Full of the flavors we crave as the temperature dips.
Recipe courtesy of Corky Pollan
1 hr 45 min
20 min
1 hr 25 min
8 servings


  • 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


Preheat oven to 400 degrees F. Grease large ovenproof casserole dish. For the sauce: Heat 1 tablespoon of oil and 2 tablespoons of butter in a saucepan and saute leeks, shallots, and garlic until translucent. Add 2 tablespoons of sherry and 1 cup dry white wine and boil until slightly reduced. Add the vegetable broth, the soy sauce, salt and pepper to taste and simmer for 20 minutes. Remove to bowl. For the vegetables: Heat 1 tablespoon of oil in the saucepan and saute tofu with 2 teaspoons of soy sauce, turning once, until lightly browned. Remove. Add an additional tablespoon of oil to the pan and saute the chard and kale until wilted. Remove. Mix together the cut vegetables, tofu, Swiss chard, and kale, and spread evenly in the lightly greased casserole dish. Pour the sauce over the vegetables and roast until the vegetables are crisp tender, 30 to 40 minutes. Sprinkle on the cheddar and Jack cheeses and bake until the cheeses are melted and browned.

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