I love to cook and I love to eat good food.  Alas, the fact that I work 9-5 means that I can't do either as much as I would like, and like many I am often stuck at my desk during my lunch "hour".  My solution is to try to bring my lunch to work as much as I can.  This is my collection of recipes, all made quickly the night before (either as lunch or as dinner with leftovers that can be taken in).  Happy eating.

Tuesday, 7 July 2009

Greens Casserole with Tofu Topping


The other night, drowning in veggies quickly going limp in the fridge and totally uninspired (a lethal combination) I found in this recipe from the Abel & Cole website an answer to my prayers. A good, quick dinner, this was a welcome change from the usual stir fry or vegetable soup.

I threw everything but the kitchen sink into my pan: carrots, cauliflower, chard, cabbage, a last nub of zucchini, a few peas, and cooked up all my vegetables together, giving it a little kick with the soy sauce.

It was a satisfying and easy dish. I particularly liked the tofu crumble topping -- soft and chewy below, crunchy on top. You would never know it was actually tofu (which may be a bonus to some, a letdown to others). Working Lunch says two thumbs up.



Greens (and other vegetable) Casserole with Tofu Topping

2 tablespoons olive oil

2 medium onions, thinly sliced

450g any cabbage, cored, cut crosswise into thin slices

450g kale, stems and ribs removed, leaves coarsely chopped

200g carrots, cut into thick matchsticks

240ml water

2 tablespoons soy sauce or tamari

1/2 teaspoon salt

150g fresh or 200g dried wholemeal breadcrumbs

200g firm tofu, drained and roughly chopped

50g Parmesan, finely grated

50ml olive oil

2 teaspoons dried basil, crumbled

1 & 1/2 teaspoons dried oregano or marjoram, crumbled

1 teaspoon paprika

2 garlic cloves, chopped

1/4 teaspoon salt

Preheat oven to 180°C, 350°F, gas mark 4. Heat the oil in a large, deep frying pan over medium heat until hot but not smoking; sauté the onions until softened and beginning to brown. Add cabbage, kale, carrots, water, soy sauce, and salt. Cook covered, stirring occasionally, until the vegetables are just tender, about 10 minutes. Transfer all the vegetables and cooking liquid to a large, shallow baking dish. To make the topping, pulse the rest of the ingredients together in a food processor until combined well (or mash together with a potato masher). Spread the tofu mixture over the vegetables and bake, uncovered, until topping is golden brown, 15-20 minutes.

Serves 4 as a main dish, and 6-8 as a side.

7 comments:

Erin Mae said...

I love the tofu topping--sounds like a great way to use up some panko and a bit of tofu I have left over. Thanks for the recipe!

Sarah, The New Girl said...

that sounds so good!!! A tofu topping; I would have never thought of that.

stephchows said...

mmmmm very good use for a ton of veggies! I hate when I have them all getting soft and sad and no inspiration!

Grace said...

like the other folks, i'm excited and intrigued by this tofu topping! it sounds like it'd be a fabulous way to make the dish more healthy and actually more delicious!

foodcreate said...

One of Loveliest Green Casserole with tofu Delicious !


Thanks for sharing your recipe:)


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Resh said...

i absolutely love "throwing things together" i too often put in every veggie i have in the fridge to drudge up a quick yet tasty meal.
Thanks for the post! ill have to try it

Cucinista said...

Erin -- panko is the best breadcrumb ever (I'm not sure if my nouns should be singular or plural -- is/are panko a collective noun?)

Sarah -- I would never have thought of it either, and yet it is amazing!

Steph -- totally agreed

Grace -- I like tofu, but this is a great way to add some stealth soy protein

Resh -- most of my recipes are inspired by what is lingering in the fridge...

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