8 oz sliced baby bella mushrooms

1 Red pepper – chopped

1 Green pepper – chopped

1 Yellow onion – chopped

2 Garlic cloves – chopped

2 TBLS Curry powder or Curry Paste

1 Tbls Brown sugar

1 15 oz can Chickpeas

1 14.5 Diced Fire roasted tomatoes

12 oz original V8 juice

1 14 oz Extra firm Tofu – drained, diced and baked(see below)

2 Cups Spinach

1 Cup Coconut Milk

 

In crockpot add peppers, onion, garlic, curry, brown sugar, chickpeas, tomatoes and V8. Cook on low for 6-8 hours. 

Meanwhile, open tofu package and drain.  Wrap whole tofu in clean cloth and place something like a plate on top to help weight it down to absorb the liquid.  Let sit for a couple hours.  Then dice and bake with 1 – 2 Tbls olive oil in the oven heated at 375 degrees until light golden brown.

20-30 minutes before serving add baked tofu, spinach and coconut milk.

Serve with vegan Naan or flatbread. 

(Please note: all photos and content belong to Quite Simply Vegan)