Ingredients:
2 tablespoons olive oil, 2 medium onions, halved lengthwise and thinly sliced lengthwise, 1 lb 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), 1/2 lb carrots, cut into 1/4-inch-thick matchsticks
1/2 cup water, 2 tablespoons soy sauce, 1/2 teaspoon salt

For topping:
1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat, 4 cups firm tofu, 1/2 cup finely grated Parmigiano-Reggiano, 1/3 cup olive oil, 2 teaspoons crumbled dried basil, 1 1/2 teaspoons crumbled dried oregano, 1 teaspoon paprika, 1 chopped garlic clove, 1/4 teaspoon salt

Saute 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 saute 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.

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