Difference between revisions of "Baked Tofu & Vegetable Casserole"
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+ | Submitted by [[:category:criscodisco's Recipes|criscodisco]] Uploaded by [[:User:Jiran|Jiran]] | ||
− | [[Category: | + | I'm not much of one for vegetarian food. I love veggies, but I like them to be my steak chaser. Regardless, tomorrow is the birthday of a friend at work, and I want to take him something in tonight, but he's a vegetarian. So here's what I've come up with and, I hope it's good enough to satisfy you vegetarians out there, or those with a vegetarian at their table. Here's what you'll need: |
+ | |||
+ | ==Ingredients== | ||
+ | *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 | ||
+ | *2 tablespoons soy sauce | ||
+ | *6 mushroom caps, sliced | ||
+ | *1 1/2 cups dried bread crumbs | ||
+ | *7 oz firm tofu | ||
+ | *1 oz finely grated Parmigiano-Reggiano (1/2 cup) | ||
+ | *2 teaspoons dried basil, crumbled | ||
+ | *1 1/2 teaspoons dried oregano, crumbled | ||
+ | *1 teaspoon paprika | ||
+ | *1 garlic clove, chopped | ||
+ | *Olive oil | ||
+ | *salt | ||
+ | |||
+ | ==Directions== | ||
+ | First, get all your veggies together, | ||
+ | |||
+ | [[Image:csa165ur.jpg]] | ||
+ | |||
+ | and chop accordingly: | ||
+ | |||
+ | [[Image:cas159yf.jpg]] | ||
+ | |||
+ | Pour about 2 tablespoons into a medium saucepan, or large (14-16 inch) skillet, in my case the saucepan. Heat it over medium-high heat, until hot but not smoking. | ||
+ | |||
+ | [[Image:cas147oc.jpg]] | ||
+ | |||
+ | Add your onions, and saute until starting to brown, and soft: | ||
+ | |||
+ | [[Image:cas129mz.jpg]] | ||
+ | |||
+ | Turn your heat down to medium, and add 1/2 cup water, about 1/2 tsp salt, your soy sauce, and all your veggies except for the garlic. | ||
+ | |||
+ | [[Image:cas95bd.jpg]] | ||
+ | |||
+ | [[Image:csa100ra.jpg]] | ||
+ | |||
+ | That will make for a very full skillet, but as the veggies steam, they'll go down tons in volume. Cover and cook, over medium to medium-low heat for 10-15 minutes, stirring occasionally, once it's decreased enough to do so. | ||
+ | |||
+ | [[Image:cas81ui.jpg]] | ||
+ | |||
+ | [[Image:cas53mt.jpg]] | ||
+ | |||
+ | If you did them in a saucepan, they'll be a good amount of liquid left in the bottom. You can dump most of this out. Skip this step if you cooked it in a skillet. Throw everything in a casserole. | ||
+ | |||
+ | Now, in a food processor, blender, or with a potato masher, mix together your tofu, bread crumbs, cheese, 1/3 cup olive oil, the garlic and all your spices. Pulse until it's consistently mixed. | ||
+ | |||
+ | [[Image:cas35fm.jpg]] | ||
+ | |||
+ | [[Image:cas20gp.jpg]] | ||
+ | |||
+ | Spread this mixture over the top of your veggies, and bake at 350F for 15-20 minutes, until the top is all crunchy. | ||
+ | |||
+ | [[Image:cas12pf.jpg]] | ||
+ | |||
+ | Now, if you're wondering what Tofu is, for those who have not had it, here's what you're looking for in the store: | ||
+ | |||
+ | [[Image:cas63cf.jpg]] | ||
+ | |||
+ | It seems like it should be refrigerated, but it doesn't need to be, so don't look for it there. It has a consistency like a mix between jello and cheese. In essence, it's cheese made from soy milk. In essence. Enjoy! | ||
+ | |||
+ | [[Category:Tofu]][[Category:Dinner]][[Category:Onion]][[Category:Cabbage]][[Category:Kale]][[Category:Carrot]][[Category:Mushroom]] |
Revision as of 23:15, 30 June 2008
Submitted by criscodisco Uploaded by Jiran
I'm not much of one for vegetarian food. I love veggies, but I like them to be my steak chaser. Regardless, tomorrow is the birthday of a friend at work, and I want to take him something in tonight, but he's a vegetarian. So here's what I've come up with and, I hope it's good enough to satisfy you vegetarians out there, or those with a vegetarian at their table. Here's what you'll need:
Contents
Ingredients
- 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
- 2 tablespoons soy sauce
- 6 mushroom caps, sliced
- 1 1/2 cups dried bread crumbs
- 7 oz firm tofu
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
- 2 teaspoons dried basil, crumbled
- 1 1/2 teaspoons dried oregano, crumbled
- 1 teaspoon paprika
- 1 garlic clove, chopped
- Olive oil
- salt
Directions
First, get all your veggies together,
and chop accordingly:
Pour about 2 tablespoons into a medium saucepan, or large (14-16 inch) skillet, in my case the saucepan. Heat it over medium-high heat, until hot but not smoking.
Add your onions, and saute until starting to brown, and soft:
Turn your heat down to medium, and add 1/2 cup water, about 1/2 tsp salt, your soy sauce, and all your veggies except for the garlic.
That will make for a very full skillet, but as the veggies steam, they'll go down tons in volume. Cover and cook, over medium to medium-low heat for 10-15 minutes, stirring occasionally, once it's decreased enough to do so.
If you did them in a saucepan, they'll be a good amount of liquid left in the bottom. You can dump most of this out. Skip this step if you cooked it in a skillet. Throw everything in a casserole.
Now, in a food processor, blender, or with a potato masher, mix together your tofu, bread crumbs, cheese, 1/3 cup olive oil, the garlic and all your spices. Pulse until it's consistently mixed.
Spread this mixture over the top of your veggies, and bake at 350F for 15-20 minutes, until the top is all crunchy.
Now, if you're wondering what Tofu is, for those who have not had it, here's what you're looking for in the store:
It seems like it should be refrigerated, but it doesn't need to be, so don't look for it there. It has a consistency like a mix between jello and cheese. In essence, it's cheese made from soy milk. In essence. Enjoy!