MUSTARD-CRUSTED TOFU WITH KALE AND SWEET POTATO
Provided by Anita Sharp
Categories Leafy Green Mustard Soy Vegetable Sauté Vegetarian Quick & Easy High Fiber Tofu Kale Root Vegetable Sweet Potato/Yam Healthy Low Cholesterol Vegan Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 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.
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ridoy gaming
[email protected]This recipe was a great way to use up some leftover tofu. The mustard sauce was flavorful and the kale and sweet potatoes added a nice touch of sweetness. I would definitely make this again!
Scott Jones
[email protected]Overall, this recipe was a success! The tofu was crispy and flavorful, and the kale and sweet potatoes were roasted to perfection. The mustard sauce was a bit too tangy for my taste, but that's just a matter of personal preference.
Naim Shawon
[email protected]This recipe was a let down. The tofu was bland and the mustard sauce was too overpowering. The kale and sweet potatoes were the only redeeming qualities of this dish.
Juan Jose Acosta
[email protected]Delicious and nutritious! The tofu was crispy and flavorful, and the kale and sweet potatoes were roasted to perfection. The mustard sauce was a bit too spicy for my taste, but that's just a matter of personal preference.
Nirvail Singh
[email protected]Easy to make and packed with flavor! The tofu was crispy on the outside and tender on the inside, and the kale and sweet potatoes were roasted to perfection. The mustard sauce was a great addition, adding a nice tangy flavor. I will definitely be mak
ethan zhou
[email protected]This is a great recipe for a healthy and flavorful meal. The tofu was crispy and flavorful, and the kale and sweet potatoes were roasted to perfection. The mustard sauce was a bit too tangy for my taste, but that's just a matter of personal preferenc
Thunder Victor
[email protected]The mustard-crusted tofu was a bit too spicy for my taste, but the kale and sweet potatoes were delicious. I would probably make this recipe again, but I would use less mustard in the sauce.
madylyn sexsmith
[email protected]This recipe was a bit too bland for my taste. The mustard sauce lacked flavor, and the tofu was not crispy enough. The roasted vegetables were also a bit dry.
Qasim Al
[email protected]I loved the combination of flavors in this dish. The mustard sauce was tangy and flavorful, and it paired well with the roasted vegetables and tofu. The tofu was also cooked perfectly, with a crispy crust and a tender interior.
Lubulwa Tomranks
[email protected]This dish was easy to make and turned out great! The tofu was crispy and flavorful, and the kale and sweet potatoes were roasted perfectly. The mustard sauce was a nice touch, adding a tangy flavor that balanced out the sweetness of the vegetables.
PleaseChickens
[email protected]The mustard-crusted tofu was a unique and delicious way to prepare tofu. It had a nice crispy texture and the mustard flavor was not overpowering. The kale and sweet potatoes were also roasted well and added a nice sweetness to the dish.
Gs Sagor
[email protected]This recipe was a hit! The tofu was crispy on the outside and tender on the inside, and the kale and sweet potatoes were roasted to perfection. The mustard sauce added a nice tangy flavor that brought all the ingredients together. I would definitely