Vegetable Casserole with Tofu Topping

This recipe comes in handy when you've got a bunches of greens that all need using at once. It's not a common occurrence for me, but, when it happens, this is the most satisfying dish I can think to create.

And what is it that's so good? I think it has a great balance of color, savory notes (soy sauce), and protein (cheese and tofu). This is good the next day with some spicy harissa or hot sauce drizzled over. I imagine it would work well as a vegetarian offering at a picnic or cookout, too.

The recipe comes from epicurious.com, and what's below contains my modifications. That's what appears in the photo above.

Vegetable Casserole with Tofu Topping
(serves 6)

2 Tbsp. olive oil
1 medium onion, halved lengthwise and thinly sliced lengthwise
1 lb mixed greens such as cabbage, kale, spinach, radish tops, cored and cut crosswise into 1/3-inch-thick slices (8 cups)
2 carrots, cut into 1/4-inch-thick matchsticks
1/4 cup water
1 Tbsp. soy sauce
1/4 tsp. salt
For topping
1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
7 oz firm tofu
1/2 cup finely grated Parmesan
1/3 cup olive oil
2 teaspoons dried basil, crumbled
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon paprika
1 garlic clove, chopped
1/4 teaspoon salt

Sauté vegetables:
Put oven rack in middle position and preheat oven to 350°F.
Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add greens, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.

Make topping:
Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.

Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.
Make topping:
Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes