Winter Veggie Casserole with Tofu Crumble Recipe

Name: Winter Veggie Casserole with Tofu Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, sliced; 2 garlic cloves, finely chopped; Kosher salt; Freshly ground black pepper; 1/2 pound carrots, cut into sticks; 1 small bunch kale, stems discarded; 1 pound red cabbage, cut into pieces; 1 cup chicken stock or water; 1 tablespoon soy sauce; 1 1/2 cups fresh breadcrumbs; 7 ounces firm tofu; 1/3 cup extra-virgin olive oil; 1/4 cup finely grated Parmesan cheese; 2 teaspoons dried oregano, crumbled; 1 teaspoon smoked paprika; Kosher salt; Freshly ground black pepper

Servings: persons

2 tablespoons extra-virgin olive oil
1 large onion, sliced
2 garlic cloves, finely chopped
Kosher salt
Freshly ground black pepper
1/2 pound carrots, cut into sticks
1 small bunch kale, stems discarded
1 pound red cabbage, cut into pieces
1 cup chicken stock or water
1 tablespoon soy sauce
1 1/2 cups fresh breadcrumbs
7 ounces firm tofu
1/3 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese
2 teaspoons dried oregano, crumbled
1 teaspoon smoked paprika
Kosher salt
Freshly ground black pepper

1
Preheat the oven to 350F.
2
Make the veggies In a large skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onion is golden about 6 minutes.
3
Stir in the carrots, kale, cabbage, stock and soy sauce and cook, covered, until the vegetables are tender, about 10 minutes.
4
Uncover the skillet and cook until all the liquid in the pan has evaporated, about 6 minutes more.
5
Place the vegetables in a 3-quart baking dish.
6
Make the crumble In a food processor, pulse the breadcrumbs, tofu, oil, cheese, oregano, paprika and 1/4 teaspoon each salt and pepper until combined.
7
Crumble the topping evenly over the casserole.
8
Bake the casserole until the crumble is golden and crisp, about 25 minutes.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 large onion, sliced, 2 garlic cloves, finely chopped, Kosher salt, and more.

Yes, Winter Veggie Casserole with Tofu Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Winter Veggie Casserole with Tofu Crumble

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