Mustard Crusted Tofu with Kale and Sweet Potato
Ingredients
- 1 14 ounce package firm tofu
- 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
- 1 tablespoon minced peeled fresh ginger
- 1/2 cup whole grain Dijon mustard
- 1/2 medium onion, sliced
- 2 tablespoons fresh lime juice
- 4 tablespoons vegetable oil, divided
Instructions
Mustard-Crusted Tofu with Kale and Sweet Potato serves 6 original recipe by foodpair.com.
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