Title: Cabbage & tofu over rice
 Categories: Main dish, Rice, Vegetarian
      Yield: 4 Servings
 
MMMMM----------------------TOFU & MARINADE---------------------------
     24 oz Pressed tofu
      1 tb Vegetable oil
  2 1/2 tb Tamari
      1 tb Worcestershire sauce
    1/2 ts Ground allspice

MMMMM--------------------------CABBAGE-------------------------------
      1 md Onion, chopped
      2 tb Vegetable oil
      4 c  Shredded cabbage

MMMMM---------------------------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

MMMMM--------------------------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.