VEGETABLE CASSEROLE WITH TOFU TOPPING

VEGETABLE CASSEROLE WITH TOFU TOPPING image

Number Of Ingredients 19

Previous Next

For vegetables:
2 tbs olive oil
2 medium onions, halved lengthwise and thinly sliced lengthwise
1 lb cabbage, cored and cut crosswise into 1/3-inch thick slices (4 cups)
1 lb Kale, stems and center ribs removed and leaves coarsely chipped (12 cups)
1/2 lb carrots, cut int ¼ inch thick matchsticks
1/2 cup water
2 tbs soy sauce
1/2 tsp salt
For topping:
1 to 11/2 cup finely shredded fresh or dried bread crumbs, whole wheat if possible
7 oz firm tofu
1/2 cup grated parmigaino or romano cheese
1/3 cup olive oil
2 tsp dried basil
1 1/2tsp dried oregano
1 tsp paprika
1 garlic clove, chopped
1/4 tsp salt

Steps:

Saute vegetable: Heat oil in deep 12 - 14 inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce and salt. Skillet will be full, but volume will reduce as veggies steam. Cook, covered, stirring occasionally, until veggies are just tender, 10-15 minutes. Transfer to 13 by 9 inch glass baking dish. Topping: Pulse all 1 cup bread crumbs with rest of topping ingredients together in food processor until combined well. If still very wet, add more crumbs as needed. Should be moist and sprinkle-able. Sprinkle over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.