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Slow Cooker Veggie Tofu Spaghetti – vegetarian recipe
Stav Kogan

Slow Cooker Veggie Tofu Spaghetti

A comforting, hearty pasta dish that practically cooks itself. This Slow Cooker Veggie Tofu Spaghetti features a rich, creamy tomato sauce loaded with tender veggies, all slow-cooked to perfection and tossed with multigrain spaghetti and protein-packed tofu.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 212 serving
Calories: 212
Ingredients Method Nutrition

Ingredients
  

  • 2 14.5-ounce / 411 g (14.5 oz) cans no-salt-added diced tomatoes, undrained
  • 1 10.75-ounce / 305 g (10.8 oz) can reduced-fat condensed cream of mushroom soup
  • 2 cups (244 g / 8.6 oz) sliced carrots
  • 1 ½ cups / 150 g (5.3 oz) sliced celery
  • 1 ½ cups / 240 g (8.5 oz) chopped onions
  • 4 cloves garlic, minced
  • 2 teaspoons (10 ml / 0.3 fl oz) dried Italian seasoning, crushed
  • ½ teaspoon (2.5 ml / 0.1 fl oz) salt
  • ¼ teaspoon (1.25 ml / 0 fl oz) ground black pepper
  • 8 ounces (227 g / 8 oz) dried multigrain spaghetti, broken
  • 1 16-ounce / 454 g (16 oz) package extra-firm tofu, drained and cubed
  • ½ cup (57 g / 2.01 oz) shredded reduced-fat cheddar cheese
  • 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.

Method
 

  1. In a 3 ½ to 4-quart slow cooker, combine the undrained diced tomatoes and condensed cream of mushroom soup.
  2. Stir until well-mixed.
  3. Add the sliced carrots, celery, onions, minced garlic, Italian seasoning, salt, and pepper, and stir to combine everything thoroughly.
  4. 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.
  5. Just before the sauce is finished, cook the multigrain spaghetti according to the package directions.
  6. Drain well.
  7. Gently stir the cubed tofu into the hot, drained spaghetti.
  8. To serve, divide the spaghetti and tofu mixture among plates and generously spoon the hot tomato and vegetable sauce over the top.
  9. Sprinkle with shredded cheddar cheese and enjoy immediately.

Nutrition

Calories: 212kcalCarbohydrates: 32gProtein: 13gFat: 4g

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