Crock Pot Tofu and Veggie Stew

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.

• Ready In: 6 hrs 15 mins
• Serves: 6-8

Ingredients

• 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

Directions

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