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.
Author: Mary Gillespie
1medium onionfinely chopped (about 1 cup / 250 ml)
1tablespoon/ 15 ml chili powder
1teaspoon/ 5 ml dried ginger
1tablespoon/ 15 ml water
1/4teaspoon/ 1.25 ml ground pepper
1tablespoon/ 15 ml soy sauce
1tablespoon/ 15 ml brown sugar
1/2teaspoon/ 1.25 ml salt
1cup/ 250 ml pumpkin puree
1/2cup/ 125 ml peanut butter
1cup/ 250 ml coconut milk
1/2cup/ 125 ml water
1/2small head cabbageroughly chopped (about 4 cups / 1 liter)
1package12 oz / 350 g firm or extra-firm tofu, cut in 1/2-inch / 1.25 cm cubes
1tablespoon/ 15 ml lime juice
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.)
Add pepper, soy sauce, brown sugar, salt, pumpkin, peanut butter, coconut milk, and water. Stir to combine ingredients,
Add tofu and cabbage and mix gently with ingredients in the slow cooker.
Cover and turn to high. Cook for 3 hours. Stir in lime juice and serve with rice and steamed vegetables.