Are you tired of the same old weeknight meals? Look no further! As a busy individual, it can be challenging to come up with new and exciting recipe ideas that fit into your schedule. That’s where the humble crockpot comes in – a trusty companion for any meal prep enthusiast.
In this article, we’ll explore 22 delicious and flavorful tofu crockpot recipes that are perfect for a quick and easy dinner on even the busiest of weeknights. From sweet and sour teriyaki to spicy Korean stews and creamy curries, there’s something for everyone in this collection of vegan-friendly and vegetarian-friendly dishes.
Whether you’re a seasoned pro in the kitchen or just starting out, these recipes are designed to be easy to make and packed with flavor. So go ahead, grab your crockpot, and get ready to cook up some amazing meals that will satisfy even the pickiest of eaters!
Slow Cooker Teriyaki Tofu
A sweet and savory twist on traditional teriyaki sauce, this slow cooker recipe transforms firm tofu into a tender and flavorful dish perfect for a quick weeknight meal.
Ingredients:
– 1 block firm tofu, drained and cut into cubes
– 1/2 cup teriyaki sauce
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
Instructions:
1. In the slow cooker, whisk together teriyaki sauce, soy sauce, brown sugar, garlic, sesame oil, and ginger.
2. Add tofu cubes to the mixture and stir until coated.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with green onions and sesame seeds if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crockpot Vegan Tofu Curry
A flavorful and comforting vegan curry that’s perfect for a busy day, this Crockpot recipe simmers tender tofu and a blend of aromatic spices to create a deliciously satisfying meal.
Ingredients:
– 1 block firm tofu, drained and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 1/4 cup coconut milk
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In the Crockpot, combine tofu, onion, garlic, curry powder, cumin, turmeric, diced tomatoes, vegetable broth, and coconut milk.
2. Season with salt and pepper to taste.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Stir in chopped cilantro, if using.
5. Serve hot over rice or with naan bread.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Easy Tofu and Vegetable Stew
Easy Tofu and Vegetable Stew
A hearty and flavorful stew that’s perfect for a weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 large red bell pepper, seeded and sliced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, heat 2 tbsp of your favorite cooking oil over medium-high heat.
2. Add the tofu and cook until golden brown on all sides, about 5 minutes. Remove from pot and set aside.
3. Reduce heat to medium and add the sliced carrots, celery, and bell pepper. Cook until the vegetables are tender, about 10-12 minutes.
4. Add the diced tomatoes, vegetable broth, thyme, salt, and pepper. Stir to combine.
5. Return the tofu to the pot and simmer for an additional 2-3 minutes or until heated through.
Cooking Time: About 25-30 minutes
Spicy Korean Tofu Stew (Sundubu Jjigae)
A spicy and savory stew that’s a staple of Korean cuisine, Sundubu Jjigae is a perfect dish for a chilly night. This recipe is a flavorful and easy-to-make vegetarian version featuring silken tofu and a variety of spices.
Ingredients:
– 1 block silken tofu, cut into small cubes
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– 1 teaspoon ground ginger
– 1/4 teaspoon red pepper flakes (optional)
– 2 cloves garlic, minced
– 1 small onion, chopped
– 2 cups vegetable broth
– Scallions, chopped (for garnish)
Instructions:
1. In a large pot or Dutch oven, combine Gochujang, soy sauce, rice vinegar, sugar, ginger, and red pepper flakes (if using). Whisk until smooth.
2. Add the garlic, onion, and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Stir in the tofu cubes and cook for an additional 5-7 minutes or until heated through.
4. Season with salt to taste.
5. Serve hot, garnished with chopped scallions.
Cooking Time: 20-25 minutes
Honey Garlic Slow Cooker Tofu
Honey Garlic Slow Cooker Tofu Recipe
This sweet and savory recipe transforms tofu into a mouthwatering main dish, perfect for busy days when you want to come home to a delicious meal.
Ingredients:
– 1 block of firm or extra-firm tofu, drained and cut into cubes
– 2 cloves of garlic, minced
– 2 tablespoons of honey
– 1 tablespoon of soy sauce
– 1 tablespoon of rice vinegar
– 1 teaspoon of grated ginger
– 1/4 cup of vegetable broth
– 1/4 cup of water
– 1/2 teaspoon of sesame oil (optional)
– Fresh green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Place the tofu cubes in a slow cooker.
2. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, and ginger.
3. Pour the mixture over the tofu in the slow cooker.
4. Add vegetable broth, water, and sesame oil (if using).
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with green onions and toasted sesame seeds if desired.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Tofu Tikka Masala in the Crockpot
This rich and flavorful Indian-inspired dish is a game-changer for vegetarians and vegans alike. With minimal effort, you’ll have a delicious and aromatic meal ready to serve.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into cubes
– 1/2 cup plain Greek yogurt
– 2 tablespoons lemon juice
– 2 teaspoons garam masala powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– 1 can of coconut milk
– 1 onion, sliced
– 2 cloves of garlic, minced
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a small bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, and cayenne (if using).
2. Add the tofu cubes to the marinade and mix well. Cover and refrigerate for at least 30 minutes or overnight.
3. Place the sliced onion at the bottom of a 6-quart crockpot. Arrange the marinated tofu on top.
4. In a small bowl, whisk together coconut milk, garlic, tomato paste, salt, and pepper. Pour the mixture over the tofu.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Creamy Coconut Tofu Slow Cooker Soup
This rich and creamy soup is a perfect comfort food for a chilly day, made with tender tofu, aromatic spices, and the warmth of coconut milk. The slow cooker does all the work, leaving you with a deliciously easy meal.
Ingredients:
– 1 block firm tofu, drained and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Add the tofu, onion, garlic, and curry powder to a slow cooker.
2. In a separate bowl, whisk together the coconut milk, diced tomatoes, and cumin. Pour over the tofu mixture in the slow cooker.
3. Season with salt and pepper to taste.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crockpot BBQ Tofu Sandwiches
Transform your lunch routine with this easy and delicious Crockpot BBQ Tofu Sandwich recipe. Perfect for a quick and satisfying meal or packed lunch, this recipe combines the flavors of tender tofu, tangy BBQ sauce, and melted cheese on soft bread.
Ingredients:
– 1 block extra-firm tofu, drained and cut into 1-inch cubes
– 1/4 cup Crockpot BBQ sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 teaspoon smoked paprika
– 4 hamburger buns
– 4 slices cheddar cheese
Instructions:
1. Place the tofu in the Crockpot. In a small bowl, whisk together BBQ sauce, soy sauce, brown sugar, and smoked paprika.
2. Pour the sauce mixture over the tofu. Cook on Low for 6-8 hours or High for 3-4 hours.
3. Assemble sandwiches by placing cooked tofu onto buns and topping with cheese.
4. Serve immediately and enjoy!
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Slow Cooker Tofu Chili
A hearty and flavorful plant-based twist on traditional chili, this slow cooker recipe is perfect for a busy day or a cozy night in.
Ingredients:
– 1 block of extra-firm tofu, drained and cubed
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, chopped
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced green chilies
Instructions:
1. Add the tofu, diced tomatoes, red kidney beans, onion, garlic, bell pepper, chili powder, cumin, paprika, salt, and pepper to a slow cooker.
2. Stir in the diced green chilies.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Maple Sriracha Glazed Tofu
Elevate your tofu game with this sweet and spicy glaze, perfect for a quick weeknight dinner or as an appetizer.
Ingredients:
– 1 block of firm tofu, drained and cut into bite-sized pieces
– 1/4 cup maple syrup
– 2 tablespoons Sriracha sauce
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon garlic powder
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, Sriracha sauce, soy sauce, rice vinegar, grated ginger, and garlic powder.
3. Place the tofu pieces in a shallow baking dish and brush the glaze all over them.
4. Bake for 20-25 minutes or until the glaze is caramelized and the tofu is tender.
5. Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 20-25 minutes
Vegan Tofu Pot Pie Stew
Transform your comfort food game with this hearty vegan tofu pot pie stew, perfect for a cozy night in or a quick weeknight dinner.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 medium carrots, peeled and sliced
– 2 medium potatoes, peeled and diced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup plant-based milk (such as soy or almond)
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought), rolled out
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, sauté the onion, carrots, and potatoes in olive oil until tender.
3. Add tofu, garlic, vegetable broth, plant-based milk, thyme, salt, and pepper. Stir to combine.
4. Roll out the pie crust and place it on top of the stew, trimming edges to fit.
5. Bake for 25-30 minutes or until crust is golden brown.
Cooking Time: 35-40 minutes
Crockpot Tofu and Lentil Dal
This Crockpot recipe combines the creamy texture of tofu with the comforting warmth of lentils, all infused with aromatic spices. Perfect for a quick and easy weeknight dinner that’s also packed with protein and fiber.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1 cup brown or green lentils, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Add the tofu, lentils, onion, garlic, cumin, curry powder, turmeric, and cayenne pepper (if using) to the Crockpot.
2. Pour in the diced tomatoes and vegetable broth.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro.
Cooking Time: 3-8 hours
Slow Cooker Tofu Mushroom Stroganoff
Slow Cooker Tofu Mushroom Stroganoff Recipe
This hearty, comforting dish is a plant-based twist on the classic Russian-inspired Stroganoff recipe. With tender tofu and mushrooms cooked in a rich and creamy sauce, it’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 1 tablespoon olive oil
– 1 onion, sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup vegetable broth
– 1/2 cup soy sauce
– 1 tablespoon tomato paste
– 1 teaspoon Dijon mustard
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 oz. eggless noodles (such as rice-based or quinoa-based)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown, about 5 minutes.
2. Remove the tofu from the skillet and set aside. Add the onion and mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
3. In the slow cooker, combine the cooked tofu, mushroom mixture, vegetable broth, soy sauce, tomato paste, mustard, paprika, salt, and pepper. Stir well.
4. Cook on low for 6 hours or high for 3 hours.
5. Serve over eggless noodles and enjoy!
Cooking Time: 6-9 hours (depending on the slow cooker setting)
Tofu and Chickpea Coconut Curry
This vegan-friendly curry recipe combines the creaminess of coconut milk with the protein-packed punch of tofu and chickpeas, all wrapped up in a flavorful blend of spices. Perfect for a quick and satisfying dinner.
Ingredients:
– 1 block firm tofu, drained and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. In a large skillet, heat 2 tablespoons of oil over medium-high heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for an additional minute.
4. Add the tofu and chickpeas; stir to combine.
5. Pour in the coconut milk and bring the mixture to a simmer.
6. Reduce heat to low and let cook for 15-20 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Sweet and Sour Tofu in the Crockpot
This recipe yields a deliciously tender and flavorful sweet and sour tofu that’s perfect for busy weeknights or weekend gatherings.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into 1-inch cubes
– 1/2 cup ketchup
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 2 tablespoons soy sauce
– 2 cloves garlic, minced
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. In a small bowl, whisk together ketchup, brown sugar, vinegar, soy sauce, and garlic.
2. Place the tofu cubes in the crockpot.
3. Pour the sweet and sour mixture over the tofu.
4. Add cornstarch to the liquid and stir until dissolved.
5. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
6. Stir in vegetable oil before serving.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions and sesame seeds, if desired.
Cooking Time: 6-8 hours (LOW) or 3-4 hours (HIGH)
Slow Cooker Tofu Ratatouille
A French-inspired vegetable stew with a twist – tofu instead of meat! This hearty, slow-cooked dish is perfect for a chilly evening or a weeknight meal.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 medium eggplants, sliced
– 1 large red bell pepper, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. In a slow cooker, combine tofu, eggplant, bell pepper, diced tomatoes, onion, garlic, thyme, salt, and pepper.
2. Drizzle with olive oil and stir to coat.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot over rice, couscous, or crusty bread.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Chipotle Lime Crockpot Tofu
Add a smoky and tangy twist to your meals with this easy-to-make Chipotle Lime Crockpot Tofu recipe. This flavorful dish is perfect for busy days when you need a quick and delicious meal.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into cubes
– 1/4 cup chipotle peppers in adobo sauce
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 small onion, sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. In the crockpot, combine chipotle peppers, lime juice, olive oil, onion, garlic, and cumin.
2. Add the tofu cubes and stir to coat with the sauce.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Slow Cooker Tofu and Black Bean Tacos
This recipe combines the convenience of a slow cooker with the bold flavors of tacos, perfect for a quick weeknight meal or weekend gathering. With tender tofu, creamy black beans, and a hint of cumin, this dish is sure to become a staple in your household.
Ingredients:
– 1 block firm tofu, drained and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes with green chilies
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 6 tacos shells
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Add the cubed tofu, black beans, onion, garlic, and red bell pepper to the slow cooker.
2. In a separate bowl, combine the diced tomatoes with green chilies, cumin, chili powder, salt, and pepper. Pour over the tofu mixture.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Warm tacos shells according to package instructions.
5. Assemble tacos by spooning the slow-cooked mixture into the shells and adding desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Peanut Butter Tofu Stew
This recipe combines the richness of peanut butter with the tenderness of tofu, creating a unique and satisfying stew perfect for a chilly evening.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons peanut butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup water
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the tofu and cook until golden brown on all sides, about 5-6 minutes.
4. Stir in the peanut butter, vegetable broth, water, soy sauce, salt, and pepper.
5. Bring to a simmer and let cook for 10-12 minutes or until the flavors have melded together.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-22 minutes
Tofu Pho Broth in the Crockpot
Warm up with a comforting bowl of Tofu Pho Broth, simmered to perfection in the crockpot. This aromatic and flavorful broth is perfect for a cozy night in or as a base for your favorite noodle dish.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 2 inches ginger, sliced
– 4 cups chicken or vegetable broth
– 1 cup water
– 1/2 cup soy sauce
– 1/4 cup fish sauce (optional)
– 1 tablespoon grated fresh turmeric
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/2 teaspoon red pepper flakes (optional)
– 1 block firm tofu, cut into bite-sized pieces
Instructions:
1. Add oil, onion, garlic, and ginger to the crockpot. Cook on low for 6-8 hours or high for 3-4 hours.
2. Add broth, water, soy sauce, fish sauce (if using), turmeric, cinnamon, cumin, and red pepper flakes (if using). Stir well.
3. Add tofu and cook for an additional 30 minutes to 1 hour.
4. Taste and adjust seasoning as needed.
5. Serve hot with your favorite noodles, herbs, and garnishes.
Cooking Time: 6-8 hours on low or 3-4 hours on high.
Crockpot Tofu Bolognese
A plant-based twist on the classic Italian pasta dish, this Crockpot Tofu Bolognese is a hearty and flavorful meal perfect for busy days. With tender tofu, rich tomato sauce, and aromatic spices, you’ll be enjoying a satisfying dinner in no time.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups canned crushed tomatoes
– 1 cup vegetable broth
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 8 oz pasta of your choice (e.g., spaghetti, linguine)
Instructions:
1. In the Crockpot, combine tofu, onion, garlic, crushed tomatoes, vegetable broth, oregano, basil, smoked paprika, salt, and pepper.
2. Cook on Low for 6-8 hours or High for 3-4 hours.
3. About 30 minutes before serving, cook pasta according to package instructions.
4. Serve the tofu Bolognese over cooked pasta and enjoy!
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Slow Cooker Lemongrass Tofu Soup
A refreshing and flavorful soup that combines the creaminess of coconut milk with the brightness of lemongrass, perfect for a cozy night in.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 stalks lemongrass, bruised and chopped
– 2 tablespoons coconut oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (14 oz) coconut milk
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Add the tofu, lemongrass, coconut oil, onion, and garlic to a slow cooker.
2. Pour in the vegetable broth and coconut milk.
3. Add cumin, salt, and pepper to taste.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)