Crock Pot Tofu and Veggie Stew

Total Time
6hrs 15mins
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.

Ingredients Nutrition

Directions

  1. Combine all ingredients in crock pot and cook on low for 6-8 hours.
  2. Serve warm with rice, pasta, or biscuits.

Reviews

(4)
Most Helpful

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.

jewelsf March 25, 2012

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

ShortieNJ October 30, 2009

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.

Serah B. November 10, 2008

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