A new twist to the traditional cabbage casserole: add Aito Oat cuisine to make it creamy and use minced tofu instead of minced meat! This homely dish is also gluten-free!
- 1 package of marinated tofu (recommendation: smoked tofu)
- 1,5 dl uncooked rice
- dairy-free margarine or vegan butter to grease the pan
- 1 kg white cabbage
- 1 onion
- 2 cloves of garlic
- oil for cooking
- 1 tbsp soy or tamari sauce
- 1 tbsp syrup
- 2 tsp dried marjoram
- 0,5 tsp salt
- pinch of white and black pepper
- 2,5 dl Aito Oat Cuisine
- 4 dl vegetable broth (4 dl water and 1 vegetable broth cube)
- 2 tbsp dairy-free margarine or vegan butter
- For serving: lingonberry jam
Cut tofu into a few pieces and dry them between a kitchen towel with a heavy pan on top. Cook rice according to package instructions. Grease the casserole dish. Chop cabbage, onion and garlic into small pieces. Preheat oven to 200 C. Sautee onions and garlic in oil. Add about ½ of the cabbage and cook until it softens, 5-10 minutes. Place cabbage, onions and garlic in the greased casserole dish and cook the rest of the cabbage. Mix the rest of the cabbage in the casserole.
Crumble dried tofu and cook for a few minutes. Add spices: soy, syrup, marjoram, salt and peppers and Oat cuisine. Mix until fully combined.
Mix tofu sauce and vegetable broth into the casserole dish and add dollops of margarine evenly on top. Cook in the lower rack of the oven for 50 minutes. Serve with lingonberry jam.