Middle Eastern Cabbage-Tofu Entrée

• 1 pound frozen tofu (or 2 cups cooked garbanzos)
• 1 large onion, chopped
• 2 tablespoons ghee or sunflower oil
• ¼ teaspoon allspice
• 1/8 teaspoon fennel seeds
• ½ teaspoon turmeric
• 1 parsnip, chopped
• 1 small cabbage (3 cups chopped, raw)
• 1 large tomato or 1 cup tomato puree (optional, good, omit if Pitta is high)
• ¾ teaspoon sea salt
• 2 tablespoons sunflower seeds
• 1 tablespoon pinon nuts (optional)
• ½ teaspoon spearmint, dry

Take tofu out of the freezer to thaw. (If you haven’t frozen tofu before, all you need to do is put the package of tofu in the freezer overnight or longer. It creates a different chewier texture which is quite appealing in this dish.)

Wash parsnip and chop it into ½ inch pieces.

Put ghee in large skillet and add chopped onion. Add allspice and sauté for 1 minute. Add turmeric and fennel, then chopped parsnip. Stir. Continue to sauté until onion is tender and sweet. Add tomato. Tear tofu roughly into pieces, ½ to 3 inches in size. Stir into the sauce. Cover and simmer 20 minutes. While the dish is cooking, wash and chop the cabbage into 1 inch wide pieces. After dish has finished simmering, add the cabbage. Cover and cook for another 10 minutes. Stir in rest of ingredients, simmer 2 to 3 minutes.