Tofu and Vegetable Stew

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Slow Cooker Tofu and Vegetable Stew Recipes

Ingredients:

  • 4 cups Rich Mushroom Stock or vegetable broth
  • 1 package (101⁄2 ounces) firm light tofu or tempeh, cubed (1⁄2-inch)
  • 2 cups each: sliced peeled red potatoes, sliced carrots
  • 1⁄2 cup each: sliced onion, celery
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon dried thyme leaves
  • 1 package (10 ounces) frozen chopped spinach,
  • Thawed Salt and pepper, to taste

Instructions:

  1. Combine all ingredients, except spinach, parsley, salt, and pepper, in slow cooker;
  2. Cover and cook on high 3 to 4 hours, adding spinach during last 20 minutes.
  3. Discard bay leaf; season to taste with salt and pepper.

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