Low Budget Cabbage with Crispy Tofu Bacon

1. **Prepare Tofu Bacon:** Preheat your oven to 400°F (200°C). Dice one block of extra firm tofu and pat it very dry with a paper towel. In a medium bowl, combine 1/4 cup oil of choice, 1/4 cup low sodium soy sauce (or liquid aminos, coconut aminos, or vegan Worcestershire sauce), 1 tablespoon maple syrup, 1 teaspoon liquid smoke, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon chili powder, 1/2 teaspoon red chili flakes, and salt and pepper to taste. Add the diced tofu to the marinade and mix well until all pieces are evenly coated. Spread the marinated tofu in a single layer on a baking sheet. Bake for 35 minutes, checking periodically and stirring occasionally, until the tofu is crispy and golden. Set aside.
2. **Prepare Cabbage Dish:** Finely chop and thoroughly wash the large cabbage head. Drain it well and set aside. Add about 2 tablespoons of cooking oil to the bottom of a large pot or Dutch oven over medium heat. Sauté the chopped yellow onion and minced garlic for 2 minutes until fragrant. Add the chopped cabbage to the pot and mix well with the onions and garlic. Stir in 1 cup apple cider vinegar, 2/3 cup maple syrup, a heavy pinch of salt and pepper, 1 tablespoon vegetable or vegan chicken bouillon paste or cube, the whole jalapeño, and 1 bay leaf. Add enough water to cover the cabbage completely. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover the pot, and cook for a minimum of 2 hours, or until the cabbage is very tender. Remove the bay leaf before serving.
3. **Serve:** Ladle the slow-cooked cabbage into bowls and top generously with the crispy tofu bacon bits. Enjoy!