Mustard-Crusted Tofu With Kale And Sweet Potato
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
57
Spice
61
Sweetness
55
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 tbsps
Vegetable Oil (divided)1 medium
Onion (sliced)1 tbsp
Ginger (minced peeled fresh)2 tbsps
Lime Juice (fresh)Directions:
1
Cut tofu into eight 1/2-inch-thick slices
2
Arrange on paper towels; drain 10 minutes
3
Spread both sides of each slice with mustard
4
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat
5
Add onion and ginger; sauté 1 minute
6
Add kale, sweet potato, and lime juice
7
Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes
8
Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat
9
Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu)
10
Arrange kale and sweet potato mixture on plate
11
Overlap tofu slices atop vegetables and serve
12
Cut tofu into eight 1/2-inch-thick slices
13
Arrange on paper towels; drain 10 minutes
14
Spread both sides of each slice with mustard
15
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat
16
Add onion and ginger; sauté 1 minute
17
Add kale, sweet potato, and lime juice
18
Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes
19
Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat
20
Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu)
21
Arrange kale and sweet potato mixture on plate
22
Overlap tofu slices atop vegetables and serve