This is incredible... and just think of all the vitamins, phytochemicals, and cancer fighting stuff packed into this dish!
1 T olive oil
2 med onions, thinly sliced
1 bunch kale (1 1/4 lbs) tough stems removed, leaves coarsley chopped
3/4 C vegetable broth
8 cups cauliflower (3lbs), cut into florets
8 oz firm tofu, crumbled (I squeezed the excess water out too)
1 C rf shredded sharp cheddar cheese (I used a mix of mozz. and provalone)
1 C italian flavored ww bread crumbs (P2 only...and yummy without too)
3 garlic cloves, finely chopped
Salt and Pepper
Preheat oven to 350. Spray a 9X13 baking pan w/ cooking spray.
Heat oil in large skillet, add onions, cook @3 min. Add kale and broth, cook @ 5 min till kale is almost tender. Add cauliflower, cover and cook, stirring occasionally, for @ 8 min (I did @ 5 min). Season w/ salt and pepper and transfer to baking dish. Combine tofu, cheese, garlic, salt, pepper, and bread crumbs (if using). Spoon evenly over veggie mixture.
Bake uncovered @ 20 min. Let stand 5 min before serving. Enjoy!!
**I also mixed about 1-2 tsp italian seasoning in with the cheese and tofu mixture since I left out the italian flavored breadcrumbs. If you can't find the ww italian crumbs for P2 just use ww bread crumbs mixed with italian seasoning.**
6 entree size servings (would be good as a side too)
Nutrition: 300cal; 15g fat, 22g protein, 28g carbs, 7 g fiber
(This info is with the bread crumbs, it will be lower with my adapted P1 version)