Braised Red Cabbage
The cabbage was sliced thinly, pan-fried in a little olive oil with some red onion until wilted, then we added 2 cloves of minced garlic, 1 tbs. of tomato paste, smoked sea salt, pepper and a little smoked paprika and cooked it for an additional minute, turned the heat down to low, put a lid on the pan and let it cook for 5 minutes. Near the end of cooking we added 1 tbs. of balsamic vinegar and a splash of tamari, stirred and cooked it for another minute. Finally, we added a 1/4 cup of shredded carrots (for color and texture) and cooked it for another 2-3 minutes.
The cabbage was topped with the smoked tofu (portioned into 8 cutlets, smoked 25 minutes with applewood) which was pan-fried until golden brown and delicious (about 5 minutes per-side) and splashed with a little tamari at the end of cooking. Each cutlet was then cut into long triangles as shown.
The zucchini fritters are something that our daughter loves -- shredded zucchini, bread crumbs, nutritional yeast, a little Daiya, salt & pepper fried up in the cast-iron pan until nice and crispy, topped with tomato sauce.