Asian Inspired Tofu in a Slow Cooker (Vegan & Low Salt!) HD

Today we feature an Asian Inspired Tofu in a Slow Cooker that is vegan and low salt! INGREDIENTS: 20 oz. can crushed pineapples in juice 3-4 hot peppers, jalapeños or chili peppers 3" fresh ginger, peeled and minced 1 1/2 tablespoons lime juice 3 tablespoons coconut aminos 1 1/2 tablespoons cider vinegar 12-14 cloves garlic, minced 8 tablespoons tomato paste 3/4 cup pitted dates 1/2 cup water 2 large onions, diced 3 14 oz. packages extra firm tofu; frozen, thawed, pressed, cut into 1/2" cubes no salt seasonings to taste olive oil DIRECTIONS: 1.) Sauté onions and garlic in a pan with some olive oil over medium-high heat and set aside. 2.) Blend the rest of the ingredients except for the tofu in a blender: pitted dates, ginger, jalapeños, tomato paste, crushed pineapples, coconut aminos, apple cider vinegar, lime juice, water, onion/garlic mixture, and no salt seasonings to taste, cover and blend until smooth, set aside. 3.) Add tofu in a crock pot, even it out, pour blended sauce on top of the tofu, stir gently, cover and cook on low for up to 8 hours, checking around 5 hours. 4.) Serve on a plate warm with rice or cold on a salad. EAT and ENJOY!!!!!