Vegetable Casserole with Tofu Topping (a favorite)

I love this dish much more that I would have ever guessed. It uses so many different vegetables (read: it's versatile) and it's soothingly warm. Practical comfort food? Indeed.

And what is it that's so good? There's a great balance of color, savory notes (soy sauce), and oomph (cheese and tofu). This is good the next day with some spicy harissa or hot sauce drizzled over. I imagine it would work well as a vegetarian offering at a picnic or cookout, too.

I do recommend making the full 6 person size. It makes wonderful leftovers for a weekday lunch. Consider adding something else to the oven to further multi-task at the same time.

Pass the Hot Sauce, please.

Vegetable Casserole with Tofu Topping
(serves 6)

2 Tbsp. olive oil
1 medium onion, halved lengthwise and thinly sliced lengthwise
1 lb mixed greens such as cabbage, kale, spinach, radish tops, cored and cut crosswise into 1/3-inch-thick slices (8 cups)
2 carrots, cut into 1/4-inch-thick matchsticks
1/4 cup water
1 Tbsp. soy sauce
1/4 tsp. salt
For topping
1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
7 oz firm tofu
1/2 cup finely grated Parmesan
1/3 cup olive oil
2 teaspoons dried basil, crumbled
1 1/2 teaspoons dried thyme, 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 greens, 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.

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