Vegan Slow Cooker Recipe: Red Curry With Tofu

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Vegan Slow Cooker Red Curry Served with Pita Bread
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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! 

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Slow Cooker Red Curry With Tofu

Author: Toni Okamoto
5 from 8 votes
This slow cooker red curry with tofu 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.”Give it a try!
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 -8


  • 1 tablespoon canola oil
  • 1 12-ounce package extra-firm tofu, cut into ½ iinch cubes and pressed to reduce excess water
  • 3 cups baby carrots, halved lengthwise
  • 2 cups peeled red or Yukon potatoes, chopped into bite-size pieces
  • 2 medium yellow onions, diced
  • 3 teaspoons minced garlic, 6 cloves
  • 1 1-inch piece fresh ginger, peeled and minced
  • cups water
  • 1 cup canned coconut milk, unsweetened
  • tablespoons red curry paste
  • 1 cube vegetable bouillon
  • ½ teaspoon salt
  • cooked rice, for serving
  • fresh cilantro, for garnish


  • In a skillet over medium-high heat, heat the oil. Add the tofu and brown until the edges are crisp, about 5 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 for 3 to 4 hours.
  • Serve over rice and garnished with cilantro.


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


Calories: 217kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 260mg | Potassium: 649mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9419IU | Vitamin C: 22mg | Calcium: 55mg | Iron: 2mg
Course — dinner
Cuisine — Thai
Love this Recipe? Leave a Rating!And follow @Vegan on Instagram for more.

A Breakdown of Red Curry

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).

Storage Tips

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!

How to Serve Up Your Crockpot Tofu Red Curry

  • Rice Is Nice – Rice is the classic go-to for best enjoying red curry tofu. Enjoy with white, brown, or even cauliflower rice! 
  • Keen on Quinoa – If you’re really looking to pack in the protein then go ahead and cook up some quinoa! We’d recommend going with white quinoa due to its fluffier texture and miler flavor.
  • Noodle Time – Can’t resist a good bowl of noodles? Udon, ramen, and zucchini noodles are all great options for serving with your crockpot red curry tofu.

You can find many more innovative vegan slow cooker recipes from Toni Okamoto in her cookbook. Enjoy! 

More Vegan Curry Recipes

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.  

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Recipe Rating

  1. 5 stars
    This simple recipe is very delicious. I added cayenne pepper to get it to the next level. So good!

  2. 5 stars
    Wow I love trying out different curry recipes. looks so good!

  3. Andrea White says:

    5 stars
    Yum. This looks so good!

  4. 5 stars
    My husband loves this recipe! He’s a huge fan of any curry, but this red curry is especially good. The Yukon Gold potatoes really take it up a notch with flavor and texture.

  5. 5 stars
    I love this recipe and totally want to adapt it to my Instant Pot since I so rarely use a slow cooker anymore!

  6. Beatriz Buono-Core says:

    5 stars
    Curry is my ultimate go-to dinner and this one is wonderful!

  7. 5 stars
    Curry is the best! Love this recipe.

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