Cabbage & tofu over rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | ounces | Pressed tofu |
| 1 | tablespoon | Vegetable oil |
| 2½ | tablespoon | Tamari |
| 1 | medium | Onion, chopped |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Tomato paste |
| 1 | tablespoon | Vinegar |
| 1 | teaspoon | Dill |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Currants |
| Cooked rice, barley or | ||
| 1 | tablespoon | Worcestershire sauce |
| ½ | teaspoon | Ground allspice |
| 4 | cups | Shredded cabbage |
| ½ | teaspoon | Sweet Hungarian paprika |
| Black pepper | ||
| ¼ | cup | Water mashed potatoes |
| 1 | each | Dill 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.
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