Slow cooker vegetable, wild rice, and tofu soup
- Fry onion and garlic in a skillet until translucent.
- Add sweet pepper and carrots, and fry for about 2 minutes.
- Transfer fried vegetables to slow cooker.
- Add tomatoes, rice, bouillon, spices, salt, and pepper.
- Cook at low for 8 hours.
- Add kale and tofu, and continue cooking for 30 minutes at high. Serve.