30-Minute Slow-Cooker Tofu & Sweet Potato Coconut Stew (Gluten-Free)
This vibrant, plant-based stew features tender tofu, creamy sweet potato, and baby spinach simmered in a fragrant coconut-lime broth. It's a quick and comforting gluten-free meal that comes together effortlessly in your slow-cooker.
- 14 oz extra-firm tofu, pressed and cubed
- 2 cups sweet potato, peeled and diced
- 3 cups baby spinach
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth (gluten-free)
- 1 cup red bell pepper, diced
- 1 medium shallot, minced
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tsp lime zest
- 2 tbsp lime juice
- 0.5 tsp ground turmeric
- 0.5 tsp ground coriander
- 1 tsp sea salt
- 0.25 tsp black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
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Instructions
In the slow-cooker, combine coconut milk, vegetable broth, sweet potato, red bell pepper, shallot, ginger, garlic, turmeric, coriander, salt, and pepper. Stir well.
⏱️ 1 minuteAdd the cubed tofu and stir gently to coat. Cover and cook on HIGH for 20 minutes or until sweet potato is fork-tender.
⏱️ 20 minutes 🌡️ HIGH (slow-cooker)Stir in the baby spinach, lime zest, and lime juice. Cover and cook for an additional 3 minutes until spinach is wilted.
⏱️ 3 minutesTaste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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