Tried-and-True Slow Cooker Tofu and Broccoli: Easy Vegan Crockpot Dinner Recipe
This slow cooker tofu and broccoli recipe is as no-nonsense as it gets. No wok, no standing at the stove, just real, flavorful cooking while you get on with your day. Unlike the usual heavy, slow-cooker meals, this slow-cooker tofu and vegetables is light, colorful, and full of fresh flavor.
With just a little planning, you can serve up an easy tofu broccoli bowl that looks restaurant-worthy and keeps plant-based eating stress-free and satisfying.
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I keep coming back to this dish because it’s the opposite of fussy. You get a rich, savory flavor without having to hover over a hot stove. The tofu soaks up every bit of that garlic-soy sauce, while the broccoli and peppers keep their color and texture thanks to a smart timing trick.
This is the kind of vegan dinner recipe that makes meal prep feel easy. Cook once, eat well all week. It’s satisfying enough for the biggest appetites, but still light, balanced, and firmly plant-based.
Pro Tip: Want to avoid mushy vegetables? Add the broccoli, bell pepper, and carrot later in the cooking time. That’s the make-or-break detail here. Let the tofu soak up the sauce first, then finish with the veggies so they stay bright, tender, and just crisp enough to look great in the bowl.
Serving Ideas and Variations
Serve this over fluffy jasmine rice, brown rice, or rice noodles for a proper bowl of tofu and broccoli. Add lime wedges, sesame seeds, or green onions for a little extra flair.
Want to mix it up?
- Add snap peas or baby corn in the last hour for crunch.
- Use chili garlic sauce instead of sriracha for a taste profile.
- Swap in tofu puffs for a chewier texture.
- Portion it out for easy meal prep lunches. Just reheat with a splash of broth.
Tried this Slow Cooker Tofu and Broccoli? Let me know how you served it- with rice, noodles, or just on its own. I’d love to hear how you made it your own. Please don’t forget to rate the recipe and leave a comment.
Equipment
Ingredients
- 1 block firm tofu (14 oz) pressed and cubed
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 carrot thinly sliced
- ½ cup low-sodium soy sauce
- ½ cup vegetable broth
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons ginger grated
- 2 cloves garlic minced
- 1-2 teaspoons sriracha to taste
- 2 tablespoons cornstarch for slurry
- 2 tablespoons cold water for slurry
Instructions
- In a bowl, whisk together soy sauce, vegetable broth, maple syrup, rice vinegar, sesame oil, ginger, garlic, and sriracha.
- Add the cubed, pressed tofu to the slow cooker. Pour the sauce over the tofu and stir gently to coat. Cover and cook on low for 2 hours or high for 1 hour.
- Add the broccoli, bell pepper, and carrot to the slow cooker. Stir gently to coat in the sauce. Cover and cook for an additional 1 hour on low or 30 minutes on high, until the vegetables are tender but not mushy.
- About 30 minutes before serving, whisk the cornstarch with cold water to make a slurry. Stir it into the slow cooker. Cover and cook on high until the sauce thickens.
- Spoon over rice. Garnish with sesame seeds, green onions, and lime wedges.
Notes
- Press the tofu for at least 20 minutes to remove excess water before cubing. This helps it hold its shape during slow cooking.
- Adjust sriracha to taste. For mild heat, start with 1 teaspoon.
- Always mix cornstarch with cold water to avoid lumps. Add only in the last 30 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. I recommend not freezing this dish as it tends to change the texture of the tofu.
Nutrition
More Crockpot Recipes
- This crockpot pumpkin cottage cheese soup is creamy, gently spiced, and easy to make. It’s a warm, comforting bowl that comes together with almost no effort.
- If sticky, saucy chicken is your thing, don’t miss this one. These crockpot honey garlic chicken thighs are sweet, savory, and slow-cooked until perfectly tender. It’s one of those no-effort dinners that still feels like a win.
- This crockpot tomato cottage cheese soup is cozy, creamy, and slow-cooked to perfection. It’s the kind of easy comfort food that pairs perfectly with grilled cheese or crusty bread. A perfect addition to your weeknight dinner rotation.
- Crockpot vegan tofu tikka masala is a hands-off dinner that lets the slow cooker do the work. The tofu soaks up the rich, gently spiced sauce as it cooks, turning into a comforting, well-rounded meal with very little effort. It is dependable, cozy, and exactly the kind of recipe you reach for on busy days. Serve it with rice or naan and dinner is sorted.
