Cabbage & tofu over rice

4 servings

Ingredients

QuantityIngredient
24ouncesPressed tofu
1tablespoonVegetable oil
tablespoonTamari
1mediumOnion, chopped
2tablespoonsVegetable oil
2tablespoonsTomato paste
1tablespoonVinegar
1teaspoonDill
1teaspoonSalt
1tablespoonCurrants
Cooked rice, barley or
1tablespoonWorcestershire sauce
½teaspoonGround allspice
4cupsShredded cabbage
½teaspoonSweet Hungarian paprika
Black pepper
¼cupWater mashed potatoes
1eachDill pickle, minced

Directions

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.