Vegetable Casserole with Tofu Topping

Vegetable Casserole with Tofu Topping
Photo by ROMULO YANES

Ingredients

  • ½ pound carrots
  • 2 medium onions
  • 1 garlic clove
  • 1 ounce finely grated Parmigiano-Reggiano
  • 7 ounces firm tofu
  • ½ cup water
  • 1 teaspoon paprika
  • + 10 more ingredients
    • 1 ½ cups fine fresh or dried bread crumbs, preferably whole wheat
    • ¼ teaspoon salt
    • 1 pound kale
    • 1 pound cabbage
    • 2 tablespoons olive oil
    • 2 teaspoons dried basil
    • ½ teaspoon salt
    • 2 tablespoons soy sauce
    • 1 ½ teaspoons dried oregano
    • 1/3 cup olive oil

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...

View full recipe at Epicurious

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