Mustard-Crusted Tofu with Kale and Sweet Potato

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This recipe is a delicious and healthy vegan dish that combines the flavors of mustard-crusted tofu, sautéed kale, and roasted sweet potatoes. The tofu is coated in a tangy mustard sauce and baked until crispy, while the kale is cooked with garlic and olive oil for a flavorful side dish. The sweet potatoes add a touch of sweetness and make this dish hearty and satisfying. It's perfect for a weeknight dinner or a special occasion.

Recipe Type:
Vegan

Prep Time:
15 mins

Cook Time:
30 mins

Total Time:
45 mins

Recipe Yield 17.65 oz
Number of Servings 4
Serving Size 4.41 oz

Ingredients

14.12 oz

tofu

4 tbsp

mustard

7.06 oz

kale

14.12 oz

sweet potato

2 cloves

garlic

2 tbsp

olive oil

1 tsp

salt

1 tsp

pepper

Directions

Preheating

Step 1

Preheat the oven to 400°F (200°C).

5 mins
Prep Time
0 mins
Cook Time
Cut, mixing

Step 2

Cut the tofu into cubes and place them in a bowl. Add the mustard, salt, and pepper. Toss to coat the tofu evenly.

5 mins
Prep Time
0 mins
Cook Time
Baking

Step 3

Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the tofu is golden and crispy.

0 mins
Prep Time
25 mins
Cook Time
Cut

Step 4

While the tofu is baking, prepare the kale. Remove the stems from the kale leaves and tear them into bite-sized pieces.

5 mins
Prep Time
0 mins
Cook Time
Sautéing

Step 5

Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.

0 mins
Prep Time
1 mins
Cook Time
Sautéing

Step 6

Add the kale to the skillet and sauté until wilted, about 5 minutes. Season with salt and pepper to taste.

0 mins
Prep Time
5 mins
Cook Time
Peeling, cutting

Step 7

While the kale is cooking, peel and dice the sweet potatoes into small cubes.

5 mins
Prep Time
0 mins
Cook Time
Cut, mixing

Step 8

Place the diced sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, and pepper. Toss to coat the sweet potatoes evenly.

5 mins
Prep Time
0 mins
Cook Time
Baking

Step 9

Bake the sweet potatoes for 20-25 minutes, or until they are tender and slightly caramelized.

0 mins
Prep Time
20 mins
Cook Time
Serving

Step 10

Serve the mustard-crusted tofu with sautéed kale and roasted sweet potatoes. Enjoy!

0 mins
Prep Time
0 mins
Cook Time

Nutrition Facts

Carbs (44.44%)
Protein (22.22%)
Fat (33.34%)

Fat:
10 g (90 kcal)

Protein:
15 g (60 kcal)

Carbohydrates:
30 g (120 kcal)

kcal
g
Calories 11.025 kcal 0.55%
Vitamin A 4.41 IU 0.49%
Monounsaturated Fat 0.2205 g 0%
Saturated Fat 0.0882 g 0.08%
Fat 0.441 g 0.32%
Carbohydrates 1.323 g 0.26%
Sodium 22.05 mg 4.41%
Fibers 0.3528 g 0.93%
Sugars 0.3528 g 0%
Protein 0.6615 g 0.78%
Vitamin C 3.528 mg 3.92%
Calcium 0.882 mg 0.18%
Iron 0.6615 mg 0.13%
Potassium 1.1025 mg 0.22%
Alcohol 0 g 0%
Cholesterol 0 mg 0%
Lactose 0 g 0%
Vitamin B6 0.441 mg 33.92%
Vitamin B12 0 mcg 0%
Vitamin E 0.2646 mg 1.76%
Zinc 0.441 mg 0.09%
Selenium 0.6615 mcg 0.13%
Vitamin D 0 mcg 0%

Recipe Attributes

Seasonality Spring Summer Fall
Events Christmas Easter Thanksgiving Birthday Wedding Halloween Valentine's Day Mother's Day Father's Day New Year Anniversary Baby Shower Bridal Shower Graduation Back to School Barbecue Picnic
Meal Type Lunch Dinner Snack
Difficulty Level Medium

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