Spiced Cabbage and Tofu

I'm really enjoying Lorna Sass' book Short-Cut Vegetarian. It's full of meals that are quick-to-make, healthy and full of flavor. She uses more prepared foods and sauces than I do, but there are lots of fast simple recipes to enjoy.

The other night we enjoyed this simple dish of tofu, cabbage and spices. I could have served rice with it to make a bigger meal, but it wasn't necessary.

The recipe calls for 3 tbsp tomato paste. That's less than a tin. I scoop the remaining tomato paste into tbsp-size lumps and freeze them on a cookie sheet. When they're solid, I toss them together in a freezer bag. The next time a recipe calls for a tbsp of tomato paste, or a soup could use a little extra flavor, I'm prepared.

Spiced Cabbage and Tofu
1 lb green cabbage
1 lb firm tofu
3 tbsp tomato paste
1 cup warm water
1 tbsp olive oil
2 tsp brown mustard seeds
1 tsp cumin seeds
2 tsp curry powder
1/2 tsp salt
1/2 cup frozen corn, defrosted
1/2 cup frozen peas, defrosted
2-3 tbsp lime juice

Cut the cabbage into 3-inch wedges. Cut out any hard central core, and slice the remainder crosswise into 1-inch wedges.

Drain the tofu and cut into 3/4 inch dice.

Blend the tomato paste in the warm water.

Heat the oil over high heat in a large skillet. Add the mustard and cumin seeds and let sizzle until you can hear the mustard seeds start to pop, about 15 seconds. Turn down the heat to medium and stir in the water-tomato paste mixture, curry powder and salt. Add the cabbage and tofu and stir to coat in the sauce. Cover and cook about 10 minutes until the cabbage is just tender, stirring occasionally, about 10 minutes.

Add the corn and peas and continue cooking, covered, until the cabbage is wilted and the texture you like - a little crunchy or a little soft. Stir in lime juice and serve with extra lime wedges on the side.

Serves 3