Slow-Cooker Pumpkin Tofu Stew
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 4
Ingredients
  • 1 pkg extra firm tofu, drained and cubed
  • 16 oz can pumpkin puree
  • 13.5 oz can full-fat coconut milk
  • 2-3 cloves garlic, minced
  • 1" fresh ginger, grated (about 1 tsp)
  • 1 red bell pepper, chopped
  • 3 carrots, peeled and chopped
  • 1½ cups baby bella mushrooms, sliced
  • 1 cup frozen peas
  • 6-8 sprigs fresh thyme
  • ½ tsp sea salt
  • ¼-1/2 tsp crushed red pepper flakes
Instructions
  1. Turn your slow-cooker on high, then cube the tofu and set aside to press out the liquid. In the meantime, prep all of your other ingredients.
  2. Combine all of the ingredients in the slow cooker, stirring to distribute everything. Cook on high for 3 hours. Don't worry about removing the thyme from the stems. The leaves fall off while cooking, allowing you to easily remove the stems once it's done.
  3. Adjust seasoning to taste. Let cool before storing in the fridge for 1 week. Serve hot.
Recipe by Lenses and Lentils at https://lensesandlentils.com/slow-cooker-pumpkin-tofu-stew/