Cabbage and tofu over rice

Yield: 4 Servings

Measure Ingredient
24 ounces Pressed tofu
1 tablespoon Vegetable oil
2½ tablespoon Tamari
1 tablespoon Worcestershire sauce
½ teaspoon Ground allspice
1 medium Onion, chopped
2 tablespoons Vegetable oil
4 cups Shredded cabbage
2 tablespoons Tomato paste
1 tablespoon Vinegar
1 teaspoon Dill
1 teaspoon Salt
½ teaspoon Sweet Hungarian paprika
\N \N Black pepper
¼ cup Water
1 tablespoon Currants
\N \N Cooked rice, barley or mashed potatoes
1 \N Dill pickle, minced

TOFU & MARINADE

CABBAGE

SAUCE

TOPPING

Bake the tofu in its marinade in a 375F for about 35 minutes, turning the cubes 2 or 3 times during the baking. Saute the onion in the oil till translucent. Add cabbage, stirring occasionally, for about 5 minutes.

Combine sauce ingredients & pour over cabbage. Add currants & stir to coat cabbage evenly with the sauce. Remove from the heat. Cover the skillet & bake in a 375F oven for 30 minutes. Serve cabbage over rice, barley or mashed potatoes. Top with minced pickle & baked tofu.

Posted to MM-Recipes Digest by "John Weber" <hdbrer@...> on Feb 25, 98

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