Slow-Cooker Vegetable & Tofu Thai Stew Recipe
Recipe By EatingWell
Cauliflower and tofu are ideal ingredients for this soup. The cauliflower soaks up the cooking liquid, and the tofu keeps the dish light, allowing the bold flavors in the liquid--predominantly the curry paste and lemongrass--to take center stage in this slow-cooker tofu stew.
5
23 Rating -
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4hr 35minstotal
4hr 35m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Slow-Cooker Vegetable & Tofu Thai Stew Recipe
- 1/5 can Light coconut milk
- 1/5 cup Water
- 0.60 tablespoon Red Curry Paste
- 0.60 Garlic Cloves, Finely Chopped
- 0.40 teaspoon Finely chopped lemongrass
- 2 ounce Small cauliflower florets
- 1/20 inch 3 small carrots, peeled and cut diagonally into thick slices
- 1/10 inch 1 medium red onion, cut into wedges and separated
- 1/10 inch 1 medium zucchini, halved lengthwise and cut into thick slices
- 1/5 Package package extra firm tofu, drained
- 1/5 tablespoon Canola oil
- 1/5 tablespoon Light brown sugar
- 1/20 teaspoon Kosher salt
- 1/20 cup Fresh cilantro leaves
Nutrition
value
value
55
calories per serving
3 g Fat2 g Protein4 g Carbs3 g FiberOther
Current Totals
- Fat3g
- Protein2g
- Carbs4g
- Fiber3g
MacroNutrients
- Carbs4g
- Protein2g
- Fiber3g
Fats
- Fat3g
Vitamins & Minerals
- Calcium38mg
- Iron1mg
- Vitamin A316mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B934mcg
- Vitamin B12< 1mcg
- Vitamin C29mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium27mg
- Manganese1mg
- Phosphorus38mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell