CABBAGE And TOFU OVER RICE

19.08.2008 | Author: Cook | Posted in Barley
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CABBAGE And TOFU OVER RICE


Servings: 4
Ingredients: 

  • ------------------------------TOFU and 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 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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