Mustard-Crusted Tofu with Kale and Sweet Potato

Ingredients for Mustard-Crusted Tofu with Kale and Sweet Potato

• 1 400g package firm tofu

• 120ml 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 1925ml )

• 1 small red-skinned sweet potato (yam

• about 230g ), peeled, halved lengthwise, thinly sliced crosswise

• 2 tablespoons fresh lime juice

How to make Mustard-Crusted Tofu with Kale and Sweet Potato

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.