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| Cabbage & tofu |
ingredients
- 3 tablespoons vegetable oil
- 21⁄2 tablespoons tamari
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon ground allspice
- 550g/1lb 4oz firm tofu, cubed
- 1 onion, chopped
- 500g/1lb 2oz cabbage, shredded
- For the sauce
- 2 tablespoons tomato purée
- 1 tablespoon vinegar
- 1 teaspoon dried dill
- 1 teaspoon salt
- 1⁄2 teaspoon paprika
serves 4
- Preheat the oven to 190°C/375°F/Gas mark 5.
- In a baking dish, combine 1 tablespoon of the vegetable oil with the tamari, Worcestershire sauce and allspice to make a marinade. Add the tofu and cook in the oven for about 35 minutes, turning the cubes two or three times during the cooking.
- Sweat the onion in the remaining oil until translucent. Add the cabbage and cook, stirring occasionally, for 5 minutes. Toss the cabbage mixture in the baked tofu.
- Combine the sauce ingredients in a bowl. Add 50ml/2fl oz water, and pour the sauce over the cabbage, onion and tofu. Stir to coat the ingredients evenly. Remove from the heat.
- Cover and return the dish to the oven for 30 minutes. Serve hot over rice or mashed potatoes.
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