Another super simple stew recipe lifted from the wonderful book "The Vegan Slow Cooker" by Kathy Hester. The original recipe calls for the use of saffron, which I skipped due to its cost and it really is only there for show rather than taste. But if you are flushed with cash, use it! You can even find it in the supermarket, next to all the other herbs and spices.
What you will need:
2 tbsp olive oil
1 medium onion, cut in half and sliced (optional)
3 cloves garlic, minced (optional)
small fennel bulb, chopped
3 stalks celery, chopped
2 carrots, cut into half moons
3 medium potatoes, cut into chunks
1 pack extra firm tofu, cubed or roughly chopped into chunks
1 can diced tomatoes or 3 cups chopped fresh
1 and a half cups water
2 bay leaves
salt to taste
juice of half lime
This part can be done the night before: Heat oil in a pan over medium heat and saute onion, if using, for 3-5 minutes. Add garlic, if using, and saute for 3 more minutes. Store this in the fridge over night, along with cut up tofu, fennel, carrots, celery and potatoes. make sure you use an airtight container.
In the morning: combine all ingredients in the slow cooker and cook on low for 6-8 hours. Serve.