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

  8 tbsp or 120g

• Tofu

  Extra firm, prepared with nigari

  16 oz or 454g

• Lime juice

  Raw

  2 tbsp or 30g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

Directions

1. Peel and mince ginger. Chop kale, onion, and sweet potato.
2. Cut tofu into 1/2-inch-thick slices (2 slices per serving). Arrange on paper towels and drain for 10 minutes. Spread both sides of each slice with mustard.
3. Heat half of the oil in a large nonstick skillet over medium-high heat. Add onion and ginger and sauté for 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 oil in another large nonstick skillet over medium heat. Add tofu and cover and cook until heated through and crisp, about 2 minutes per side.
5. Divide kale and sweet potato mixture between plates, place tofu slices on top, and serve.