Mustard-Crusted Tofu With Kale And Sweet Potato

• Tofu
• 1 (14 ounce) package firm tofu
• 1/2 cup whole grain Dijon mustard
• Kale and Potatoes
• 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

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; saute 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.
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).
4. Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

whole grain dijon mustard, potatoes, vegetable oil, onion, fresh ginger, kale, sweet potato, lime juice

Taken from www.food.com/recipe/mustard-crusted-tofu-with-kale-and-sweet-potato-268967 (may not work)