Finnish Cabbage And Tofu Over Rice - cooking recipe

Ingredients

Tofu and marinade
16 ounces tofu, pressed
1 tablespoon vegetable oil
2 1/2 tablespoons tamari soy sauce
2 1/2 tablespoons water
1 tablespoon vegetarian worcestershire sauce
1/2 teaspoon ground allspice
Cabbage
1 medium onion, chopped
2 tablespoons vegetable oil
4 cups shredded savoy cabbage (about 1/2 medium head)
Sauce
2 tablespoons tomato paste
1 tablespoon vinegar
1 teaspoon dried dill
1 teaspoon salt
1/2 teaspoon sweet Hungarian paprika
1/4 cup water
black pepper, to taste
Serve with
cooked rice or mashed potatoes
1 dill pickle, minced
sour cream

Preparation

To prepare the tofu:
Preheat the oven to 375\u00b0F Combine the marinade ingredients in a 9-inch baking dish. Cut the tofu into cubes or triangles. Place the tofu in the baking dish with the marinade.
Bake, turning the tofu two or three times during the baking. Bake for 35-45 minutes.
To prepare the cabbage:
While the tofu is baking, saute the onion in the oil in a large heavy skillet. When the onion is almost translucent, add the cabbage. Stirring occasionally, saute until the cabbage is somewhat reduced, about 5 minutes, but don't let the onion brown.
Combine the sauce ingredients and pour the over the cabbage, stirring to coat. Remove from the heat. Cover the skillet with a lid or foil, and bake in a 375 F oven for 30 minutes.
Serve the cabbage over rice or mashed potatoes (barley or egg noodles could be used instead). Top with minced pickle and baked tofu. Add a spoonful of sour cream, if desired.