Peppercorn Dijon Tofu

🥘 Ingredients

• apple
  2 unit
• black pepper
• black peppercorns
  ⅓ tbsp
• chicken stock concentrate
  2 unit
• crème fraîche
  4 tbsp
• dried cranberries
  2 oz
• garlic powder (half now, rest later)
  2 tsp
• honey dijon dressing
  6 oz
• kale
  8 oz
• paper towels
• parmesan cheese
  6 tbsp
• salt
• shallot (half for 2 servings)
  1
• sunflower seeds
  1 oz
• sweet potato
  4 unit
• tofu
  2 unit
• water
  ¼ cup

🍳 Cookware

• large bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Slice sweet potato into ¼-inch-thick rounds. Remove and discard any large stems from kale ; chop into bite-size pieces. Halve, peel, and finely dice shallot . Place black peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin.

   sweet potato: 4 unit, kale: 8 oz, shallot: 1 (half for 2 servings), black peppercorns: ⅓ tbsp
2. 

   2

   In a large bowl , toss sweet potatoes with a large drizzle of oil, garlic powder , a couple big pinches of salt , and black pepper . Arrange on a baking sheet in a single layer. Roast on the top rack until browned and cooked through, ⏱️ 25 minutes .

   garlic powder: 2 tsp (half now, rest later), salt, black pepper
3. 

   3

   While sweet potatoes roast, place kale in bowl used for sweet potatoes and lightly season with salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, ⏱️ 1 minute . (TIP: To make kale even more tender, add a drizzle of olive oil along with the salt before massaging.) Set aside.
4. 

   4

   Pat tofu dry with paper towels and season all over with remaining garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add tofu and cook until browned and cooked through, ⏱️ 7 minutes per side. TIP: If tofu begins to brown too quickly, reduce heat to medium and cover after tofu is flipped. Transfer tofu to a cutting board and tent with foil. Turn off heat; rinse and wipe out pan.

   tofu: 2 unit, paper towels
5. 

   5

   Heat a drizzle of oil in same pan over medium heat. Add minced shallot; cook, stirring occasionally, until lightly browned, ⏱️ 3 minutes . Add water (½ cup for 4 servings), chicken stock concentrate , and ½ tsp crushed peppercorns (1 tsp for 4) and bring to a simmer; cook, stirring occasionally, until thickened, ⏱️ 3 minutes . (Save the remaining crushed peppercorns for another use.) Remove from heat. Stir in crème fraîche , half the honey dijon dressing , and 1 TBSP butter (2 TBSP for 4) until butter is melted. Taste and season with salt.

   water: ¼ cup, chicken stock concentrate: 2 unit, crème fraîche: 4 tbsp, honey dijon dressing: 6 oz
6. 

   6

   Halve, core, and thinly slice apple . To bowl with kale, add apple, dried cranberries , sunflower seeds , half the parmesan cheese , and remaining dressing to taste; toss to coat. Taste and season with salt and pepper.

   apple: 2 unit, dried cranberries: 2 oz, sunflower seeds: 1 oz, parmesan cheese: 6 tbsp
7. 

   7

   Thinly slice tofu crosswise. Divide tofu, sweet potatoes, and salad between plates. Spoon sauce over tofu. Sprinkle remaining Parmesan over salad and serve.