Ingredients
2 medium onions, diced
1/2 head cabbage, chopped
1 bunch kale, tough stems and center ribs removed and leaves chopped
2 carrots, diced
2 teaspoons Bragg’s Liquid Aminos
7 ounces extra firm tofu
1/4 cup nutritional yeast
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon paprika
3 cloves garlic
1/2 cup raw almonds
Preparation
Preheat oven to 350 degrees. Place 1/4 cup water, the onions, and Liquid Aminos in large pot. Simmer until the onion is soft, about 3 minutes. Add cabbage, kale and carrots, cover and simmer about 12 minutes or until vegetables are tender, adding more water as necessary. Place in a baking dish. In food processor, combine 1/4 cup water, tofu, nutritional yeast, basil, oregano, paprika, garlic and almonds. Pour over vegetables. Bake for about 15 minutes or until topping is crispy.
