Ingredients
Scale
- 1½ pounds extra-firm tofu, pressed and cut into slabs or large cubes (680 g)
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- 1 cup full-fat coconut cream, 240 ml
- ⅓ cup low-sodium vegetable broth, 80 ml
- ¾ cup finely grated vegan Parmesan-style cheese, 75 g
- ½ cup chopped sun-dried tomatoes, patted dry if oil-packed, 55 g
- 2 cups fresh spinach, packed
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes, optional
Instructions
- Heat the olive oil in a medium saucepan over medium heat and cook the minced garlic for about 1 minute, just until fragrant.
- Add the coconut cream and vegetable broth. Bring to a gentle simmer and cook for about 10 minutes to slightly thicken.
- Stir in the grated vegan Parmesan-style cheese until the sauce is smooth and creamy.
- Place the pressed tofu in the Crockpot and season with Italian seasoning, salt, and black pepper (add crushed red pepper flakes if using).
- Add the chopped sun-dried tomatoes to the Crockpot and pour the hot cream sauce over the tofu.
- Cover and cook on High for 3–4 hours or on Low for 6–8 hours.
- Using a spoon, lift the tofu out briefly and stir the spinach into the sauce until wilted.
- Return the tofu to the Crockpot and spoon the creamy sauce over the top to serve.
- Serve with cauliflower rice, zucchini noodles, or steamed vegetables.
Notes
Pat oil-packed sun-dried tomatoes dry before adding them. Finely grated vegan Parmesan-style cheese melts more smoothly into the sauce. Full-fat coconut cream can replace heavy cream for a dairy-free sauce. Cauliflower rice keeps the complete meal keto-friendly. Add vegan cream cheese at the end if you prefer a thicker sauce. Crushed red pepper flakes add heat without adding significant carbohydrates.
- Prep Time: 5
- Cook Time: 180
- Category: Dinner
- Cuisine: Italian-Inspired