Ingredients

• 4 ounces firm tofu
• 2 tablespoons umeboshi vinegar
• 4 cups (chopped into 1/2 to 1-inch-thick pieces) Napa cabbage
• 1/2 medium cucumber, sliced into 1/4-inch-thick half moons
• 8 kalamata olives, sliced lengthwise into quarters

Directions

1. Crumble tofu and mix with 1 tablespoon of the vinegar.
2. Set aside.
3. Add the other tablespoon of ume vinegar to the Napa cabbage, cucumbers, and red onion in a large bowl or pickle press.
4. Massage them all together with your hands until the vegetables begin to "sweat".
5. Press the mixture in a pickle press or create pressure by placing a plate on the vegetables and a heavy weight on the plate.
6. Press for 20 minutes (or, for a lighter dish, don
7. Pour off excess liquid (rinse if too salty for your taste).
8. Add olives and crumbled tofu.