Dinner

Mustard Crusted Tofu with Kale and Sweet Potatoes is for Dinner.

Mustard Crusted Tofu with Kale and Sweet Potatoes takes 20 minutes to prepare.

Mustard Crusted Tofu with Kale and Sweet Potatoes takes 35 minutes to cook.

Mustard Crusted Tofu with Kale and Sweet Potatoes makes 4 servings.

The ingredients for Mustard Crusted Tofu with Kale and Sweet Potatoes are:

1
pound extra firm tofu
1/2
cup whole grain dijon mustard
4
tablespoons 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
tablespoons fresh lime juice

Here is how you make Mustard Crusted Tofu with Kale and Sweet Potatoes:

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. 2.Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; saut? 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- you may find it easier to turn with a fork). 4.Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user ELIZABETHWCREW.

The nutritional information for Mustard Crusted Tofu with Kale and Sweet Potatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 335.6

• Total Fat: 21.6 g
• Cholesterol: 0.0 mg
• Sodium: 759.3 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 3.7 g
• Protein: 14.6 g

The dietary needs meet for Mustard Crusted Tofu with Kale and Sweet Potatoes is Vegan