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.