Ingredients

Filling
1 Tbsp. plus 1 1/2 tsp. vegetable oil
1 medium onion finely chopped
4 C. cabbage finely chopped
1 tsp. caraway seed
1 tsp. dried dill weed
8 ounce medium firm tofu
1/2 tsp. salt, plus more to taste
2 Tbsp. lemon juice
1 Tbsp. tahini
1/4 tsp. paprika
1 tsp. poppy seeds
Dough
1/2 can soy milk
1 1/2 tsp. lemon juice or cider vinegar
1/2 C. whole wheat bread flour
1/2 C. whole wheat pastry flour
1/2 C. rye flour
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 Tbsp. vegetable oil

Cooking Instructions

Preheat oven to 450 degrees. Lightly grease baking sheet and dust with flour Filling: Heat 1 1/2 tsp. oil in a skillet over medium heat. Add onion until translucent and almost tender, about 3 minutes. Stir in cabbage; continue to Saute until tender, about 3 minutes. Grind together caraway and dill; add to skillet and cook In a food processor, blend tofu, 1/2 tsp. salt, lemon juice, 1 Tbls. oil, and tahini until smooth. Fold into sauteed vegetables. Dough: Combine milk and lemon juice or vinegar; set aside to curdle. Sift flours together to measure 1 1/2 C.. Sift measured flour, salt, baking soda and baking powder into a bowl. Make a well in center. Whisk oil into curdled milk and pour into well in dry mixture. Stir gently, just until a soft dough forms. Turn out onto floured surface and knead briefly. Roll into a 12 inch circle about 1/4 inch thick. Transfer to baking sheet and turn up edge to form a lip about 1/2 high. Spread filling evenly. Sprinkle with paprika and poppy seeds. Bake 10 minute Reduce heat to 300 degrees and bake 10 minutes more.
 
 
"Give us this day our daily bread." (Matthew 6:11)