Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press one 14-ounce block of extra-firm tofu for at least 30 minutes to remove excess water, then slice the pressed tofu block into four equal 'steaks'.

2. 2

   Thinly slice one small head of red cabbage and finely dice one medium yellow onion.

3. 3

   In a large pan or Dutch oven, sauté the diced yellow onion in 1 tablespoon of olive oil over medium heat for 5 minutes until it has softened.

4. 4

   Add the sliced red cabbage, one diced medium Granny Smith apple, 1/4 cup of red wine vinegar, 2 tablespoons of granulated sugar, 1 teaspoon of caraway seeds, and one bay leaf to the pan with the onions, then pour in 1 cup of vegetable broth, bring the mixture to a gentle simmer, cover, and cook for 30-40 minutes until the cabbage is very tender.

5. 5

   While the cabbage braises, dredge each tofu steak evenly in 2 tablespoons of all-purpose flour that has been seasoned with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

6. 6

   Heat 1 tablespoon of olive oil in a separate non-stick skillet over medium-high heat and carefully pan-sear the seasoned tofu steaks for 4-5 minutes per side until they achieve a golden-brown, crispy exterior.

7. 7

   In a small bowl, whisk together 3 tablespoons of whole grain German mustard, 2 tablespoons of fresh chopped dill, 1/4 cup of heavy cream, and 1 tablespoon of fresh lemon juice to create the creamy sauce.

8. 8

   Serve the golden-brown pan-seared tofu steaks immediately alongside the tender sweet and sour red cabbage, drizzling generously with the prepared creamy German mustard-dill sauce.