Mustard-Crusted Tofu with Kale and Sweet Potato

October 14, 2009

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.

More Great Recipes:
Kale|Lime Juice|Mustard|Potato|Sweet Potato/Yam|Tofu|Vegetarian|Vegan|Gluten-Free|Entree

Reviews (3) Questions (0)

3 Reviews

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 ( and really enjoyed it. But I would suggest some changes to the recipe: <br /><br />1) Start sauteeing the sweet potato well before the kale. It needs at least 1-2x as much time cooking. <br />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!