I have yet to find a way at home to get the same deep flavor of the tofu I often pick up from the Whole Foods buffet…which incidentally is one of my favorite places to “eat out”.
Then in the magical world of Pinterest I saw a recipe for Slow Cooker BBQ tofu from Peasandcrayons. I thought if anything could finally infuse my tofu with lots of flavor it would be this! But I wanted to expand upon it by tossing in vegetables. I MUST include veggies in every meal to satisfy my endurance appetite and meet my challenge goal of 9 daily servings. Thus the slow cooker tofu and slaw recipe was born, hatched, clawed it’s way out of a shell…
#UglyButGood is the only way I can describe it. I think I should title my first cookbook, assuming I were to write a cookbook. How is it possible that 90% of my meals look like a big blob, but taste so good?? The pitfalls of being a better runner than cook, I suppose. And when did it become ok to write with hashtags? Life is crazy.
- 1 package firm tofu
- 1/2 bag bagged slaw
- 1-2 cups BBQ Sauce (less sauce if you skip veggies)
- 1 cartoon sliced mushrooms
*Optional, but recommended: Buns or tortillas to wrap it up and serve with a side of sweet potato or acorn squash fries!
1. Press tofu to release extra water
2. Place in slow cooker
3. Add bottle of BBQ sauce
4. Add mushrooms
5. Add bagged slaw
6. Set to low for 6-8 hours or medium for 4 hours
I decided upon this natural sauce with no preservatives because I was trying to be low sugar and super healthy. It wasn’t bad, but let’s be honest in this recipe the sauce makes the dish…next time I’ll go for the Amy’s BBQ sauce or maybe I’ll get a little more daring and make my own! Shoot Pinterest surely has recipes for that too!
Looking for another crockpot recipe? Checkout this healthy breakfast recipe!
Are your meals UGLY, BUT GOOD? you can also find healthy fun recipes on #strangebutgood weekly link up.
I am grateful that I don’t need my food to be pretty to enjoy it, otherwise I’d likely starve.