Cabbage and Tofu Over Rice

80 minutes Prep: 50 minutes Cook: 30 minutes

436 calories per serving view nutrition facts

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Tofu and marinade
24	ounces	tofu	pressed
1	tablespoon	vegetable oil
2 1/2	tablespoons	soy sauce, tamari
1	tablespoon	worcestershire sauce
1/2	teaspoon	allspice	ground

Cabbage
1	medium	onion	chopped
2	tablespoons	vegetable oil
4	cups	green cabbage	shredded

Sauce
2	tablespoons	tomato paste
1	tablespoon	vinegar
1	teaspoon	dill weed
1	teaspoon	salt
1/2	teaspoon	hungarian paprika
1	x	black pepper
1/4	cup	water

Topping
1	tablespoon	currants
1	x	rice	cooked, or barley or mashed potatoes
1	each	pickles, dill	minced

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 and pour over cabbage.

Add currants and stir to coat cabbage evenly with the sauce.

Remove from the heat.

Cover the skillet and bake in a 375F oven for 30 minutes.

Serve cabbage over rice, barley or mashed potatoes.

Top with minced pickle and baked tofu.

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Serving Size 278g

Amount per Serving

Calories 436 37% of calories from fat