Slow cooker tofu mushroom soup is an easy recipe that can be served year-round. This vegan soup uses simple ingredients but has lots of flavor. Instructions to make this tofu recipe in the Instant Pot are also included.
What Is Tofu?
Tofu is processed soybean curd. It’s vegan, vegetarian, gluten-free, high protein, low-calorie and zero cholesterol. Tofu is usually sold in solid blocks in various degrees of firmness and has a spongy texture. This tofu mushroom soup calls for firm tofu.
Ingredients For Tofu Mushroom Soup
- Tofu
- Mushroom
- Green Onions
- Rice Vinegar
- Sesame Oil
- Garlic & Seasonings: ground ginger, salt, pepper, red pepper flakes
- Vegetable Broth & Water
How To Make Tofu Mushroom Soup In The Crock-Pot
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Turn on the pressure cooker and select sauté. Once hot add the sesame oil and mushrooms to the pot. Cook 3-5 minutes or until the mushrooms are soft. Turn off the Instant Pot.
- Stir in remaining ingredients.
- Close and seal vent. Select high pressure and set time for 20 minutes. When cooking time is complete, manually quick-release the pressure.
Adding Noodles
Noodles can easily be added to this slow mushroom soup recipe. Add up to 6 ounces of uncooked noodles like ramen, rice noodles, or pasta noodles the last 30 minutes of cooking time.
Storing Leftovers
Store leftover slow cooker tofu mushroom soup an air-tight container in the refrigerator for up to 4 days. To freeze leftover soup, let the soup cool completely. Once cooled, add the soup to an air tight container, freezer-friendly plastic bag, or souper cubes. Store the soup in your freezer for up to 2 months. To reheat frozen tofu mushroom soup you have two options. You can either thaw the soup overnight in the refrigerator OR add the soup directly to the slow cooker or Instant Pot & thaw on the warm setting!
FAQs & Tips
- It will look like a lot of mushrooms when the soup start cooking. Don’t worry. The mushrooms will reduce in size and won’t be nearly as full at the end of cooking as it is when you start.
- A modified version of this recipe in my cookbook, The Low-Sodium Slow Cooker Cookbook.
- I used a small 3.5-quart slow cooker but you can double this recipe and use a 6-quart slow cooker or Instant Pot to feed a larger crowd.
Vegan Recipes
Potato Leek Soup
Chickpea Potato Curry
Roasted Tomato Soup
Pumpkin Bisque
Coconut Chickpea Curry
PrintSlow Cooker Tofu Mushroom Soup
Slow cooker tofu mushroom soup is an easy, vegan recipe that can be served year-round. This soup uses simple ingredients but has lots of flavor. Instructions to make this soup in the Instant Pot are also included.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 10 minutes 3 hours
- Yield: 4 servings 1x
Ingredients
- 8 ounces firm tofu, cut into cubes
- 8 ounces white button mushrooms, sliced
- 3 green onions, sliced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 2 cups water
- 2 tablespoons low-sodium soy sauce, tamari, or coconut aminos
- 2 tablespoons rice vinegar
- 1 1/2 teaspoons ground ginger
- 1 teaspoon sesame oil
- 1 teaspoon salt (or more)
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Turn on the pressure cooker and select sauté. Once hot add the sesame oil and mushrooms to the pot. Cook 3-5 minutes or until the mushrooms are soft. Turn off the Instant Pot.
- Stir in remaining ingredients.
- Close and seal vent. Select high pressure and set time for 20 minutes. When cooking time is complete, manually quick-release the pressure.
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