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

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.