Name: Vegetable Casserole with Tofu Topping
Yield: Makes 6 to 8 side-dish servings
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

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Vegetable Casserole with Tofu ToppingROMULO YANES

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. Using dried bread crumbs will create a crispy topping, while fresh bread crumbs produce a more tender result.

Active time: 1 hr Start to finish: 1 1/2 hr

Recipe notes

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