Crock Pot Tofu and Veggie Stew
Warm, hearty, and brimming with plant-based goodness, this Crock Pot Tofu and Veggie Stew is the ultimate comfort meal for busy days. Featuring golden-browned extra-firm tofu, a colorful medley of vegetables like carrots, celery, potatoes, and zucchini, and a fragrant blend of herbs and spices including smoked paprika, oregano, and thyme, this vegan stew offers layers of rich, savory flavor. Cooked low and slow in a Crock Pot, the stew allows the ingredients to meld beautifully, creating a wholesome dish that's perfect for cozy dinners or meal prep. With an easy 20-minute prep and a hands-off cooking process, this nourishing recipe is as convenient as it is delicious. Serve it hot with a sprinkle of fresh parsley for a vibrant finishing touch. Ideal keywords: "Crock Pot tofu stew," "vegan vegetable stew," "slow cooker tofu recipe," and "plant-based comfort food."
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 3 medium carrots
- 3 celery stalks
- 2 medium potatoes
- 1 medium zucchini
- 1 medium onion
- 3 cloves minced garlic
- 4 cups vegetable broth
- 14.5 oz diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 0.5 tsp ground black pepper
- 1 tsp salt
- 1 bay leaf
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Drain the tofu and press it between paper towels or a clean kitchen cloth to remove excess moisture. Cut it into 1-inch cubes and set aside.
Peel and slice the carrots, chop the celery into bite-sized pieces, dice the potatoes into 1-inch chunks, and cut the zucchini into half-moons. Dice the onion finely.
In a large skillet, heat the olive oil over medium heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until they are golden brown on all sides. Transfer the cooked tofu to the Crock Pot.
In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until fragrant. Add the tomato paste, thyme, oregano, smoked paprika, salt, and pepper, and cook for another 1-2 minutes to release the spices’ aroma.
Pour the sautéed mixture into the Crock Pot along with the browned tofu.
Add the carrots, celery, potatoes, zucchini, diced tomatoes (with their juices), vegetable broth, and bay leaf to the Crock Pot. Stir gently to combine.
Cover the Crock Pot and cook on high for 4 hours or low for 6-8 hours, until the vegetables are tender.
Remove the bay leaf and taste the stew, adjusting seasoning if needed.
Ladle the stew into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7474 mg | 325% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 68.0 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3259 mg | 251% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 7626 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
