September 18, 2013

That Vegan Thing: Toss tofu in, yes, the Crockpot

By Jeff Peterson

Just because you're vegan, or you want to try something with no animal products in it, doesn't mean you can't use the slow cooker. We are approaching fall, and what better time to give you a recipe for your Crockpot than now.

This recipe is featured in a cookbook called, "The Vegan Slow Cooker." Instead of meat for your taco, you use tofu. It replaces the meat and takes on the flavors of whatever you are cooking.

The health benefits are numerous. Consuming tofu regularly helps lower bad cholesterol and even lowers the risk of cancer. It's also a great source of calcium and vitamin E.

By the way, for all of you who didn't know, tofu is produced by grinding soybeans to form a milklike substance, which is then compressed and left to thicken.

Texas-style tofu tacos are delicious, healthy, and they can cook and simmer while you are at work. Enjoy some Mexican food and that vegan thing.


1 package of firm tofu

1 clove minced garlic

Zest and juice of 1 lime

3 tablespoons salsa

½ teaspoon chili powder

½ teaspoon chipotle chili powder

¾ teaspoon cumin

Hot pepper to taste

Salt to taste

6 tortilla taco shells

The night before, combine the cubed tofu, minced garlic and zest and lime juice in an airtight container in the fridge. In the morning, oil the crock of your slow cooker. Add all the ingredients and cook on low for six to eight hours. Taste and adjust the seasonings. Serve in tortilla taco shells.

Jeff Peterson anchors the 5 a.m. and 5 p.m. news on WGME-TV and is a vegan.


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