Ingredients
- 2 1/2 tamari
- 1 onion
- 1 dill pickle
- 700 gr pressed tofu
- 350 gr cabbage (shredded)
- 60 ml water
- 45 ml vegetable oil
- 34 gr tomato paste
- 16 ml vinegar
- 16 ml worcestershire sauce
- 7 gr currants rice (cooked)
- 3 gr salt
- 2 gr dill
- 1 gr allspice (ground)
- 1 gr sweet hungarian paprika
Bake the tofu in its marinade in a 190ºC 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 190ºC oven for 30 minutes. Serve cabbage over rice, barley or mashed potatoes. Top with minced pickle & baked tofu.
