Craving tender, flavorful vegan barbecue that doesn’t require a grill or heating up your kitchen? If you have a slow cooker, you are good to go! I love how slow cookers are so easy to use and pack in flavor because the process allows the moisture to retain. People often associate the slow cooker with winter and stews or soups but it is actually perfect for the warmer months because cooking with it will not add more heat into your home. This recipe is smoky, juicy and that perfect dish for when you’re craving BBQ without animal parts. I highly recommend using super-firm tofu for this; if you can’t get that, firm pressed tofu is the next best option.
2 tablespoons extra virgin olive oil 1 yellow onion, diced 2 red bell peppers, seeded and chopped 4 - 5 carrots, peeled and sliced 2 tablespoons minced garlic 1 jalapeno, seeded and minced (optional) 8-ounces mushrooms, sliced 2 tablespoons tamari or soy sauce 1 tablespoon dry BBQ seasoning (like this), optional 1 tablespoon dried basil 2 teaspoons cumin powder 1 teaspoon fennel seed 1 teaspoon smoked paprika 14-ounces super firm tofu, cut into rectangles or squares 2 cups frozen corn kernels 10 - 12-ounces vegan BBQ sauce of preference ¼ teaspoon Liquid Smoke (optional) 2 tablespoons nutritional yeast Salt and pepper to taste Put olive oil in a large slow cooker and brush to coat. Add the veggies and seasonings up to the paprika. Cook on high for two hours, stirring every 30 minutes or so.
Add the tofu and rest of the ingredients. Cook on low for four hours.
Serve as you like. We had it with rice, guacamole and hot sauce.