A good vegan recipe with mustard:-) Mustard-Crusted Tofu with Kale and Sweet Potato ingredients 1 14-ounce package firm tofu 1/2 cup 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 8 cups) 1 small red-skinned sweet potato (yam; about 8 ounces), peeled, halved lengthwise, thinly sliced crosswise 2 tablespoons fresh lime juice preparation 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. Per serving: 418 calories, 24 g fat (2 g saturated), 0 mg cholesterol, 775 mg sodium, 31 g carbohydrate, 7 g fiber, 21 g protein
Posted on: Thu, 29 Aug 2013 18:03:14 +0000
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