Crockpot Tofu Red Curry

BY : PUBLISHED : August 15th, 2018 UPDATED: August 5th, 2022

This simple curry from my book The Super Easy Vegan Slow Cooker Cookbook is comforting and gently spiced. The sweet, mild flavors of this dish with its creamy coconut milk sauce make it a great “beginner’s curry.” If you’re not sure you love curry, give this one a try.

Jump to Recipe      

Ingredient Variation: Using baby carrots cuts down on prep time, but if you don’t have them, just use peeled, chopped regular carrots.

Cookware used for this recipe — all under $20 (affiliate):

A silver bowl filled with crockpot tofu red curry.

Red Tofu Curry pic 1

Crockpot Tofu Red Curry

Toni Okamoto
 The sweet, mild flavors of this dish with its creamy coconut milk sauce make it a great “beginner’s curry.” If you’re not sure you love curry, give this one a try.
4.85 from 13 votes
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Course Dinner
Cuisine Indian
Servings 4 servings
Calories 281 kcal
METHOD Slow Cooker
DIET Vegan

Ingredients
  

  • 1 Tablespoon of canola oil
  • 12 ounces of extra-firm tofu, cut into 1⁄2-inch cubes and pressed to reduce excess water
  • 3 cups of baby carrots, halved lengthwise
  • 2 cups of peeled red or Yukon potatoes, chopped into bite-size pieces
  • 2 medium yellow onions, diced
  • 3 teaspoons of minced garlic (6 cloves)
  • 1 inch of fresh ginger, peeled and minced
  • 1 ¾ cups of water
  • 1 cup of canned unsweetened coconut milk
  • 1 ½ Tablespoons of red curry paste
  • 1 cube of vegetable bouillon
  • ½ teaspoon of salt
  • Cooked rice, for serving
  • Fresh cilantro, for garnish

Instructions
 

  • In a skillet over medium-high heat, heat the oil. Addthe tofu and brown until the edges are crisp, about5 minutes.
  • Combine the tofu, baby carrots, potatoes, onions,garlic, ginger, water, coconut milk, red curry paste,bouillon cube, and salt in a slow cooker; mix well.
  • Cover and cook on low for 6 to 8 hours or on high for3 to 4 hours.
  • Serve over rice and garnished with cilantro.

Notes

Using baby carrots cuts down on prep time, but if you don’t have them, just use peeled, chopped regular carrots.

Nutrition

Calories: 281kcalCarbohydrates: 39gProtein: 10gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 646mgPotassium: 953mgFiber: 7gSugar: 9gVitamin A: 14128IUVitamin C: 31mgCalcium: 99mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

More

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

View all posts by Toni Okamoto

Reader Interactions

Leave a Reply

Your email address will not be published.

Recipe Rating




BeanandRiceBurrito PBOAB 1

5 Secrets to Easy Meal Planning

Free Printable Plans & Recipes for Healthy Meals

FREE EMAIL BONUS

Plantbased on a budget Logo
Share to...