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Cabbage & tofu over rice
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| Artist: |
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| Categories: |
Cabbage, Cereals, Entrees, Rice & Grains, Tofu, Vegetables, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | TOFU & MARINADE | | 24
| oz | Pressed tofu | | 1
| tbsp | Vegetable oil | | 2 1/2
| tbsp | Tamari | | 1
| tbsp | Worcestershire sauce | | 1/2
| tsp | Ground allspice | | | CABBAGE | | 1
| med | Onion, chopped | | 2
| tbsp | Vegetable oil | | 4
| cup | Shredded cabbage | | | SAUCE | | 2
| tbsp | Tomato paste | | 1
| tbsp | Vinegar | | 1
| tsp | Dill | | 1
| tsp | Salt | | 1/2
| tsp | Sweet Hungarian paprika | | | Black pepper | | 1/4
| cup | Water | | | TOPPING | | 1
| tbsp | Currants | | | Cooked rice, barley or | | | -- mashed potatoes | | 1
| each | Dill pickle, minced |
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Procedures:
| 1 | Bake the tofu in its marinade in a 375f for about 35 minutes, turning the cubes 2 or 3 times during the baking. | | 2 | Saute the onion in the oil till translucent. | | 3 | Add cabbage, stirring occasionally, for about 5 minutes. | | 4 | Combine sauce ingredients & pour over cabbage. | | 5 | Add currants & stir to coat cabbage evenly with the sauce. | | 6 | Remove from the heat. | | 7 | Cover the skillet & bake in a 375f oven for 30 minutes. | | 8 | Serve cabbage over rice, barley or mashed potatoes. | | 9 | Top with minced pickle & baked tofu |
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