Ketchup With That

  • Ketchup With That Kitchen
  • Blog
  • Recipe Index
  • About
  • Contact

Meatless Monday: Slow Cooker Pumpkin Peanut Tofu

February 13, 2017 Mary Leave a Comment

Jump to Recipe

Slow Cooker Pumpkin Peanut TofuSlow Cooker Pumpkin Peanut Tofu is easy and adaptable. You can add whatever veggies you like, but I really think cabbage makes it.

Cheap and always available, cabbage is a bit misunderstood. In a dish like this it softens and adds a mellow sweetness. Not what many people expect from their cabbage.

Try it!

The tofu goes into the slow cooker without any pre-cooking. (Use firm or extra firm tofu or it will break down into mush.)

If you prefer your tofu chewier, you can add cook it separately and add it during the last 20 minutes of cooking time.

Serve with brown rice and steamed vegetables on the side and dinner is done.

Leftovers work well in a wrap next day for lunch.

Slow Cooker Pumpkin Peanut Tofu
Print
Slow Cooker Pumpkin Peanut Tofu
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
 
Use a 4 quart / 4 liter slow cooker for this recipe. If you are using canned pumpkin, remember to use pure pumpkin and not pumpkin pie filling.
Servings: 8 servings
Author: Mary Gillespie
Ingredients
  • 1 medium onion finely chopped (about 1 cup / 250 ml)
  • 3 cloves garlic minced
  • 1 tablespoon / 15 ml chili powder
  • 1 teaspoon / 5 ml dried ginger
  • 1 tablespoon / 15 ml water
  • 1/4 teaspoon / 1.25 ml ground pepper
  • 1 tablespoon / 15 ml soy sauce
  • 1 tablespoon / 15 ml brown sugar
  • 1/2 teaspoon / 1.25 ml salt
  • 1 cup / 250 ml pumpkin puree
  • 1/2 cup / 125 ml peanut butter
  • 1 cup / 250 ml coconut milk
  • 1/2 cup / 125 ml water
  • 1/2 small head cabbage roughly chopped (about 4 cups / 1 liter)
  • 1 package 12 oz / 350 g firm or extra-firm tofu, cut in 1/2-inch / 1.25 cm cubes
  • 1 tablespoon / 15 ml lime juice
Instructions
  1. Place onions, garlic, chili powder, ginger and 1 tablespoon / 15 ml water in small bowl. Heat in microwave for 1 minute before placing in slow cooker. (This step in optional. You can omit this and place the ingredients directly in the slow cooker. Cooking the spices a bit a the beginning can improve their taste, but it isn't necessary.)
  2. Add pepper, soy sauce, brown sugar, salt, pumpkin, peanut butter, coconut milk, and water. Stir to combine ingredients,
  3. Add tofu and cabbage and mix gently with ingredients in the slow cooker.
  4. Cover and turn to high. Cook for 3 hours. Stir in lime juice and serve with rice and steamed vegetables.

 

dinner, meatless monday, slow cooker, vegan, vegetarian

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

Official Meatless Monday Blogger

Looking for a recipe?

Featured Posts

Butterscotch Chocolate Pecan Cookies

Butterscotch Chocolate Pecan Cookies

Vanilla Pudding

DIY Vanilla Pudding

Horses meeting in the pasture

Happy New Year Limoncello Lemonade

Orange Cranberry Tofu

Meatless Monday: Orange Cranberry Tofu

Make-Ahead Meatless Strata

Easy Make-Ahead (Meatless) Strata

Maple Walnut Bars

Maple Walnut Bars

jars of seville orange marmalade

Seville Orange Marmalade

Chickpea Spread with Avocado Chili Lime Mayo

Meatless Monday: Chickpea Sandwich Spread with Avocado Chili Lime Mayo

Free Printable Cookbook

Fifty-Two Meatless Meals Cookbook from Ketchup With That

Looking for a recipe?

Privacy Policy

Copyright © 2025 · Ketchup With That