SOUTHERN FRIED CABBAGE

I have single-handedly eaten a whole head of cabbage since last night. This meal was that good, though I think my tofu "bacon" is a must and made it extra delicious. I cut up the "bacon" and mixed it in with my plate of cabbage.

You can find the recipe at “Healthier Steps”: Vegan Southern Fried Cabbage.

Cabbage is a cruciferous vegetable and like other cruciferous vegetables is a powerful disease fighter. Dr. Michael Greger recommends eating a serving of a cruciferous vegetable each day. His guide called the "Daily Dozen" may help you decide which healthy foods to include in your diet each day. Here is a video explaining his “Daily Dozen.”

What I did differently:

-Did not use oil. I dry sauteed the vegetables. Add a splash of water if they start to stick.

-To get the most nutrients out of the cabbage, try to cut it up and wait 40 minutes before cooking.

-Instead of coconut "bacon," I made tofu "bacon"

Ingredients for the tofu "bacon"

1 block extra firm or firm tofu, 14 oz

3 TBSP reduced sodium soy sauce or tamari

2 TBSP vegan Worcestershire

4 tsp liquid smoke

1 TBSP maple syrup

2 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp cracked pepper (less if you don't want it spicy)

Instructions

Drain tofu, wrap the block in a kitchen cloth, and set something heavy on top to help remove moisture (I use my cast iron pan). Let it press for at least 15 minutes. Slice the tofu into 1/8th inch slices and lay them flat on two parchment paper lined baking sheets.

Whisk the remaining ingredients in a small bowl. Use a basting brush to cover the tofu slices with the marinade, flip, then brush other side. Let marinate for at least 2 hours. Bake 350 degrees for approximately 20 minutes each side. Can broil a couple minutes each side if you want it crispier but be careful because can burn easily. (I don't broil.)