Peppercorn Dijon Tofu

🥘 Ingredients

• apple
  1 large
• black pepper
  1 tsp, 1 pinch
• black peppercorns
  1 tsp
• chicken stock concentrate
  1 unit
• crème fraîche
  2 tbsp
• dried cranberries
  2 tbsp
• garlic powder
  1 tsp, ½ tsp
• honey dijon dressing
  2 tbsp
• kale
  1 bunch
• olive oil
  3 tbsp
• parmesan cheese
  ¼ cup
• salt
  1 tsp, 2 pinch
• shallot
  1 medium
• sunflower seeds
  1 tbsp
• sweet potato
  2 medium
• tofu
  28 oz

🍳 Cookware

• baking sheet
• large skillet

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   In a large bowl, toss sweet potato (cut into ½-inch rounds) with a large drizzle of olive oil , half the garlic powder , a couple big pinches of salt , and black pepper . Spread in a single layer on a baking sheet and roast until tender ⏱️ 20 minutes .

   sweet potato: 2 medium, olive oil: 2 tbsp, garlic powder: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While sweet potatoes roast, place kale (stems removed and chopped) in a large mixing bowl. Lightly season with salt .

   kale: 1 bunch, salt: 1 pinch
4. 

   4

   Pat tofu (pressed) dry with paper towels. Season all over with remaining garlic powder , salt , and black pepper .

   tofu: 14 oz, garlic powder: ½ tsp, salt: 1 pinch, black pepper: 1 pinch
5. 

   5

   Heat a drizzle of olive oil in a large skillet over medium heat. Add shallot (minced) and cook, stirring occasionally, until lightly browned ⏱️ 3 minutes .

   olive oil: 1 tbsp, shallot: 1 medium
6. 

   6

   Add tofu (sliced crosswise into strips) to the skillet. Cook until golden on both sides ⏱️ 5 minutes . Remove tofu and set aside on a plate.

   tofu: 14 oz
7. 

   7

   In the same skillet, add crushed black peppercorns , chicken stock concentrate , crème fraîche , and honey dijon dressing . 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.

   black peppercorns: 1 tsp, chicken stock concentrate: 1 unit, crème fraîche: 2 tbsp, honey dijon dressing: 2 tbsp
8. 8

   Core, halve, and thinly slice apple . Add to the kale bowl along with dried cranberries , parmesan cheese , and sunflower seeds . Toss gently until the kale is lightly dressed and wilted.

   apple: 1 large, dried cranberries: 2 tbsp, parmesan cheese: ¼ cup, sunflower seeds: 1 tbsp
9. 9

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