Finnish Cabbage and Tofu over Rice

This is from "Sundays at Moosewood," with a few minor changes. The recipe as written calls for pressed tofu, but I like to freeze the tofu instead. When it's thawed and the moisture has been squeezed out, the texture changes to chewy and firm, rather than slippery and mushy. I always use the one-pound blocks stored in water, rather than the silken type.

• Ready In: 1 hr 5 mins
• Serves: 4

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

Directions

1. To prepare the tofu:
2. Preheat the oven to 375°F 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.
3. Bake, turning the tofu two or three times during the baking. Bake for 35-45 minutes.
4. To prepare the cabbage:
5. 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.
6. 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.
7. 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.