(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
extra firm tofu
whole grain dijon mustard
vegetable oil, divided
medium yellow onion, sliced
minced fresh garlic
kale, coarsely chopped
small sweet potato, sliced in 1 cm thick half moons
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.
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.
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).
Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.
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.