Mustard Crusted Tofu With Kale And Sweet Potato Recipes

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MUSTARD-CRUSTED TOFU WITH KALE AND SWEET POTATO



Mustard-Crusted Tofu with Kale and Sweet Potato image

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

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

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.

MUSTARD-CRUSTED TOFU WITH KALE AND SWEET POTATO



Mustard-Crusted Tofu With Kale and Sweet Potato image

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

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, peeled, halved lengthwise, thinly sliced crosswise (yam, about 8 ounces)
2 tablespoons fresh lime juice

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

TOFU AND KALE WITH PEANUT SAUCE



Tofu and Kale With Peanut Sauce image

Simple, nutritious and tasty. You can use whatever greens are available: Swiss chard, beet greens, turnip greens, etc. Natural peanut butter (without hydrogenated oils) is better (for everything, not just this recipe). If you don't have a jalapeno, or don't like them, you can add some cayenne or some Tabasco sauce to the peanut sauce instead. Frying in peanut oil is key; because of its high smoke point, you can get it screaming hot, which is what is needed to get the tofu nice and crisp.

Provided by Podkayne

Categories     Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces extra firm tofu
2 tablespoons peanut oil
4 garlic cloves, minced
1 medium onion, chopped
1 jalapeno chile, seeded and minced
1 bunch kale, stemmed and chopped into large pieces
1/2 cup peanut butter
2 tablespoons tamari soy sauce or 2 tablespoons soy sauce
2 tablespoons mirin

Steps:

  • Slice tofu an cut into triangles, sticks, or whatever shape you like.
  • Heat peanut oil until very hot.
  • Fry tofu, turning until each side is brown and crisp.
  • Reduce heat and add garlic, onion, and chile. Stir fry until onion is translucent.
  • Add kale and stir fry until it cooks down.
  • Mix peanut butter, tamari and mirin to make the peanut sauce, add to pan and heat through.
  • Serve over cooked brown rice.

Nutrition Facts : Calories 359.5, Fat 27, SaturatedFat 5.3, Sodium 730.3, Carbohydrate 17.5, Fiber 4.4, Sugar 5.1, Protein 18.2

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  • 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).
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