This harvest vegetable bake is savory and refined, almost meaty, but it’s vegetarian and gluten-free! Perfect for Meatless Mondays or a cozy brunch.
- 12 to 14-ounce package extra firm organic tofu, drained and cut into 1/2-inch cubes
- 1 tablespoon unsalted butter
- 3 tablespoons extra virgin olive oil
- 1/2 cup finely chopped shallot
- 4 cloves garlic (2 minced, 2 sliced)
- 1 tablespoon dry sherry (we used brandy in a pinch)
- 1/2 cup dry white wine
- 1 cup low-sodium vegetable broth
- 1 teaspoon soy sauce
- Kosher salt
- Freshly ground black pepper
- 1 cup sliced cremini or baby bella mushrooms
- 1 cup peeled and sliced carrots, cut into 1/4-inch-thick rounds
- 2 cups sliced zucchini, cut into 1/4-inch-thick rounds (we omitted)
- 2 1/2 cups 1-inch broccoli florets
- 2 cups packed stemmed and roughly chopped Swiss chard (we did 5 cups)
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded Monterey Jack cheese
- Set a rack in the middle of the oven and preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.
- Arrange the tofu in a single layer on the baking sheet and bake for 20 minutes, flipping once halfway through. Remove from the oven and set aside. Increase the oven temperature to 400ºF.
- Meanwhile, begin preparing the sauce and vegetables. In a small saucepan over medium heat, melt the butter. Add 1 tablespoon of the oil, the shallot, and the minced garlic. Stir occasionally until they become translucent and begin to brown, about 8 minutes. Add the sherry and white wine and cook for 2 minutes. Stir in the vegetable broth, soy sauce, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Set aside.
- While the sauce simmers, pour the remaining 2 tablespoons of oil into a large skillet over medium heat. When the oil is shimmering, add the sliced garlic, the mushrooms, and carrots, and saute for 2 minutes. Raise the heat to medium high, add the zucchini and broccoli, and saute for 6 minutes. Add the Swiss chard and stir all the vegetables continuously for 2 minutes more, until well combined and the Swiss chard has wilted.
- Transfer the vegetables to a large casserole or baking dish. Add the tofu, pour the sauce over the casserole, and mix. Sprinkle the cheddar and Monterey Jack cheese on top. Bake uncovered until the cheese are browned and bubbling, 20 to 25 minutes. Serve hot.
Reprinted with permission from The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals by Corky, Lori, Dana, and Tracy Pollan
- Category: Main Course
- Method: Baked
- Cuisine: American
Keywords: vegetable bake, vegetable bake recipe