Total Time
45mins
Prep 15 mins
Cook 30 mins

This Eastern European dish comes from Leah Leneman’s “The Tofu Cookbook”. Tofu seems to be a bit of an unsung hero in the foodie world; it’s high in protein, low in calories and free from cholesterol. Don’t be put off by the seemingly long list of ingredients; this is quick and easy to make (even if I’ve not tried it myself – but I will, I will)! Some vegans cook with honey, some don’t. You can substitute raw cane sugar to taste in place of the honey, if you wish. Recipe posted for Zaar World Tour 2005.

Ingredients Nutrition

Directions

  1. Preheat the oven to 400F, 200C, gas mark 6.
  2. Shred the cabbage, peel and chop the onions, peel and dice the apples; squeeze the lemons, retaining only the juice.
  3. Crumble the tofu in a large mixing bowl then mix in all the other ingredients.
  4. Place mixture in an oiled casserole dish and first bake for 10 minutes, then lower the oven temperature to 350F, 180C, gas mark 4 and bake for a further 20 minutes.

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