Vegetable Casserole With Tofu Topping Recipes

VEGETABLE CASSEROLE WITH TOFU TOPPING

Vegetable Casserole with Tofu Topping image

Provided by Ian Knauer

Categories Onion Side Bake Sauté Vegetarian Casserole/Gratin Tofu Kale Carrot Winter Cabbage Gourmet Pennsylvania Peanut Free Tree Nut Free

Yield Makes 6 to 8 side-dish servings

Number Of Ingredients 19

Ingredients

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)
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

Steps:

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.
Make topping:
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.

TOFU, RICE AND VEGETABLE CASSEROLE

Tofu, Rice and Vegetable Casserole image

This is a good way to introduce tofu to the faint of heart. It's pretty much undetectable, but it's in there, being all nutritious and stuff. This is an original recipe.

Provided by Lifla

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup long-grain rice, uncooked
2 tablespoons vegan margarine
1 medium onion, chopped
1 1/2 teaspoons curry powder (to taste)
10 ounces frozen chopped spinach
1 lb frozen tofu
1 cup frozen corn
hot water
Braggs liquid aminos (optional)
tamari (optional)
salt (optional)

Steps:

In a large saucepan over medium heat, brown the rice, stirring constantly; pour it into a greased or pan-sprayed 1-1/2-quart or larger oven-safe casserole.
In the same saucepan, melt the margarine and add the onion and curry powder. Note that you might want to add a bit of tamari, Bragg's Liquid Aminos, or salt if you're using curry powder that does not contain salt.
Cook until the onion's almost transparent, about 5 minutes, and then add the spinach, tofu, and corn; cook until all are thawed, breaking up the tofu with a spoon.
When through, drain, pressing the liquid out of the vegetable/tofu mixture (or you can just squish it through your fingers, in which case, of course, cool it slightly beforehand).
Reserve this liquid and add enough hot water to it to make 2 cups. In a separate container, heat this liquid to boiling.
Stir the boiling liquid back into the vegetable/tofu mixture and bring it all to a boil.
Remove it from the heat and stir it into the rice that's in the casserole dish.
Cover and bake it at 350 degrees for about 30 minutes, or until the rice is tender and all the liquid has been absorbed.
Fluff the rice with a fork and serve.

Nutrition Facts : Calories 786.8, Fat 35.8, SaturatedFat 5.3, Sodium 64.1, Carbohydrate 68.4, Fiber 12.6, Sugar 1.9, Protein 62.2

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