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Slow Cooker Tofu Stew. Sometimes you gotta correct a recipe.

Have you ever tried a recipe and it straight up didn’t work?

That’s what this recipe is all about.

I decided to look up a slow cooker tofu recipe and found this one on a site called Yummly. Go ahead and take a look at it if you want, but I don’t recommend trying to make it. When I followed the recipe exactly, what I wound up with was a dry but tasty mix of tofu and vegetables. There was essentially no moisture at all. So, I decided to give it another try but changed it up.

Tofu and Veggie Stew ingredients

You’ll see the recipe calls for two carrots but look at the SIZE of that one! It’s almost as big as the sweet potato. And yet it’s organic.

Like most crock pot recipes, this is an easy two step wonder.

Well, almost. You do need to boil some water first. So, three steps.

When I decided to change up the recipe to make it actually stew, the main thing I needed to change was the amount of fluid in the recipe. The first adjustment I made was to add a large can of organic crushed tomatoes. A little more flavor and a heartier base. Then I increased the amount of broth base by SIX times the amount in the original recipe. So if I had to increase the liquid by 28 oz of tomatoes AND 5 cups of broth, you can image how dry the original recipe wound up.

The stew is cooking as I’m writing this and let me tell you, it is filling the house with FANTASTIC smells.

Tofu and Veggie Stew prepped

Slow cooker tofu doesn’t need to cook for 6 hours.

Another issue I had with the recipe as it was originally listed was the cooking time. Six hours is an extremely long time to cook some vegetables and tofu. You’re just gonna kill the crispness of the vegetables. Even if you’re cooking beef, as in the Smokehouse Stout Beef Soup, 6 hours is unnecessary.

I prefer to keep the vegetables crisper so the cooking time is dropped down to 3 hours. The main thing you’re looking for is the cauliflower and sweet potato softening enough to eat. But again, you don’t want mush.

I know I say this with every recipe, but I NAILED IT!

This slow cooker tofu stew is delicious. (I’m eating it as I write.) The seasoning is rich and the addition of the cayenne gives it a nice little kick. Because it wasn’t over cooked, the vegetables all retained their individual flavors.

I’m going to enjoy eating this all week.

Slow Cooker Tofu and Veggie Stew

Slow Cooker Tofu and Veggie Stew

Prep Time: 30 minutes

Cook Time: 3 hours

Yield: 6

Ingredients

6 cups water

3 cubes vegetable buoillon

1 lb extra firm tofu

3 crowns broccoli

1/2 head cauliflower

1 jewel sweet potato

1 med onion

2 carrots (or one MONSTER carrot!)

1 cup frozen corn

3 cloved garlic

2 tsps dried thyme

2 tsps dried sage

2 tsps dried parsley

1 tsp cayenne

Directions

  1. Boil the water. Add the bouillon cubes and stir until dissolved. Set aside.
  2. Chop the vegetables into bite size pieces. Mince the garlic.
  3. Mix all the vegetables in a large mixing bowl.
  4. Cube the tofu.
  5. Put all the vegetables and tofu into the crock pot.*
  6. Stir the seasoning into the broth.
  7. Pour in the tomatoes and broth into the crock pot. Stir well
  8. Set the slow cooker to "Low" and your timer for 3 hours.

Notes

*I wound up having more vegetables than would fit into my 4 quart crock pot. Make sure you put in all the tofu, then full the majority of your cooker with the vegetables. If you have extra veggies, save 'em for later!

https://mikeluque.training/healthy-recipes/slow-cooker-tofu/

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