Seared Tofu with Mustard and Kale

8 steps

• Pat-dry tofu with a clean cloth or paper towels. Cut into 1-inch pieces.
• Mince garlic and place in a large bowl along with 2 tbsp olive oil, Dijon mustard, maple syrup, white wine vinegar, and salt. Whisk to mix. Gently fold in tofu so that it is completely coated.
• Place 1 tbsp olive oil in a large nonstick skillet and heat to medium. Using a slotted spoon, add tofu to skillet and spread out to a single layer. Set extra marinade aside.
• Cook tofu for about 5-6 minutes, turning over every few minutes, until tofu is browned. Remove tofu and set aside.
• Place chopped kale in the large bowl containing the extra marinade. Toss to combine well. If might be easier to use your hands to gently mix to coat the kale.
• Place the remaining 1 tbsp olive oil in the large nonstick skillet and heat to medium. Add fresh rosemary and crushed red pepper spice and saute for about 30 seconds. Add onion and saute for about 5 minutes or until softened.
• Reduce heat to medium-low and add kale and extra marinade. Saute for about 5 minutes so that kale wilts and is softened. Turn off heat and stir in whole grain mustard.
• Place kale mixture and tofu into a large serving bowl. Gently stir to mix. Garnish with chopped parsley.

Tips:
This recipe is delicious served warm or at room temperature.

To save time, consider buying prewashed chopped kale. One 9-10 oz bag will work just fine.

Using fresh kale? Be sure to rinse, drain, and destem the kale before chopping.

Any type of kale will work in this recipe but lacinato works especially well.