Mustard-Crusted Tofu with Kale and Sweet Potato

October 14, 2009
1 Ratings
  • Serves 4
Author Notes

(Photo by Tina Rupp). I am bending the rules a little here because I don't eat chicken. But if you substitute chicken breasts for tofu it will work just fine.This recipe was inspired by my visit to Jamaica a few years ago. The mustard gives a nice, spicy bite--a good alternative to traditional jerk seasoning. It was one of my 20 minute recipes that was included in a feature on Bon Apppetit reader recipes! —Anitalectric

What You'll Need
  • 1 pound extra firm tofu
  • 1/2 cup whole grain dijon mustard
  • 4 tablespoons vegetable oil, divided
  • 1/2 medium yellow onion, sliced
  • 1 tablespoon minced fresh garlic
  • 1 bunch kale, coarsely chopped
  • 1 small sweet potato, sliced in 1 cm thick half moons
  • 2 tablespoons fresh lime juice
  1. Cut tofu into eight 1/2-inch-thick slices. Arrange on kitchen towel and weigh down with cutting board; drain 10 minutes. Spread both sides of each slice with mustard.
  2. 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.
  3. 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- you may find it easier to turn with a fork).
  4. Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

See what other Food52ers are saying.

  • enbe
  • Alea
  • V
  • bottomupfood
I am a self-trained vegan chef, pastry chef and baker. More recently, I founded Anita's Yogurt in Brooklyn, NY. Anita's Coconut Yogurt is now available from coast-to-coast and for nationwide delivery from our website. I still frequently bake desserts for my daughter and post recipe videos on instagram. Currently baking: Kombucha Muffins From Jerrelle Guy, Genius Nut and Seed bread from Sarah Britton.

5 Reviews

Alea April 10, 2019
this recipe needs a do over. in one place it says to use garlic and another ginger. Which is it? Did not find it appetizing at all.
Kate June 27, 2019
It's a Bon Appetit recipe that was transcribed incorrectly-- the original calls for ginger, the person who added it here must have mistakenly typed garlic in the ingredients.
V April 24, 2013
This was a hearty, tasty, yet light dish. I used red onions instead, and the sweetness of these onions worked really well. Hard to keep the mustard seed on the tofu when flipping, but I just added whatever fell off to the tofu afterward when serving. Will make again!
bottomupfood June 14, 2011
I made this dish with homemade tofu (http://bottomupfood.wordpress.com/2011/06/15/homemade-tofu/) and really enjoyed it. But I would suggest some changes to the recipe:

1) Start sauteeing the sweet potato well before the kale. It needs at least 1-2x as much time cooking.
2) Roll the tofu in mustard seeds at the end of Step 1. (The recipe omits mustard seeds as an ingredient and neglects to recommend rolling the tofu in them as a step. In fact, the recipe doesn't say anything about mustard seeds until it you have already cooked one side of the tofu.)
enbe March 28, 2011
Yum! I just made this and it was quick and easy for a light-ish dinner. I added more lime after plating and am going back for seconds! Thanks!