Cabbage & Tofu Over Rice
Submitted by Charline
Baked marinated tofu over saucy cabbage with tomato paste, dill, currants, and minced pickle, served on rice. A hearty vegetarian main with Eastern European flair.
YIELD
4 servingsPREP
50 minCOOK
30 minREADY
80 minThis dish has real character. Tofu gets marinated in soy sauce, Worcestershire, and allspice, then baked until it picks up golden edges and a savory chew that’ll surprise anyone who thinks tofu is boring.
Meanwhile, shredded cabbage simmers in a tangy sauce built on tomato paste, vinegar, dill, and paprika. A scattering of currants adds tiny bursts of sweetness that play off the tang beautifully.
Pile it all over rice, barley, or mashed potatoes, then top with the baked tofu and a surprising hit of minced dill pickle. That pickle is the secret weapon here, adding a bright, briny crunch that ties the whole plate together.
Variations
- Swap barley or mashed potatoes for the rice base
- Use smoked tofu to skip the marinating step and add instant depth
- Stir in a spoonful of sauerkraut with the cabbage for extra tang
Pro Tips
- Press the tofu well before marinating; dry tofu absorbs more flavor
- Turn the tofu cubes 2-3 times while baking for even browning on all sides
- Don’t skip the minced pickle topping; it sounds odd but it makes the dish
Ingredients
Directions
Bake the tofu in its marinade in a 375℉ (190℃) for about 35 minutes, turning the cubes 2 or 3 times during the baking.
Sauté the onion in the oil until translucent.
Add cabbage, stirring occasionally, for about 5 minutes.
Combine sauce ingredients and pour over cabbage.
Add currants and stir to coat cabbage evenly with the sauce.
Remove from the heat.
Cover the skillet and bake in a 375℉ (190℃) oven for 30 minutes.
Serve cabbage over rice, barley or mashed potatoes.
Top with minced pickle and baked tofu.
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