Baked Tofu & Vegetable Casserole

Ingredients

• onions

  halved lengthwise and thinly sliced lengthwise
  2 medium
• cabbage

  cored and cut crosswise into 1/3-inch-thick slices (4 cups)
  1 lb
• kale

  stems and center ribs removed and leaves coarsely chopped (12 cups)
  1 lb
• carrots

  cut into 1/4-inch-thick matchsticks
  1/2 lb
• soy sauce
  2 tablespoons
• mushroom caps

  sliced
  6 unit
• dried bread crumbs
  1 1/2 cups
• firm tofu
  7 oz
• finely grated Parmigiano-Reggiano (1/2 cup)
  1 oz
• dried basil

  crumbled
  2 teaspoons
• dried oregano

  crumbled
  1 1/2 teaspoons
• paprika
  1 teaspoon
• garlic clove

  chopped
  1 unit
• Olive oil
  1 unit
• salt
  1 unit