Blue Plate Special #61: Baked Mustard Tofu with Sweet Potatoes & Kale


Recently, my friend’s husband sent her a recipe to try (some kind of mustard tofu with sweet potatoes and kale) but sadly it was a fail. We talked about what went wrong and to me it was an issue of what cooking methods were suggested for the individual elements. So, I created this recipe for my friends and hopefully it will work for them (and you!).

This meal preparation has a few things are going on at once, but it will all come together in the end if you are prepared and ready to go. It is super easy and doable even on a busy weeknight. There is no real prep ahead unless you like to press your tofu for a long time. I keep a block of tofu in my press for whenever I need it during the week.

To make this meal happen, the tofu will be baked in the oven and the potatoes will be in their own skillet. Make sure you have a cover for the one you choose! The kale will be blanched and then added to the potatoes to steam them so they are the perfect tenderness!

Personally, I like to keep the flavors basic (that for me means a pinch of salt) but if you feel compelled, you can season up the potatoes any way you like!

Baked Mustard Tofu with Sweet Potatoes & Kale

Servings 4 people


  • 1 block of extra firm tofu pressed for as long as you have time for
  • 1/4 cup olive oil + 2 teaspoons
  • 2 tablespoons grainy mustard homemade is best!
  • 2 sweet potatoes
  • 1 small bunch of kale
  • Breadcrumbs a few pinches, optional
  • Salt to taste


  1. Preheat the oven to 350. Line a baking sheet with nonstick foil or parchment. Start a big pot of water boiling.
  2. Peel and dice the sweet potatoes into bite size squares. Add two teaspoons of olive oil into a skillet and turn the flame to medium. Add the potatoes. Season with a pinch of salt. Shake the potatoes around to coat in the oil and then let cook while you prep the rest of the meal. One side will get nice and charred.
  3. Cut the tofu into four big pieces and score the top with a paring knife in cross hatch manner. Don’t cut all the way through the tofu, just a little bit down, so the marinade can sink in.
  4. Whisk the mustard and oil together and brush on the tops of the tofu. Sprinkle with a pinch of breadcrumbs, if using.
  5. Place on the baking tray in the oven. Set the timer for 20 minutes.
  6. De-stem and chop the kale. Add to the boiling water. Use tongs to push the kale into the water. Blanche for 30 seconds. Using the tongs, lift the kale out of the water and add it right into the pan with the potatoes. Cover and let cook together.
  7. When the tofu timer goes off, the potatoes will be easily pierced with a fork and ready to eat. Plate it up and enjoy!

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