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."

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour the sautéed mixture into the Crock Pot along with the browned tofu.

Step 6

Add the carrots, celery, potatoes, zucchini, diced tomatoes (with their juices), vegetable broth, and bay leaf to the Crock Pot. Stir gently to combine.

Step 7

Cover the Crock Pot and cook on high for 4 hours or low for 6-8 hours, until the vegetables are tender.

Step 8

Remove the bay leaf and taste the stew, adjusting seasoning if needed.

Step 9

Ladle the stew into bowls and garnish with fresh parsley if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2876.6g)

Amount per serving	% Daily Value*
Calories	1782.9

Total Fat 57.7g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 7473.6mg	0%
Total Carbohydrate 237.0g	0%
Dietary Fiber 51.4g	0%
Total Sugars 68.0g
Protein 100.6g	0%

Vitamin D 0IU	0%
Calcium 3258.7mg	0%
Iron 26.4mg	0%
Potassium 7625.8mg	0%

*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.

Source of Calories

Fat: 27.8%

Protein: 21.5%

Carbs: 50.7%