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.
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.
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/