Crispy Kale Casserole

12 ingredients
5 steps

Ingredients

  • 2 medium onions, diced
  • 1/2 head cabbage, chopped
  • 1 bunch kale, tough stems and center ribs removed and leaves chopped
  • 2 carrots, diced
  • 2 teaspoons Bragg's Liquid Aminos
  • 7 ounces extra firm tofu
  • 1/4 cup nutritional yeast
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 3 cloves garlic
  • 1/2 cup raw almonds

Directions

  1. 1
    Preheat oven to 350 degrees.
  2. 2
    Place 1/4 cup water, the onions, and Liquid Aminos in large pot. Simmer until the onion is soft, about 3 minutes. Add cabbage, kale and carrots, cover and simmer about 12 minutes or until vegetables are tender, adding more water as necessary.
  3. 3
    Place in a baking dish.
  4. 4
    In food processor, combine 1/4 cup water, tofu, nutritional yeast, basil, oregano, paprika, garlic and almonds. Pour over vegetables.
  5. 5
    Bake for about 15 minutes or until topping is crispy.

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