Tofu slow-cooker potato and vegetable pot — vegetable stock cube (make up to 250ml with water)

Method

1. Dissolve the measured vegetable stock cube in250 ml boiling water. Use this prepared stock in place of any additional cooking water specified below; simmer until the required sauce consistency is reached.
2. Prepare four portions so the slow cooker meets its safe minimum fill. Cut potatoes and vegetables into even small pieces. Put them in the cooker with all measured tomato ingredients/cooking sauce and400 ml water; follow cooker fill guidance.
3. For raw beef, turkey or other mince, brown it thoroughly in the measured oil first, breaking up lumps. For chicken or pork, brown the pieces if desired. Use clean utensils after raw meat. Add meat to the cooker; keep fish, prawns, tofu and all cold dairy dressings out for now.
4. Cook onLOW for6–8 hours orHIGH for3–4 hours, until meat is safely cooked and vegetables tender. Check75°C for30 seconds at the centre of meat; cook longer if needed. Keep the lid on. A small domestic cooker or large batch may need longer.
5. If using salmon, add small pieces only for the final20–30 minutes, until opaque and flaking; add prawns for the final10–15 minutes until pink/opaque. Add tofu for the final30 minutes and heat through. Do not slow-cook delicate fish for the full6 hours.
6. Switch off. Stir in any yoghurt/cream cheese away from the heat; serve cold mayonnaise dressings separately. Divide into four equal portions; cool leftovers promptly in shallow containers and follow the storage instructions.