Vegetable Casserole With Tofu Topping

Image of Vegetable Casserole With Tofu Topping, Gourmet Magazine
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Ingredients

For Vegetables

  • 2 tablespoons 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 chopped (12 cups)
  • 1/2 lb carrots, cut into 1/4-inch-thick matchsticks
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt

For Topping

  • 1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
  • 7 oz firm tofu
  • 1 oz finely grated Parmigiano-Reggiano (1/2 cup; see Tips)
  • 1/3 cup olive oil
  • 2 teaspoons dried basil, crumbled
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1 teaspoon paprika
  • 1 garlic clove, chopped
  • 1/4 teaspoon salt

Description

Healthy Eating Was Always A Priority In My Mother’s Kitchen, And This Colorful, Delicious Dish Continues To Be A Staple At Our Thanksgiving And Christmas Tables.

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