Mustard-Crusted Tofu with Kale and Sweet Potato

October 14, 2009
1 Rating
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

  • Serves 4
  • 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
In This Recipe
  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.

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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.