Mustard-Crusted Tofu with Kale and Sweet Potato

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Ginger root

  Raw

  1 tbsp or 6g

• Kale

  Raw

  8 cup, chopped or 536g

• Onions

  Raw

  ½ medium or 55g

• Dijon mustard

  Grey poupon

  ½ cup or 125g

• Tofu

  Extra firm, prepared with nigari

  1 block or 455g

• Lime juice

  Raw

  2 tbsp or 30g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

Directions

1. PREPARATION: Peel and mince ginger. Chop kale, onion, sweet potato.
2. Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.
3. 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.
4. 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).
5. Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

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