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!