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SLOW COOKER VEGAN MAPLE MUSTARD “CHICK’N” by @vegantraveleats

Serves 4-6

INGREDIENTS

2 16oz blocks super firm tofu, or extra firm pressed for at least an hour
½ cup cornstarch
1 tbs garlic powder
1 tsp salt
½ cup + 2 tbs Dijon mustard
½ cup maple syrup
¼ cup + 2 tbs reduced sodium soy sauce
4 tbs vegan butter
1 tbs lime juice
cooking oil

DIRECTIONS

Stir together cornstarch, garlic powder and salt in a large bowl big enough to toss the tofu in.
Pat your tofu dry with clean kitchen towels or paper towels, then cut into cubes (about ½ inch-1 inch cubes) each tofu block should yield about 24-25 cubes.
Toss the tofu in the cornstarch mixture and set aside
Heat a large skillet over medium high heat, add 2 tbs oil and sear half of the tofu for 5 minutes, turning it a few times during the cooking process so it gets seared on all sides. Set tofu aside on a large plate and repeat the searing process with the rest of the tofu.
In the ceramic insert of your Crock-Pot 7 QT Easy Clean Slow Cooker, combine the mustard, soy sauce, butter, maple syrup, and lime juice. Then add tofu in, tossing to combine. Push the tofu down into the sauce as much as possible, there will be some pieces sticking out and that’s ok.
Cook on high for 1 hour, then serve!
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