Cauliflower and Kale Bake

Egg-less Casserole-Style Dish

1 tablespoon extra-virgin olive oil, divided
2 onions, thinly sliced or chopped
1 bunch of kale (1¼ lbs.) tough stems removed and leaves coarsely chopped (10 cups)
¾ vegetable broth or chicken broth
3 pounds cauliflower cut into florets (8 cups)
(I coarsely chop cauliflower)
8 (or more) ounces tofu crumbled
1 cup shredded reduced-fat sharp cheddar cheese
1 cup Italian whole wheat bread crumbs
3 garlic cloves minced
Salt and freshly ground pepper

Heat oven to 350 degrees. Lightly coat a 9 x 13 baking dish with cooking spray.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add onions and cook 2 minutes; reduce heat to medium. Add kale and broth; cover and cook, stirring occasionally, until kale is almost tender, about 5 minutes.
Add cauliflower, cover, and cook, stirring occasionally about 8 minutes. Season with salt and pepper to taste and transfer mixture to baking dish.
Combine tofu, cheese, bread crumbs, garlic, ¼ teaspoon salt and ¼ pepper in a bowl; mix well
Spoon evenly over the vegetables. Bake uncovered, until cheese melts, about 20 minutes or until heated through.
Let stand 5 minutes before serving.