I just made another batch of smoked tofu and was itching for a recipe to use it. I saw this recipe for sweet and sour seitan on Learning Vegan’s blog. Yum! I’m on a restricted diet for the next couple of months, so no seitan or brown sugar for me. But Learning Vegan inspired me to make my own version.
This is just my interpretation, feel free to play with it and make it your own. If you don’t have canned pineapple you can use fresh or frozen. You’ll just need about 1 cup of juice to substitute for the pineapple juice. Apple juice would be my first choice, though I think OJ would work just as well. After all you’re using it to sweeten the mix.
- 1 batch smoked tofu, pressed and cubed
- 2 cups sliced carrot, sliced
- 1 onion, cut in half and sliced thinly
- 2 Tb soy sauce, low sodium (*gluten-free soy must be used to make this dish gluten-free)
- 2 - 3 tsp fresh ginger, minced or grated
- 1 20-oz can pineapple in juice
- 3 Tb cornstarch
- 3 Tb cold water
- 2 cups bell pepper, sliced thinly
- 2 cups broccoli (or other veggie you would like)
- Open the pineapple can and drain the juice into a small bowl.
- Add soy sauce and ginger to the juice to make the sauce.
- Store sauce and pineapple chunks in the fridge for the morning.
- Cut the tofu, onions, peppers, carrots, and broccoli.
- Add the sauce, carrots, and tofu cook on low for 6-8 hours.
- Turn slow cooker to high and add peppers, broccoli, and pineapple.
- Make a thickener by mixing the corn starch and water in a small cup and then add it to the slow cooker.
- It's ready when the sauce has thickened and the broccoli is done.