Crock Pot Tofu and Veggie Stew |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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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:
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.
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