MUSTARD-CRUSTED TOFU WITH KALE AND SWEET POTATO
Make and share this Mustard-Crusted Tofu With Kale and Sweet Potato recipe from Food.com.
Provided by kelly in TO
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 272.2, Fat 19.1, SaturatedFat 2.7, Sodium 402.1, Carbohydrate 18, Fiber 4.1, Sugar 3.6, Protein 11.7
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Funneh bunny
[email protected]I'm not sure what I did wrong, but this recipe was a complete failure. The tofu was rubbery, the mustard crust was too spicy, and the kale and sweet potato were mushy. I'm really disappointed because I love tofu and I was excited to try this recipe.
Zeehan Ali
[email protected]0/10
Carlos Robles
[email protected]Avoid!
kaye jose
[email protected]This recipe was a disaster! The mustard crust burned and the tofu was raw in the middle. The kale and sweet potato were also undercooked. I'm not sure what went wrong, but I won't be trying this recipe again.
Architecturespeaking Koncept
[email protected]Meh. It was edible, but I wouldn't go out of my way to make this again.
Trevon Hudson
[email protected]Not a fan. The mustard crust was too strong and the tofu was bland. The kale and sweet potato were okay, but they couldn't save the dish.
Bakir Awan
[email protected]Overall, I thought this dish was just okay. The mustard crust was interesting, but the tofu was a bit dry. The kale and sweet potato were cooked well, but they didn't add much flavor to the dish.
Teena Sarfraz
[email protected]The mustard crust was a bit overpowering for me, but the tofu itself was cooked perfectly. The kale and sweet potato were also delicious. I think I'll try making this recipe again with a different type of crust.
Justice Ekwusie
[email protected]This dish was a bit too spicy for my taste, but I can see why others might enjoy it. The mustard crust was flavorful and the kale and sweet potato were cooked perfectly. I think next time I'll try using a milder mustard or omitting it altogether.
Abdullahi Gimba
[email protected]I love tofu, but I'm always looking for new ways to make it more interesting. This recipe definitely delivered! The mustard crust was a unique and delicious touch, and the kale and sweet potato made for a hearty and satisfying meal. I'll definitely b
Olliver Larson
[email protected]Tried this recipe last night and it was a hit! The mustard crust was easy to make and added a lot of flavor to the tofu. The kale and sweet potato were also a great addition, providing a nice balance of textures and flavors. Will definitely be making
Steve Houpapa
[email protected]I've been a tofu skeptic for a long time, but this recipe changed my mind completely. The mustard crust was a game-changer, giving the tofu a crispy and savory exterior that paired perfectly with the soft and fluffy interior. The kale and sweet potat
Gohar Bhatti
[email protected]This tofu dish was an absolute delight! The mustard crust added a tangy and flavorful punch to the tender tofu, while the kale and sweet potato provided a perfect balance of greens and sweetness. I followed the recipe to a T and the results were noth