Tofu and chickpea slow cooker stew

Tofu is an excellent source of vegan protein and often tastes very bland but in this comforting stew, its uplifted with lots of flavour.  Not only this, Tofu, is an excellent source of phytoestrogens, helping to relieve menopausal symptoms.  

Serves 2-3

Ingredients:

• 1 small, sweet potato, peeled and roughly chopped into cubes

• 1 small onion, cut into quarters or diced

• 1 red pepper, sliced and seeds/core removed

• 200ml coconut milk (1/2 can)

• 200g chickpeas (1/2 can)

• 1 knob of ginger, minced

• 2 garlic cloves, minced

• 1 tbsp smoked paprika

• 1 tsp ground turmeric

• ½ tsp cumin

• ¼ tsp dried red chilies

• 1 tbsp Tamari sauce

• 1 tbsp lime juice

• Pinch of sea salt

• 280g Tofu, cut into cubes

• 8 mushrooms

• 1 cup fresh spinach

Instructions:

1. Set your slow cooker to the temperature you wish (I normally cook on high for 4 hours but appliances do vary).

2. Add all the ingredients to the slow cooker (apart from the Tofu, mushrooms and spinach), mix well and allow to cook until the potatoes are tender.

3. The Tofu and mushrooms can be added around 30-60 minutes before the end of cooking to warm through.

4. Add the spinach before serving by stirring into the stew.

5. Serve with fresh coriander.