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Cabbage & Tofu Over Rice

Yield: 4 Servings

Ingredients and directions for this recipe

-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.

See also:
Previous recipe Cabbage & Rice Casserole With Cumin & Tomatoes
Next recipe Cabbage 'n Kraut

Or try one of these recipes:
Elaine's Cheesecake
Pork Won Tons