The person who invented the slow cooker was a total genius. I’m good a multitasking and I love the fact that I can cook dinner and not even be home! Nothing beats having a hot home cooked dinner waiting for you after a long day at work. Since I’m not a morning person, I find that chopping the vegetables and prepping all of the ingredients the night before works best for me, so that I just have to throw everything in the slow cooker in the morning. With this recipe, I added the broccoli to the mix about half an hour before dinner time. If you know you’ll be in a hurry and won’t’ have time to add the broccoli before you eat, you can add it in the morning, but keep in mind that will not be as firm.



• 1 pound firm tofu, drained and cut into cubes*

• 2 bell peppers, chopped

•  2 carrots, chopped

• 1/2 onion, diced

• 1 cup pineapple, diced

• 1 head of broccoli, florets cut into bite-sized pieces

• 1 cup pineapple juice

• 1/4 cup rice vinegar

• 3 tablespoons agave

• 1 teaspoon tomato paste

• 1 tablespoon cornstarch

• 3 tablespoons water



1. Mix together the pineapple juice, vinegar, agave and tomato paste. Add it to the slow cooker along with the tofu, onion, pepper, carrots and pineapple.

2. Cook on low for 6 to 8 hours.

3. About half an hour before dinner time, mix the cornstarch and water together and add to the slow cooker. Add the broccoli and mix well. Turn the heat up to high.

4. Serve over brown rice. 


* You can use either regular firm tofu, fried tofu or seasoned baked tofu. I used fried tofu this time, but I’ve also made this dish with baked tofu and it’s really yummy!


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