Summer is the perfect time to pull your Crock-Pot out! It’s a great way to make dinner in the morning, and it’s mostly hands off until you’re ready to eat. Cheryl asked me to make a vegan version of honey chicken for her, and this Vegan Slow Cooker No-Honey Tofu was born!
I used tofu in place of the chicken, but you could use a meat substitute like Gardein or Beyond Meat in place of the tofu. If you’re allergic to soy, you could make this with hemp tofu, cooked chickpeas, or even cauliflower florets.
I used agave nectar to give it sweetness, but you could use bee-free Honee, maple syrup, or your favorite sweetener to taste.
I made this recipe work for two meals that served two people. The first time I used half the tofu, served it over brown rice, and made a quick stir-fry of green beans with black bean sauce.
I made lettuce wraps with the leftover tofu mixture. I got the most beautiful bibb lettuce in my CSA box and all I did was spiralize some cucumber and yellow squash to make it pretty and add some extra veggies. I grated a carrot because it was too tiny to spiralize! You could even drizzle the top with a little hoisin sauce or Sriracha. Imagine – leftovers that your family actually asks for!
Vegan Slow Cooker No-Honey Tofu
This recipe uses a 1½ to 2 quart slow cooker. You can double or triple to use a larger slow cooker or cook in a 2 quart Pyrex dish inside your larger slow cooker.
- 1/2 cup water
- 1/4 cup soy sauce, use a gluten-free version to make gluten-free
- 3 tablespoons nutritional yeast
- 3 tablespoons agave nectar or maple syrup
- 1 tablespoon minced ginger
- 1/2 tablespoon rice vinegar
- 1 teaspoon minced garlic
Slow Cooker Ingredients:
- 1/4 cup sliced onions
- 1 cup carrot coins
- 1 package, 14 ounces firm or extra firm tofu, cut into cubes (cheat by buying an 8 ounce package of pre-cut extra firm cubes)
minutes before serving
- 1 heaping teaspoon organic corn starch, optional (make the sauce thicken)
- cooked brown rice, quinoa or other grain
- or lettuce leaves to make wraps
- Mix all the sauce ingredients together and set aside.
- Layer the onion and carrots on the bottom of the slow cooker, then top with the tofu. Pour the sauce evenly over the tofu. Cook on low 7 to 9 hours.
- If you want to make the sauce thick like the one at your favorite restaurant, mix the cornstarch with about 1 or 2 tablespoons of water to dissolve, then add to the slow cooker and mix well. Turn to high and cook 15 more minutes. The sauce will thicken.
- Serve over your favorite cooked grain or in lettuce to make lettuce wraps.
Amount Per Serving Calories 249Saturated Fat 1gSodium 916mgCarbohydrates 25gFiber 7gSugar 14gProtein 23g
oooh, I love this already! I do love a sweet and savory combination – saving to try this week!
Brian Jones says
Love the flavours you have going on here, I have to confess I am not the greatest of cheerleaders for tofu. I used to cook with it a little when I lived in the UK but it used to be almost none existent out here in Hungary. But it has slowly start to appear and I am currently working on a tofu hot and sour soup mimicking one I had in a great Chinese restaurant in Budapest. It is not quite there yet, but little steps and all that.
Love how you added maple syrup to this, sounds amazing!
Azlin Bloor says
I am loving the flavours in this, we eat tofu quite a lot, despite not being vegans or vegetarians, I just love it. Looking forward to trying this out!
What an intriguing recipe! I’ve never heard of anything like this before. I have to try it soon as it sounds fantastic!
I can’t speak 4 the blogger but… As a reader of reviews, I find comments helpful from those who simply make the recipe and note any tweaks or what they liked. Why would people put ratings IN before they tried this?! GRRR can some one please comment and rate after u try it? Thank u.
Agreed! Please let me know how it tastes 🙂
I try to be supportive and positive of food bloggers, but this meal turned out nothing like what the picture looks like. I followed the instructions and it just did not work out. I even really enjoy tofu, but this meal was simply not appetizing. Would not recommend trying in a slow cooker, would turn out much better in a wok.
Kathy Hester says
I’m sorry you weren’t fond of this. I did cook mine in the slow cooker and it’s not bright and colorful which is why I dressed it up with garnishes in the photos.
I’m sure it would work great as a stir fry, but I created this recipe for people who want to come home to a ready to eat meal. Many things aren’t beautiful when they come out of the slow cooker, but I find the taste and convince worth it.
But did it taste good?
Anna Wright says
Like you said, I’m allergic of soy. Is that tofu gives fine taste as soy while used with chicken?