Slow Cooker Peanut Tofu & Broccoli

sixvegansisters.com

Suzanne Riome

Enjoying a primarily plant-based lifestyle

1 (14 oz) block extra firm tofu drained and pressed

1 tsp olive oil optional, for sautéing (see step one)

1 head (about 5 cups chopped) broccoli

½ cup coconut milk full fat preferred

¼ cup peanut butter can use crunchy or creamy

3 tbsp soy sauce low sodium, if preferred

1 tsp chili garlic sauce

1 tbsp rice vinegar

1 tsp agave or maple syrup

1 tsp cornstarch

3 tbsp water

green onion for topping

sesame seeds for topping

Directions at sixvegansisters.com

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