Summer is the perfect time to pull your slow cooker out! It’s a great way to make dinner in the morning and it’s mostly hands off until you’re ready to eat. Cheryl asked me to make a vegan version of honey chicken for her and this Vegan Slow Cooker No-Honey Tofu was born!
I used tofu in place of the chicken, but you could use a meat substitute like Gardein or Beyond Meat in place of the tofu. If you’re allergic to soy you could make this with hemp tofu, cooked chickpeas, or even cauliflower florets.
I used agave nectar to give it sweetness, but you could use bee-free Honee, maple syrup, or your favorite sweetener to taste.
I made this recipe work for two meals that served two people. The first time I used half the tofu, served it over brown rice, and made a quick stir-fry of green beans with black bean sauce.
I made lettuce wraps with the leftover tofu mixture. I got the most beautiful bibb lettuce in my CSA box and all I did was spiralize some cucumber and yellow squash to make it pretty and add some extra veggies. I grated a carrot because it was too tiny to spiralize! You could even drizzle the top with a little hoisin sauce or Sriracha. Imagine – leftovers that your family actually asks for!
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Vegan Slow Cooker No-Honey Tofu
Serves: About 4 servings
This recipe uses a 1½ to 2 quart slow cooker. You can double or triple to use a larger slow cooker or cook in a 2 quart Pyrex dish inside your larger slow cooker.
Ingredients
Sauce Ingredients:
½ cup water
¼ cup soy sauce (use a gluten-free version to make gluten-free)
3 tablespoons nutritional yeast
3 tablespoons agave nectar or maple syrup
1 tablespoon minced ginger
½ tablespoon rice vinegar
1 teaspoon minced garlic
Slow Cooker Ingredients:
¼ cup sliced onions
1 cup carrot coins
1 package ( 14 ounces) firm or extra firm tofu, cut into cubes (cheat by buying an 8 ounce package of pre-cut extra firm cubes)
15 minutes before serving:
1 heaping teaspoon organic corn starch, optional (make the sauce thicken)
For Serving:
cooked brown rice, quinoa or other grain
or lettuce leaves to make wraps
Instructions
Mix all the sauce ingredients together and set aside.
Layer the onion and carrots on the bottom of the slow cooker, then top with the tofu. Pour the sauce evenly over the tofu. Cook on low 7 to 9 hours.
If you want to make the sauce thick like the one at your favorite restaurant, mix the cornstarch with about 1 or 2 tablespoons of water to dissolve, then add to the slow cooker and mix well. Turn to high and cook 15 more minutes. The sauce will thicken.
Serve over your favorite cooked grain or in lettuce to make lettuce wraps.
3.2.2925
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