Instructions: 8 SERVINGS VEGAN

I created this entree especially for our German dinner guests to introduce tofu in a familiar dish. They loved the smoked flavor of these thinly sliced breaded tofu cutlets served on a bed of cabbage, onions, carrots and potatoes.

Extra-firm tofu must be used for this recipe or it will not hold together in the breading and sauteing procedure.

Preheat oven to 200 degrees. Drain tofu and let stand 5 minutes. Slice each 1 pound block of tofu horizontally into 4 pieces. In shallow bowl, mix flour, caraway and salt. In another shallow bowl, mix water and liquid smoke. Spread bread crumbs on sheet of waxed paper. Carefully and quickly dip tofu into water mixture, then into flour mixture to evenly coat. Quickly dip coated tofu into water mixture again, then into bread crumbs to evenly coat. Place coated tofu cutlets on plate.

In large skillet, heat 2 tablespoons oil over medium heat. Cook tofu cutlets in batches until lightly browned, 2 to 3 minutes per side. Transfer to baking sheet and keep warm in oven until ready to serve. Cook remaining tofu cutlets as directed, adding more oil to skillet if necessary.

Braised Cabbage: In large skillet, heat oil over medium heat. Add onions, carrots, garlic, caraway and salt and cook, stirring often, about 5 minutes.

Add cabbages and potatoes and cook, stirring often, about 10 minutes. Add wine, cover and cook until cabbage and potatoes are tender, about 10 minutes.

Add liquid smoke, mix well and cook 1 minute.

To serve, spoon cabbage mixture onto plates and top with tofu cutlet.

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