Coconut Curried Tofu and Spinach

Ingredients

• Nonstick cooking spray
• 2 tablespoons cornstarch(gluten free)
• 1 cup low-sodium vegetable broth
• 1/4 cup natural peanut butter
• 1 teaspoon red curry paste
• 2 tablespoons agave nectar
• 2 tablespoons reduced-sodium soy sauce(gluten free)
• 2 tablespoons minced ginger
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 14 ounce package firm tofu, cut into 1-inch cubes
• 6 ounces shiitake mushrooms, sliced
• 1 cup light coconut milk
• 1 tablespoon freshly squeezed lime juice
• 6 cups baby spinach
• 3/4 cup instant brown rice
• 4 lime wedges (optional)

Directions

1. Coat the inside of the slow cooker with cooking spray. Combine cornstarch and broth in cooker until cornstarch is dissolved; stir in peanut butter, curry paste, agave nectar, soy sauce, ginger and garlic. Add bell pepper, tofu and mushrooms and toss gently. Cook on low 4 hours.
2. Stir in coconut milk, lime juice and spinach, turn slow cooker to high; cook 15 minutes more.
3. Cook rice according to package directions, omitting fat and salt. Serve curry over rice. Garnish with lime wedges if desired.