Prep 15 mins
Cook 6 hrs
Based on a recipe from The Simple Little Vegan Slow Cooker. I haven't made this yet but am planning on having it for dinner soon with some homemade biscuits. You can use either fresh or frozen broccoli and cauliflower; both work well.
- 1 lb extra firm tofu, cubed in bite-sized pieces
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 white potatoes, scrubbed, peeled if you like, and diced
- 1 medium onion, diced
- 2 carrots, sliced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup vegetable stock
- 1 teaspoon salt
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 2 teaspoons dried parsley
- 1 bay leaf
- Combine all ingredients in crock pot and cook on low for 6-8 hours.
- Serve warm with rice, pasta, or biscuits.
This is ok but pretty one-note in terms of flavor. I suspect that marinating the tofu in some other flavorful marinade might make a significant improvement, so I may try this in the future. I did freeze the tofu beforehand in order to allow it to hold up better to the cooking in the crock pot, and I'm glad I did that.
So easy and yummy. I used chicken broth, omitted the salt, used all frozen veggies (cauliflower, broccoli, carrot mix then frozen peas and corn), and canned potatoes - started with just the tofu, onions, broth, and spices, and waited until 2 hours before cooking ended to add the veggies and canned potatoes...i'll definitely make this again...thanks
This was very tasty in the end, but needed some adjustments. Firstly, I didn't add the frozen vegetables right away, because 8 hours is too long in my crockpot for frozen veggies--they get mushy. I put them in the last hour to heat through. Also, 1 cup vegetable stock was not enough liquid in this recipe; it was all gone by 5 hours. I threw in about 1 1/2 cups more. The flavor was excellent. I served it over cous cous. Thanks for posting this recipe. I will make it again.