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Cabbage & Tofu Over Rice

Submitted by Charline

YIELD

4 servings

PREP

50 min

COOK

30 min

READY

80 min

Ingredients

Tofu and marinade

24

OUNCES TOFU
pressed

1

TABLESPOON VEGETABLE OIL

2 ½

TABLESPOONS SOY SAUCE, TAMARI

1

TABLESPOON WORCESTERSHIRE SAUCE

½

TEASPOON ALLSPICE
ground

Cabbage

1

MEDIUM ONIONS
chopped

2

TABLESPOONS VEGETABLE OIL

4

CUPS CABBAGE
shredded

Sauce

2

TABLESPOONS TOMATO PASTE

1

TABLESPOON VINEGAR

1

TEASPOON DILL WEED

1

TEASPOON SALT

½

TEASPOON PAPRIKA

1

X BLACK PEPPER *

¼

CUP WATER

Topping

1

TABLESPOON CURRANTS

1

X RICE
cooked, or barley or mashed potatoes *

1

EACH PICKLES, DILL
minced

Directions

Bake the tofu in its marinade in a 375℉ (190℃) for about 35 minutes, turning the cubes 2 or 3 times during the baking.

Sauté the onion in the oil until 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 375℉ (190℃) oven for 30 minutes.

Serve cabbage over rice, barley or mashed potatoes.

Top with minced pickle and baked tofu.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 259g (9.1 oz)

Amount per Serving

Calories 432 37% of calories from fat

% Daily Value *

Total Fat 18g 28%

Saturated Fat 3g 13%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1440mg 60%

Total Carbohydrate 17g 17%

Dietary Fiber 6g 23%

Sugars g

Protein 41g

Vitamin A 10% • Vitamin C 56%

Calcium 69% • Iron 23%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

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