---
title: Peppercorn Dijon Tofu
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/peppercorn-dijon-tofu-68d65b84d232ff05cfc49b09
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Milk
  - Soy
  - Eggs
tags:
  - French
  - Vegetarian
  - Quick
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Rich peppercorn sauce pairs beautifully with sweet potatoes and bright salad
  - theme: Ease
    text: Simple roasting and pan-searing make this an easy weeknight meal
image: "https://images.recipes.furrysalamander.com/French%20Recipes/peppercorn-dijon-tofu.avif"
---
Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.

In a large bowl, toss @sweet potato{2%medium} (cut into ½-inch rounds) with a large drizzle of @olive oil{2%tbsp}, half the @garlic powder{1%tsp}, a couple big pinches of @salt{1%tsp}, and @black pepper{1%tsp}. Spread in a single layer on a #baking sheet{} and roast until tender ~{20%minutes}.

While sweet potatoes roast, place @kale{1%bunch} (stems removed and chopped) in a large mixing bowl. Lightly season with @salt{1%pinch}.

Pat @tofu{14%oz} (pressed) dry with paper towels. Season all over with remaining @garlic powder{½%tsp}, @salt{1%pinch}, and @black pepper{1%pinch}.

Heat a drizzle of @olive oil{1%tbsp} in a #large skillet{} over medium heat. Add @shallot{1%medium} (minced) and cook, stirring occasionally, until lightly browned ~{3%minutes}.

Add @tofu{14%oz} (sliced crosswise into strips) to the skillet. Cook until golden on both sides ~{5%minutes}. Remove tofu and set aside on a plate.

In the same skillet, add crushed @black peppercorns{1%tsp}, @chicken stock concentrate{1%unit}, @crème fraîche{2%tbsp}, and @honey dijon dressing{2%tbsp}. Stir constantly until the sauce thickens and coats the back of a spoon ~{2%minutes}. Return tofu to the pan and gently toss to coat.

Core, halve, and thinly slice @apple{1%large}. Add to the kale bowl along with @dried cranberries{2%tbsp}, @parmesan cheese{¼%cup}, and @sunflower seeds{1%tbsp}. Toss gently until the kale is lightly dressed and wilted.

Divide salad and roasted sweet potatoes between plates. Top with peppercorn tofu and drizzle with any remaining sauce. Serve immediately.