this looks like your classic slow cooker stew, but with some tofu in
- 1 lb extra firm tofu, cubed in bite-sized pieces
- 175g broccoli florets
- 325g cauliflower florets
- 2 white potatoes, scrubbed, peeled if you like, and diced
- 1 medium onion, diced
- 2 carrots, sliced
- 1 tin corn
- 150g frozen peas
- 240ml vegetable stock
- 1 teaspoon salt
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 2 teaspoons dried parsley
- 1 bay leaf
- Combine all ingredients in slow cooker and cook on low for 6-8 hours.
hmmm… we kinda ballsed this up by not paying any attention to the amounts of veg we put in (our 6.5L slow cooker was full), and then not knowing how much fluid to put in. Then after hours on high, it wasn’t cooked & we had to go out, so we put it into the freezer.
A week or so later I got some out & put it back in the slow cooker. It tasted ok, but looked ugly & didn’t really have any sauce, just some liquid – perhaps just because we messed up the amounts, but I don’t think we’ll be making it again.
Does anyone know of a nice tofu & veggie stew I can make?