Recipe from Bon Apetit Serves 4
1 14-oz package firm Tofu
1/2 cup whole grain Dijon Mustard
4 TB Oil, divided
1/2 cup Onion, sliced
1 TB minced Ginger
1 bunch Kale, stem cut from each leaf, leaves thinly sliced crosswise about 8 cups
8 oz Sweet Potato, peeled, halved lengthwise, thinly sliced crosswise
2 TB fresh Lime Juice
Cut tofu into high 1/2” thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard. Heat 2 TB oil in a large nonstick skillet over medium-high heat. Add onion and ginger; sautee 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. Heat remaining 2 TB oil in another large nonstick skillet over medium heat. Add tofu, cover and cook until heated through and crisp, about 2 mins per side. Some seeds may fall off. Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.