Crock Pot Tofu And Veggie Stew - cooking recipe

Ingredients

1 lb extra firm tofu, cubed in bite-sized pieces
2 cups broccoli florets
2 cups cauliflower florets
2 white potatoes, scrubbed, peeled if you like, and diced
1 medium onion, diced
2 carrots, sliced
1 cup frozen corn
1 cup frozen peas
1 cup vegetable stock
1 teaspoon salt
2 teaspoons dried thyme
2 teaspoons dried sage
2 teaspoons dried parsley
1 bay leaf

Preparation

Combine all ingredients in crock pot and cook on low for 6-8 hours.
Serve warm with rice, pasta, or biscuits.