Ingredients:

Tofu & Marinade
24 oz Pressed tofu
1 tbs Vegetable oil
2 1/2 tb Tamari
1 tbs Worcestershire sauce
1/2 ts Ground allspice

Cabbage
1 md Onion, chopped
2 tbs Vegetable oil
4 c Shredded cabbage

Sauce
2 tbs Tomato paste
1 tbs Vinegar
1 ts Dill
1 ts Salt
1/2 ts Sweet Hungarian paprika
Black pepper
1/4 c Water

Topping
1 tbs Currants
Cooked rice, barley or mashed potatoes
1 ea Dill pickle, minced

Methods:

Bake the tofu in its marinade in a 375 degrees F 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 375 degrees F oven for 30 minutes. Serve cabbage over rice, barley or mashed potatoes. Top with minced pickle & baked tofu.