1 tablespoon olive oil
2 tablespoons unsalted butter
1/2 cup thinly sliced leeks, white part only
1/2 cup minced shallots
6 cloves garlic, minced
2 tablespoons sherry wine
1 cup dry white wine
1 1/2 cups vegetable stock
1 tablespoon soy sauce
Salt and freshly ground pepper
3/4 cup shredded sharp white Cheddar
3/4 cup shredded Monterey Jack cheese
2 tablespoons olive oil
2 cups extra-firm tofu, in 2-inch strips
2 teaspoons soy sauce
1/2 bunch Swiss chard, center ribs and stems discarded, leaves roughly chopped
1/2 bunch kale, center ribs and stems discarded, leaves roughly chopped
3 cups broccoli, in 1 1/2-inch florets
3 cups zucchini, in rounds
2 cups cauliflower, in 1 1/2-inch florets
2 cups cremini mushrooms, sliced
2 cups tiny white onions, halved and peeled
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