Prep and cook time: 30 minutes
per serving: 254 calories; 10 grams protein; 18 grams total fat; 3 grams fiber; 2 grams saturated fat; 15 grams carbohydrates; 0 mgs cholesterol; 440 mgs sodium; 7 WW points plus
Vegetarian Lower Calorie
Mustard Crusted Tofu With Spinach And Sweet Potato
14 ounces extra firm tofu
1/2 cup Dijon mustard
4 tablespoons vegetable oil divided
1/2 yellow onion sliced
1 tablespoon ginger, minced
6 cups fresh spinach leaves thinly sliced crosswise
1 medium sweet potato peeled, halved lengthwise, thinly sliced crosswise
2 tablespoons lime juice
 Cut tofu into 1/2-inch-thick slices. Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.
 Meanwhile heat half of the oil in large nonstick skillet over medium-high heat. Add onion and ginger; sautée 1 minute. Add spinach, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and spinach is wilted, about 12 minutes.
 Meanwhile, heat remaining oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu). Arrange spinach and sweet potato mixture on plate with tofu.
1 loaf French bread cut in 1/2 horizontally
2 tablespoons butter softened
1 teaspoon garlic salt
1 tablespoon Italian parsley chopped
Preheat oven to 400 degrees.
 Spread cut sides of the bread with butter. Sprinkle with garlic salt and parsley. Put halves back together and wrap in foil. Place in the oven until butter is melted, about 10 minutes.