Preheat oven to 350 degrees F.Place 1/4 cup water, onions, and coconut aminos in large pot. Simmer until the onion is soft, about 3 minutes. Add cabbage, kale and carrots, cover and simmer about 12 minutes or until vegetables are tender, adding more water if necessary. Set aside. In a high-powered blender, combine tofu, non-dairy milk, nutritional yeast, basil, oregano, paprika, garlic and almonds. Combine with vegetables and place in a baking dish. Bake for about 15 minutes or until heated through and the top becomes slightly crispy.