I honestly can’t express to you my love for the newest edition to my cookbook library, “The Pollan Family Table.” It comes from the family that gave us acclaimed author and food revolutionist, Michael Pollan who abides by the simple advice, “eat food. Not too much. Mostly plants.” As someone who doesn’t jump on a fad diet easily, this is advice I can get on board with.
I generally love trying new recipes and love flipping through cookbooks, so when I decide to buy a new one I often devour it within the first few days of purchase, flipping through and adding post-it notes to all the recipes I “must try” in the coming weeks. The Pollan Family Table is no different.
In keeping with Mr Pollan’s advice, today I’m sharing Harvest Vegetable Bake, a yummy, meatless casserole, perfect for a cold, winter night.
Harvest Vegetable Bake
(1) 12-14 oz pack of extra firm tofu, drained and cut into 1/2 inch cubes
(1) T unsalted butter
3T extra virgin olive oil
1/2 C finely chopped shallots
4 cloves garlic (2 minced, 2 sliced)
1T dry sherry
1/2 C dry white wine
1C low-sodium vegetable broth
1 tsp low-sodium soy sauce
Kosher salt and black pepper
1C sliced mushrooms
1C peeled and sliced carrots (I also added a parsnip)
2C sliced zucchini
2 1/2 C broccoli florets
2C packed stemmed and roughly chopped swiss chard (I used spinach)
2/3 C shredded cheddar cheese
3/4 C shredded Monterey Jack cheese
Preheat to 375 degrees F. Line a rimmed baking sheet with parchment paper. Arrange tofu in a single layer and bake for 20 minutes. Flip once halfway through. Remove and set aside. Increase oven temp. to 400 degrees F.
While that bakes, place a small saucepan over medium heat and melt butter. Add 1T of the oil, the shallot and the minced garlic. Stir until they are translucent and become brown. Add the sherry and white wine. Cook for 2 minutes. Stir in vegetable broth, soy sauce, dash of salt and pepper. Bring to a boil and reduce heat to simmer for 10 minutes. Set aside.
While sauce simmers, pour remaining 2T of oil into a large skillet over medium heat. Add sliced garlic, mushrooms and carrots. Saute for 2 minutes. Raise heat to medium-high and add zucchini and broccoli. Saute for 6 minutes. Add Swiss chard (or spinach) and stir everything together for 2 minutes.
Transfer vegetables to a large casserole dish. Add the tofu, pour the sauce on top and mix together. Sprinkle cheeses on top. Bake uncovered for 20-25 minutes.
This is great on it’s own and would also do well over brown rice, quinoa or farro with a delicious winter fruit salad (blood oranges, grapefruit and pears) on the side.