Full of the flavors we crave as the temperature dips.
Recipe courtesy of Corky Pollan
Print
Total:
1 hr 45 min
Prep:
20 min
Cook:
1 hr 25 min
Yield:
8 servings
Level:
Easy

Ingredients

Sauce:
  • 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
Vegetables:
  • 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

Directions

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Oven Baked Onion Rings

Recipe courtesy of Ellie Krieger

Soft Tofu and Vegetable Stew

Recipe courtesy of Judy Joo

The Baked Potato

Recipe courtesy of Alton Brown

Baked Beans

Recipe courtesy of Dave Lieberman

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Baked Ricotta and Spinach Rigatoni

Recipe courtesy of Dave Lieberman

Incredible Baked Cauliflower and Broccoli Cannelloni

Baked Sea Trout with Green Market Potatoes and Vegetables with Green Garlic Lovage Sauce

Recipe courtesy of Emeril Lagasse

Smoked Tofu and Chayote Stir Fry

Recipe courtesy of Spike Mendelsohn

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c
On Tonight
On Tonight

Cooks vs. Cons

8pm | 7c

Cooks vs. Cons

11pm | 10c

Cooks vs. Cons

12am | 11c

So Much Pretty Food Here