Sweet & Sour Red Cabbage with Feta (and Tofu)

Please don't laugh at this title and ingredient list. It's basically an Eastern / Central European - inspired sweet and sour red cabbage dish, bulked up with tofu, and garnished with Balkan seasonings and feta. You don't really taste the tofu, and could omit it to make this a side dish, or replace it with chicken if you're not concerned about mixing meat and dairy. It was surprisingly good, and I'll be making it again.

Sweet & Sour Red Cabbage with Feta (and Tofu)

1 lb firm tofu
2 tbsp canola oil, divided
1 large onion
1 small head red cabbage
1/2 cup grapefruit juice
2 tbsp apple cider vinegar
2 tbsp honey -- optional. (I added this and found it too sweet.)
6 dried tomatoes, soaked, drained, and diced
4 oz. feta cheese, crumbled
1/2 tsp dried dill
1 large pinch fennel seeds

Drain the tofu and cube it. Heat 1 tbsp oil over high heat in a large frying pan. Add the tofu and brown lightly on one or two sides only (it will keep browning as you add other ingredients), about 8 minutes. Meanwhile, dice the onion, and core and dice the cabbage. Add the onion and cabbage to the tofu, along with remaining 1 tbsp oil, and continue to cook over high heat, stirring occasionally.

After about 8 minutes, when the vegetables have begun to wilt, add the grapefruit juice, vinegar, fennel seeds, and dried tomatoes. Continue to cook over high heat until just about all of the liquid has evaporated and the cabbage and onions are tender, 10-15 minutes.

Turn off the heat. Add the dill and feta; mix well. You can reserve some feta for garnish.

Serves 4 (with nothing else) or 6 (as part of a larger meal).