Slow Cooker Tofu Recipe

tofu and mushrooms in a light sauce served in a bowl with chopstick

Original recipe by Coach Cara

Coach Cara’s tip: Place tofu on the bottom of the Crockpot to soak in as much flavor as possible. Be careful when removing the tofu strips as they can fall apart easily. 

Ingredients: 

3 packs extra firm tofu, sliced into strips (ideally press with paper towels between 2 plates to squeeze out water) 

8 ounces cremini mushrooms, coarsely chopped 

½ medium onion, finely chopped 

1 large celery stalk, sliced crosswise into 1/4″-thick pieces (about 3/4 cup) 2 shallots, chopped 

1 garlic clove, finely chopped 

4 cups vegetable broth 

½ cup dry white wine (optional) 

½ cup raw pecans, coarsely chopped (may substitute with cashews or other nut) 3 Tbsp oil 

1 ½ tsp kosher salt (if not available, your regular salt is okay) 

freshly ground black pepper to taste 

Seasoning ingredients: 

5 thyme sprigs 

2 bay leaves 

1 Tbsp parsley, coarsely chopped 

2 Tbsp soy sauce 

1 Tbsp pure maple syrup 

½ tsp smoked paprika 

⅛ tsp cayenne pepper 

3 Tbsp white miso paste (optional) 

Directions: 

  1. Wash and chop all the veggies.
  2. Remove excess water from the tofu by pressing with paper towels between two plates to squeeze out excess water.
  3. Place all ingredients, including spices and seasonings in a slow cooker. Cook for 5 hours on low or 2.5 hours on high.
  4. Taste and adjust seasoning as needed. When finished cooking, remove tofu strips and set in a serving dish.
  5. Use the remaining liquid in the slow cooker the make the sauce. Remove and discard the thyme stems and bay leaves. Stir in 2 tablespoons flour and 2 tablespoons cornstarch in the remaining liquid, stir until thickened.
  6. Plate the tofu, and spoon the sauce on top. Garnish with additional herbs if desired.

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