Mustard Crusted Tofu with Kale and Sweet Potato

Elevate your weeknight dinners with this Mustard Crusted Tofu with Kale and Sweet Potato recipe, a vibrant blend of flavors and textures that's both satisfying and nutritious. Crispy tofu gets a bold makeover with a tangy Dijon mustard crust, perfectly balanced by a touch of maple syrup and soy sauce, then pan-fried to golden perfection. Paired with tender roasted sweet potatoes seasoned with smoked paprika and caramelized to perfection, alongside garlicky sautéed kale infused with a refreshing splash of lemon juice, this dish is a powerhouse of wholesome ingredients. Ready in under an hour, this plant-based meal is ideal for vegan cooks seeking a flavorful, protein-packed option. Perfect for meal prep or impressing dinner guests, this recipe combines savory, sweet, and smoky notes in every bite.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 14 oz firm tofu
• 3 tbsp Dijon mustard
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 cup panko breadcrumbs
• 2 medium sweet potatoes
• 4 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 6 cups kale
• 3 garlic cloves
• 1 tbsp lemon juice
• 0.5 tsp smoked paprika

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 10 minutes.

Step 3

While the tofu is pressing, peel the sweet potatoes and cut them into 1-inch cubes. Toss them with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and smoked paprika. Spread evenly onto the prepared baking sheet.

Step 4

Roast the sweet potatoes for 25-30 minutes, flipping halfway through until tender and slightly caramelized.

Step 5

Slice the pressed tofu into 8 even rectangular pieces. In a small bowl, whisk together Dijon mustard, soy sauce, and maple syrup.

Step 6

Place the panko breadcrumbs on a plate. Brush both sides of the tofu slices generously with the mustard mixture, then press them into the breadcrumbs to coat evenly.

Step 7

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the breaded tofu slices and cook for 3-4 minutes on each side until golden and crispy. Remove from the skillet and set aside.

Step 8

In the same skillet, add 1 tablespoon of olive oil along with the minced garlic. Sauté for 30 seconds until fragrant, then add the kale and a pinch of salt. Cook, stirring, for 3-5 minutes until the kale is wilted and tender.

Step 9

Drizzle the cooked kale with lemon juice and mix well. Adjust seasoning with salt and pepper to taste.

Step 10

To serve, plate the roasted sweet potatoes and garlicky kale, then top with the mustard-crusted tofu. Enjoy immediately!

Nutrition Facts

Serving size	(1037.2g)

Amount per serving	% Daily Value*
Calories	1495.8

Total Fat 88.0g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 6.4g
Cholesterol 0mg	0%
Sodium 5184.2mg	0%
Total Carbohydrate 128.5g	0%
Dietary Fiber 21.7g	0%
Total Sugars 35.1g
Protein 61.3g	0%

Vitamin D 0IU	0%
Calcium 1117.6mg	0%
Iron 13.4mg	0%
Potassium 1292.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 15.8%

Carbs: 33.1%