Cabbage & Tofu Over Rice
Yield
4 servingsPrep
50 minCook
30 minReady
80 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Tofu and marinade | |||
| 693.6 | ml/g |
tofu
pressed |
|
| 15 | ml |
vegetable oil
|
|
| 38 | ml |
soy sauce, tamari
|
|
| 15 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
allspice
ground |
|
| Cabbage | |||
| 1 | medium |
onions
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 946 | ml |
cabbage
shredded |
|
| Sauce | |||
| 3E+1 | ml |
tomato paste
|
|
| 15 | ml |
vinegar
|
|
| 5 | ml |
dill weed
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
paprika
|
|
| 1 | x |
black pepper
|
*
|
| 59 | ml |
water
|
|
| Topping | |||
| 15 | ml |
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.
