Mustard Crusted Tofu With Kale And Sweet Potato Food

MUSTARD-CRUSTED TOFU WITH KALE AND SWEET POTATO

Steps:

• Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; 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).
• Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

TOFU AND KALE WITH PEANUT SAUCE

Steps:

• Slice tofu an cut into triangles, sticks, or whatever shape you like.
• Heat peanut oil until very hot.
• Fry tofu, turning until each side is brown and crisp.
• Reduce heat and add garlic, onion, and chile. Stir fry until onion is translucent.
• Add kale and stir fry until it cooks down.
• Mix peanut butter, tamari and mirin to make the peanut sauce, add to pan and heat through.
• Serve over cooked brown rice.

MUSTARD-CRUSTED TOFU WITH KALE AND SWEET POTATO

Steps:

• Cut tofu into eight 1/2-inch-thick slices. Arrange on paper towels; 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).
• Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

MISO ROASTED TOFU WITH SWEET POTATO

Steps:

• Heat oven to 200C/180C fan/gas 6. Wrap the tofu in kitchen paper, place in a shallow dish and put a heavy plate on top to help squeeze out the water. When the paper is wet, replace with another wrapping and weigh down again. Chop the tofu into medium cubes (about 2.5cm). In a small bowl, mix the dressing together with a whisk.
• Boil the beans for 1 min, then drain, rinse in cold water and set aside. Line a baking tray with parchment, spread out the tofu and pour over half the dressing. Sprinkle the sesame seeds on top and mix well. Bake for 20-25 mins until golden and crisp. Meanwhile, cut the sweet potatoes in half, place in a bowl, cover with cling film and microwave for 10-15 mins until very soft.
• Mash the sweet potato and serve in bowls with the tofu, green beans, the dressing poured over and some spring onions sprinkled on top.

KALE POWER SALAD WITH SPICY ALMOND DRESSING

Steps:

• Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
• Make the spicy almond dressing. In an upright blender, combine the almonds, garlic, nutritional yeast, water, olive oil, white wine vinegar, lime juice, Tamari, maple syrup, Dijon mustard, hot sauce, salt, and pepper. Blend the mixture on high until smooth and creamy. If it's a little thick and pasty, just add a big splash of water and blend it again. Taste the dressing and check for seasoning, adjust if necessary, and set aside.
• In a small bowl, make a little spice blend: stir together the nutritional yeast, garlic powder, onion powder, paprika, and chili powder. Set out two medium bowls. Place the chopped sweet potatoes in one of the bowls and the tofu pieces in the other. Using a clean kitchen towel, really do your best to blot all moisture from the tofu.
• Divide the spice blend evenly amongst the sweet potatoes and tofu. Drizzle both the sweet potatoes and the tofu with 1 ½ tablespoons of olive oil. Season both with salt and pepper. To the tofu only, add the arrowroot and cornmeal. Toss the sweet potatoes until evenly coated. Then, using a spatula, toss the tofu bits until evenly coated.
• Spread the sweet potatoes and tofu out on opposite sides of the baking sheet. Give each piece as much space as you can. Pop the baking sheet into the oven and roast for 35 minutes, stirring and flipping the pieces at the halfway point. At the end of the roasting, the sweet potatoes should be tender and the tofu bits should be crunchy on the outside.
• In a large bowl, combine the kale, remaining tablespoon of olive oil, lime juice, maple syrup, salt, and pepper. Use your hands to massage the kale until it's slightly tenderized, about 1 minute.
• Drizzle the top of the kale with some of the spicy almond dressing. Then top with roasted sweet potatoes, crispy spiced tofu bits, avocado, and red onion. Drizzle more of the dressing on top. Finish the salad with the toasted sliced almonds. Enjoy immediately.