I have a new obsession and I think you will very much enjoy it as well. Gaining in popularity in the “health-food community”, kale is an amazing vegetable recognized for its exceptional nutrient richness and versatility. Kale is one of the healthiest (and lowest calorie) vegetables and the beautiful leaves of the plant provide a deep, earthy flavor.
One cup of kale contains:
- 36 calories
- 5 grams of fiber
- 5% of the daily requirement of calcium and vitamin B6
- 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K
- Good source of minerals copper, potassium, iron, manganese, and phosphorus
Therefore..Eat more kale!
This is one, protein-packed dinner!
- 14 oz tofu (firm)
- 1/2 cup whole grain Dijon mustard
- 4 tablespoons vegetable oil, divided
- 1/2 medium onion (sliced)
- 2 cloves garlic (minced)
- 1 bunch kale (leaves thinly sliced crosswise)
- 1 small sweet potato (peeled, cut into small cubes)
- 2 tablespoons fresh lime juice
- Cut tofu into 1/2-inch-thick slices and place on paper towels and allow it to drain 10 minutes. Spread both sides of each slice with mustard. Set aside.
- In a large well-greased nonstick skillet (I used Pam cooking spray) over medium-high heat, sauté onions and ginger for 1 minute. Add kale, sweet potato, and lime juice. Reduce heat to low and cook for another 10-12 minutes (until potatoes are tender).
- On a large, well-greased large nonstick skillet (I used Pam cooking spray) over medium heat, add tofu; cover and cook for ~2 minutes each side (until top is crisp and golden)
- Arrange kale and sweet potato mixture on plate. Place tofu slices atop vegetables