, divided
  • 1/2 medium yellow onion, sliced
  • 1 tablespoon minced fresh garlic
  • 1 bunch kale, coarsely chopped
  • 1 small sweet potato, sliced in 1 cm thick half moons
  • 2 tablespoon fresh lime juice

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Directions

  • Step 1

    Cut tofu into eight 1/2-inch-thick slices. Arrange on kitchen towel and weigh down with cutting board; drain 10 minutes. Spread both sides of each slice with mustard.

  • Step 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, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.

  • Step 3

    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- you may find it easier to turn with a fork).

  • Step 4

    Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

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