Mustard-Crusted Tofu with Kale and Sweet Potato
  • 1 14-ounce package firm tofu
  • 1/2 cup whole grain Dijon mustard
  • 4 tablespoons vegetable oil, divided
  • 1/2 medium onion, sliced
  • 1 tablespoon minced peeled fresh ginger
  • 1 bunch kale, stem cut from each leaf, leaves thinly sliced crosswise (about 8 cups)
  • 1 small red-skinned sweet potato (yam; about 8 ounces), peeled, halved lengthwise, thinly sliced crosswise
  • 2 tablespoons fresh lime juice

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