——————————TOFU & MARINADE—————————— 24 oz Pressed tofu
1 tb Vegetable oil
2 1/2 tb Tamari
1 tb Worcestershire sauce
1/2 ts Ground allspice
———————————-CABBAGE———————————- 1 md Onion, chopped
2 tb Vegetable oil
4 c Shredded cabbage
———————————–SAUCE———————————– 2 tb Tomato paste
1 tb Vinegar
1 ts Dill
1 ts Salt
1/2 ts Sweet Hungarian paprika
Black pepper 1/4 c Water
———————————-TOPPING———————————- 1 tb Currants
Cooked rice, barley or — mashed potatoes 1 ea Dill pickle, 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 & 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.