Makes 6 to 8 (side dish)
- Active time:1 hr
- Start to finish:1 1/2 hr
May 2004
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. —Ian Knauer
For Vegetables
-
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
For Topping
-
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; see Tips)
-
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
Sauté vegetables:
-
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.
