Vegan Slow Cooker "Cheesy" Broccoli Rice

Adapted from The Vegan Slow Cooker, by Kathy Hester.

• Ready In: 3 hrs 5 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups brown rice, I use medium grain
• 3 1⁄4 cups vegetable broth
• 1⁄2 cup nutritional yeast
• 1  lb broccoli floret
• 1 (300 g) carton tofu, silken style crumbled

Directions

1. Rinse the rice and let it soak in clear water. I leave it for several hours, but even a half hour of soak time will improve the texture.
2. Drain the rice and add it along with the broth and nutritional yeast to the slow cooker. Cook on high for 1 1/2 hours.
3. Stir in the broccoli and tofu and add more broth if the mixture seems too dry. Cook another 40 minutes, checking every 10 or 15 minutes to see if the broccoli is done.