Tofu, being made from soya beans, is a vegan product. It comes in various forms - silken, which is too soft for a chunky main course, firm block as used here, or cubed and ready infused with a savoury marinade. The marinated type could be used, but it's not necessary since there are already added flavours which should be allowed to shine through.
This recipe is easy to make; the timings do not have to be exactly to the second, although the cooking time once everything is added should not be shortened, otherwise the tofu may not have developed a full flavour. Even the quantities do not need to be absolutely exact, though the ratios should be approximately right.
The quantities are to serve four medium portions, and once the cabbage is shredded and salted (at least an hour in advance), the dish takes about thirty minutes from start to serving. The amount of salt looks large, but it is almost all washed away during the method. A pale coloured serving dish would emphasise the rich colour of the ingredients, and a whole sprig of any green herb makes a good garnish, perhaps dill weed itself if available.
A typical Hungarian version would probably use chunks of pork instead of tofu, and dark green cabbage instead of white, with a swirl of sour cream. However, the vegan adaptation makes for a lighter, more subtle, and very enjoyable dish.
Recipe for Tofu, Hungarian Style
Ingredients:
- 200g white cabbage
- 4 tbsp salt
- 2 tbsp oil (preferably rapeseed or olive)
- 1 large white onion (approx 160g)
- 1 medium green pepper
- 1 tbsp dried dill weed (or 3 tbsp chopped fresh)
- 275g solid block tofu
- 240ml strong vegan stock
- 2 tsp paprika
- a fresh herb of choice to garnish (optional - bay is used in the image)
Directions:
- Finely shred the cabbage, and layer it with the salt in a bowl. Press down well, then pour in 50ml cold water. Leave for at least an hour. Then drain and rinse thoroughly to remove excess salt.
- Heat the oil in a large pan. Peel and coarsely chop the onion. Remove the seeds, pith and stalk from the green pepper, and cut into strips about 4x1cm. Add to the pan with the onion, and fry gently for 5 minutes, stirring often.
- Add the cabbage and dill weed, and fry for a further 3 minutes, still stirring often.
- Cut the tofu into cubes of about 15mm, and stir into the pan with the stock and paprika.
- Cover the pan, and simmer gently for 15 minutes or so, stirring occasionally.
- Pile into a hot serving dish, and garnish if required.
Additional Twists for Hungarian Style Tofu
To add an extra splash of colour, red pepper could be used instead of green, or a teaspoon of tomato puree (or tablespoon of passata) added to the stock. If the stock is not very strong, adding 2 tablespoons of soy sauce would build it up.
Sour cream would traditionally be used. Instead, on serving, 150ml of a vegan alternative to cream could be mixed with 2 tablespoons of lemon juice and then either mixed into the dish or - more stylishly - drizzled over just before it is presented.
Accompaniments
This tofu dish can be served ladled over a bed of rice - although it is perhaps more attractive if the rice is served on one half of the plate and the tofu on the other. A good alternative s a medium jacket potato.
No further vegetables are necessary, but to go towards the "five a day", sauteed mushrooms or whole green beans could be served as well, and their colours would complement the visual appeal of the main dish.
To drink, clear apple juice would go well, or chilled lager. Otherwise a good choice would be a dry, Eastern European white wine.
Jacqueline Pye - Jacqueline is a former teacher & educational psychologist, and a writer with many articles published. She is an expert vegetarian cook, ...
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