1 T. extra-virgin olive oil, divided
\n2 onions, thinly sliced
\n1 bunch kale (11\/4 lb.), tough stems removed and leaves coarsely chopped (10 C.)
\n3\/4 C. vegetable broth
\n3 lb. cauliflower, cut into florets (8 C.)
\n8 oz. firm tofu, crumbled
\n1 C. shredded reduced-fat sharp cheddar cheese
\n1 C. Italian-flavored whole-wheat bread crumbs
\n3 garlic cloves, minced
\nSalt and freshly ground black pepper<\/p>\n
Heat oven to 350\u00b0F. Lightly coat a 9- by 13-inch baking dish with cooking spray.
\nHeat 1 T. of the oil in a large straight-sided skillet over medium-high heat. Add onions and cook 2 minutes; reduce heat to medium. Add kale and broth; cover and cook, stirring occasionally, until kale is almost tender, about 5 minutes. Add cauliflower, cover, and cook, stirring occasionally, until cauliflower is crisp-tender, about 8 minutes. Season with salt and pepper to taste and transfer mixture to baking dish.
\nCombine tofu, cheese, bread crumbs, garlic, 1\/4 tsp. salt, and 1\/4 tsp. pepper in a bowl; stir to mix well. Spoon evenly over the vegetables. Bake, uncovered, until cheese melts, about 20 minutes. Let stand 5 minutes before serving.<\/p>\n
Yield: 4 servings
\nCalories: 300
\nFat: 15g
\nFiber: 7g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. extra-virgin olive oil, divided 2 onions, thinly sliced 1 bunch kale (11\/4 lb.), tough stems removed and leaves coarsely chopped (10 C.) 3\/4 C. vegetable broth 3 lb. cauliflower, cut into florets (8 C.) 8 oz. firm tofu, crumbled 1 C. shredded reduced-fat sharp cheddar cheese 1 C. Italian-flavored whole-wheat bread crumbs 3 garlic cloves, minced Salt and freshly ground black pepper Heat oven to 350\u00b0F. Lightly coat a 9- by 13-inch baking dish with cooking spray. Heat…<\/p>\n