Recipe from Bon Apetit Serves 4

1 14-oz package firm Tofu

1/2 cup whole grain Dijon Mustard

4 TB Oil, divided

1/2 cup Onion, sliced

1 TB minced Ginger

1 bunch Kale, stem cut from each leaf, leaves thinly sliced crosswise about 8 cups

8 oz Sweet Potato, peeled, halved lengthwise, thinly sliced crosswise

2 TB fresh Lime Juice

Cut tofu into high 1/2” thick slices.  Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.  Heat 2 TB oil in a large nonstick skillet over medium-high heat.  Add onion and ginger; sautee 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.  Heat remaining 2 TB oil in another large nonstick skillet over medium heat.  Add tofu, cover and cook until heated through and crisp, about 2 mins per side.  Some seeds may fall off.  Arrange kale and sweet potato mixture on plate.  Overlap tofu slices atop vegetables and serve.