I am really liking meals in the slow cooker right now. Especially post holidays. There’s nothing quite like throwing a bunch of things in a pot and not having to worry about them until dinner time. I found this recipe in “The Vegan Slow Cooker” by Kathy Hester. It’s a great cookbook, I’d definitely recommend it to everyone.
Makes 6 servings
2 tablespoons olive oil
1 large onion minced
4 cloves garlic minced
2 tablespoons grated ginger (or 1 1/2 tsp ground ginger)
1 28oz can diced tomatoes or 3 cups fresh chopped
2 tablespoons garam masala
1 1/2 teaspoons cumin
1/8 teaspoon tumeric
salt, to taste
1/4 cup water
1 package tofu, drained and cubed
3 tablespoons vegan butter or margarine
1/4 cup non-dairy milk
Brown basmati rice for serving
Optional: Chopped fresh cilantro for serving
The night before: Heat the oil in a skillet over medium heat and saute the onion until translucent, 3-5 minutes. Add the garlic and saute for 2 minutes longer. Store the sauteed onion and the grated ginger together in an airtight container in the refridgeratore.
In the Morning: Combine the sauteed onion, ginger, garlic, tomatoes, garam masala, cumin, tumeric, salt, water, and tofu in the slow cooker. Cook on low for 6 to 8 hours.
Just before serving: add the non-dairy milk and vegan butter or margarine and stir to combine and melt the butter. Taste and adjust the seasonings. Serve over rice.