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Is it possible to substitute tofu for chicken in slow cooker recipes?

I see many slow cooker chicken recipes and the flavor in them sounds good, but is it possible to substitute tofu? Has anyone tried this? I am sure the cooking time would have to be reduced.

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6 Responses to “Is it possible to substitute tofu for chicken in slow cooker recipes?”

  1. C J said :

    I can’t imagine that that would work out well – even starting w/ extra firm tofu, by leaving it in the amount of liquid called for in those types of recipes for that amount of time, you’re going to be left w/ mush. I’m all about tofu, but I think this is one of those cases where it’s just poorly suited. You might have better luck w/ TVP.

    Can you post the recipe? That may give us a better idea.

  2. pink9364 said :

    buy veggie chicken… that should work

  3. happygirl99 said :

    It should be fine. Just make sure to use extra firm tofu and maybe put it in the cooker near the end of cooking. It will still take on the flavours and will be less likely to fall apart. I don’t think it would fall apart anyway, I’ve used it in many recipes

  4. La Vie Boheme said :

    I would just add the tofu at the end. I personally would saute it first and than add it.

  5. marco Paul said :


    * 3 eggs, beaten
    * 1/2 cup water
    * 2 1/2 cups all-purpose flour
    * 2 teaspoons salt
    * 1/4 cup butter
    * 1 1/2 pounds bone-in chicken pieces, with skin
    * 1 medium onion, chopped
    * 1 1/2 cups water
    * 1 tablespoon paprika
    * 1/2 teaspoon salt
    * 1 teaspoon ground black pepper
    * 2 tablespoons all-purpose flour
    * 1 cup sour cream


    1. Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
    2. In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
    3. Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
    4. To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

  6. Nesrine Shafik said :


    * 2 teaspoons garlic powder, or to taste
    * 1 teaspoon ground black pepper
    * 1 teaspoon salt
    * 1 teaspoon paprika
    * 1/2 cup seasoned bread crumbs
    * 1 cup all-purpose flour
    * 1/2 cup milk
    * 1 egg
    * 4 skinless, boneless chicken breast halves – pounded thin
    * 1 cup oil for frying, or as needed


    1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
    2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
    3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.


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