Craving a comforting, hearty pasta dish that practically cooks itself? Look no further! This Slow Cooker Veggie Tofu Spaghetti is my go-to for busy days when I want a wholesome, delicious meal waiting for me. We’re talking a rich, creamy tomato sauce loaded with tender veggies, all slow-cooked to perfection. Tossed with multigrain spaghetti and protein-packed tofu, it’s a complete, satisfying dinner the whole family will love. Let’s get cooking!
Ingredients
• 2 14.5-ounce / 411 g cans no-salt-added diced tomatoes, undrained
• 1 10.75-ounce / 305 g can reduced-fat condensed cream of mushroom soup
• 2 cups / 244 g sliced carrots
• 1 ½ cups / 150 g sliced celery
• 1 ½ cups / 240 g chopped onions
• 4 cloves garlic, minced
• 2 teaspoons / 10 ml dried Italian seasoning, crushed
• ½ teaspoon / 2.5 ml salt
• ¼ teaspoon / 1.25 ml ground black pepper
• 8 ounces / 227 g dried multigrain spaghetti, broken
• 1 16-ounce / 454 g package extra-firm tofu, drained and cubed
• ½ cup / 57 g shredded reduced-fat cheddar cheese
Instructions
1. In a 3 ½ to 4-quart slow cooker, combine the undrained diced tomatoes and condensed cream of mushroom soup. Stir until well-mixed. Add the sliced carrots, celery, onions, minced garlic, Italian seasoning, salt, and pepper, and stir to combine everything thoroughly.
2. Cover the slow cooker and cook on the low-heat setting for 7 to 8 hours or on the high-heat setting for 3 ½ to 4 hours, until the vegetables are tender.
3. Just before the sauce is finished, cook the multigrain spaghetti according to the package directions. Drain well.
4. Gently stir the cubed tofu into the hot, drained spaghetti.
5. To serve, divide the spaghetti and tofu mixture among plates and generously spoon the hot tomato and vegetable sauce over the top. Sprinkle with shredded cheddar cheese and enjoy immediately.
Nutritional Information
• PER SERVING: 212 cal., 4 g total fat (1 g sat. fat), 5 mg chol., 464 mg sodium, 32 g carb., 5 g fiber, 13 g pro.
Pro Tips
• For a firmer, less watery texture, press your tofu for at least 30 minutes before cubing. Wrap the block in paper towels or a clean kitchen towel, place it on a plate, and set something heavy on top.
• Boost the green veggie content by stirring in a few handfuls of fresh spinach or kale during the last 30 minutes of cooking until wilted.
• To make this dish fully vegan, simply swap the condensed soup for a vegan cream of mushroom alternative and use your favorite dairy-free shredded cheddar cheese for topping.
FAQ
Q: How can I make this slow cooker spaghetti vegan
A: This recipe is easily made vegan! Simply use a can of vegan condensed cream of mushroom soup and top your finished dish with your favorite brand of dairy-free shredded cheddar cheese. All other ingredients are naturally plant-based.
Q: Can I use a different protein instead of tofu
A: Absolutely! If you’re not a fan of tofu, you can easily substitute it with a 15-ounce can of rinsed and drained chickpeas or white beans. Stir them into the sauce during the last 30 minutes of cooking to heat through. Cooked lentils or a plant-based ground ‘meat’ would also work wonderfully.
Q: What other vegetables can I add to this recipe
A: This sauce is very forgiving and perfect for adding more veggies! Feel free to include 1-2 cups of chopped mushrooms, bell peppers, or zucchini at the beginning with the other vegetables. As mentioned in the pro tips, stirring in spinach or kale during the last 30 minutes is also a fantastic way to boost the greens.
Q: How do I store and reheat leftovers
A: Store leftover sauce and the spaghetti/tofu mixture in separate airtight containers in the refrigerator for up to 4 days. This prevents the pasta from becoming mushy. To reheat, warm the sauce in a saucepan or microwave, then toss it with the spaghetti and tofu until everything is heated through.
