Vegetable Casserole with Tofu Topping

onion side bake sauté vegetarian casserole/gratin tofu kale carrot winter cabbage gourmet pennsylvania peanut free tree nut free

Ian Knauer

Makes 6 to 8 side-dish servings

Source

Ingredients

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

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)

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

Method

Put oven rack in middle position and preheat oven to 350°F.

Heat oil in a deep 12- to 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 vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.

Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.