In a world of quick-fix this and drive-through that, sometimes it’s nice to slow things down. Toni Okamoto—creator of the popular site Plant Based on a Budget—has done just that her new book, The Super Easy Vegan Slow Cooker Cookbook. And lucky for us, Toni is sharing one of her favorite recipes from the cookbook here on World of Vegan! Crockpot tofu red curry!
If you have a slow cooker on hand, dust that puppy off and whip up some of this creamy crockpot tofu red curry. With just 15 minutes of recipe prep before you head to work in the morning, you’ll come home to the sweet aroma of fresh curry and a hearty meal waiting for you.
In the typical Toni Okamoto fashion, this curry is easy to make using widely accessible and affordable ingredients, many of which you’re likely to have already in your kitchen. So what are you waiting for? Go, go, go!
Red curry is the most versatile of the curry pastes. Its red color comes from various red chilies and it is considered one of the spicier curries, though you can of course control just how spicy to make your crockpot tofu red curry! Since many curries are made with fish sauce, be sure to double-check that the red curry you’re getting is vegan! Fortunately, it is quite easy to find vegan curry pastes in the grocery aisle or online. If you’d like to impart your own fishy flavor into the sauce, you could grab a bottle of vegan fish sauce to use in this recipe (and many others).
Got leftovers? This slow crockpot red curry tofu will keep for 3-5 days when refrigerated in a airtight container. You could also freeze your curry for up to three months! Be sure to exclude the garnish since it won’t freeze well and portion out the red curry tofu for simple reheating. When ready, thaw the day prior or morning of and reheat!
Crockpot Tofu Red Curry recipe and photo from The Super Easy Vegan Slow Cooker Cookbook by Toni Okamoto. Article edited by Amanda Meth. Please note that this article may contain affiliate links which supports our work at World of Vegan.