Vegetarian Mexican Slow Cooker Soup with Tofu and Black Beans
A slow-cooked, protein-rich vegetarian soup featuring silken tofu, black beans, corn, and classic Mexican spices. This mexican-inspired slow cooker (vegetarian, high protein) ready in about 375 minutes pairs (15 oz), drained and rinsed black beans, (14 oz) diced tomatoes, sweet corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz block, drained and cubed extra-firm tofu
- 1 can (15 oz), drained and rinsed black beans
- 1 can (14 oz) diced tomatoes
- 1 cup sweet corn kernels
- 1 medium, diced red bell pepper
- 1 medium, diced yellow onion
- 4 cups vegetable broth
- 3 cloves minced garlic
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- 2 tbsp fresh lime juice
- 1 cup crushed, for garnish tortilla chips
- 1/4 cup chopped, for garnish fresh cilantro
Instructions
- Step 1: Place 1 medium diced yellow onion, 3 cloves minced garlic, 1 diced medium red bell pepper, 1 cup sweet corn kernels, 1 can (15 oz) drained and rinsed black beans, 1 can (14 oz) diced tomatoes, 4 cups vegetable broth, 1 tbsp ground cumin, 1 tbsp chili powder, 1 tsp smoked paprika, and 1 tsp salt into a slow cooker.
- Step 2: Gently fold in 14 oz extra-firm tofu cubed after draining to avoid breaking it apart. Cover and cook on low for 6 hours.
- Step 3: After cooking, stir in 2 tbsp fresh lime juice to brighten the flavors.
- Step 4: Serve in bowls topped with crushed 1 cup tortilla chips and 1/4 cup chopped fresh cilantro for crunch and freshness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Mexican Slow Cooker Soup with Tofu and Black Beans take to make?
Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetarian Mexican Slow Cooker Soup with Tofu and Black Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14 oz) diced tomatoes from drying out.
Can I substitute ingredients in Vegetarian Mexican Slow Cooker Soup with Tofu and Black Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetarian Mexican Slow Cooker Soup with Tofu and Black Beans for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetarian Mexican Slow Cooker Soup with Tofu and Black Beans vegetarian?
Yes — this recipe is tagged vegetarian, high protein, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
