Cabbage & Tofu Over Rice

------------------------------TOFU & MARINADE------------------------------ 24 oz Pressed tofu

1 tb Vegetable oil

2 1/2 tb Tamari

1 tb Worcestershire sauce

1/2 ts Ground allspice

----------------------------------CABBAGE---------------------------------- 1 md Onion, chopped

2 tb Vegetable oil

4 c Shredded cabbage

-----------------------------------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

----------------------------------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.