Recipe - Cabbage And Tofu Over Rice

TOFU & MARINADE
24 ounce Pressed tofu
1 tablespoon Vegetable oil
2 One half tablespoon Tamari
1 tablespoon Worcestershire sauce
One half teaspoon Ground allspice

CABBAGE
1 md Onion, chopped
2 tablespoon Vegetable oil
4 cup Shredded cabbage

SAUCE
2 tablespoon Tomato paste
1 tablespoon Vinegar
1 teaspoon Dill
1 teaspoon Salt
One half teaspoon Sweet Hungarian paprika
Black pepper
One fourth cup Water

TOPPING
1 tablespoon Currants
Cooked rice, barley or
mashed potatoes
1 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.
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Feb 25, 98