Sundays around our house are usually for relaxing. We enjoy a leisurely breakfast, take our time drinking our large mugs of coffee, and catch up on the news, twitter, facebook, and the blog world. Sundays are also the day that we sit down and discuss our week ahead, when we will be home for dinner, and of course, what we will be eating. This is an attempt to only go to the grocery store one day a week and get a head start on the weeks meals. One of my favorite things to cook is a large casserole of sorts…something that can be easily reheated for nights we both arrive home late and are too tired and hungry to cook. This vegetarian casserole fits the bill perfectly and has now become a household favorite!
Vegetable and Bean Casserole with Crispy Tofu Crust (Adapted from this recipe)
For Vegetable and Beans
1 onion, thinly sliced
1/2 head cabbage, sliced
1 bunch kale, sliced
1 bunch swiss chard, sliced
handful of mushrooms, sliced
2 zucchini, halved lengthwise and sliced
1 head broccoli, chopped
4 carrots, cut into matchstick pieces
1 can white beans, drained and rinsed
2 tbsp soy sauce
1/4 cup water
2-3 slices of bread, processed until finely ground into bread crumbs (I used leftover rosemary beer bread that was going stale)
1 block of firm tofu
1/2 cup Parmigiano cheese, grated
2 tbsp olive oil
2 tsp dried basil
1 1/2 tsp dried oregano
1 tsp paprika
1 clove garlic minced
salt and pepper to taste
Heat a large non stick skillet over medium high heat and add a little oil and onion and saute until soft. Reduce heat to medium and add remaining vegetables, beans, soy sauce and water. Cover and cook until vegetable are soft. The skillet will be FULL but the vegetables will really cook down. I had to use two skillets because I didn’t have one large enough. After about 10 minutes, vegetables should be tender. Transfer to a 9 x 13 baking dish, trying to leave any additional liquid in the skillet.
For topping, mash all ingredients together in a large bowl. Sprinkle topping over vegetables and bake at 350 for about 25-30 minutes, until vegetables are warmed through and topping is lightly browned and crisp.
This crunchy topped casserole was super filling and indeed lasted us for another 2 dinners and lunches that week. The perfect Sunday cooking adventure that will help put you ahead for your weekday dinners. What are some of your favorite make-ahead/casserole meals?