Ingredients

1 lb. container pre-diced extra firm tofu (drained)

1 lb. pre-sliced cremini (baby portobello) mushrooms

1 jar (24 oz) Jesben® Italian Tomato, Peppers & Herbs

Prepared brown rice

Instructions

1. Add drained tofu and mushrooms to slow cooker. Pour entire jar of Jesben® Slow Cooker Sauce on top of tofu and mushrooms. 
2. Cover and cook on low for 8 hours or high for 4 hours.
3. Serve over brown rice, if desired.

Makes 10 servings.