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!Print
This simple curry 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!
- 1 tablespoon of canola oil
- 1 (12-ounce) package of extra-firm tofu, cut into ½ iinch 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 (1-inch) piece fresh of ginger, peeled and minced
- 1¾ cups of water
- 1 cup of canned coconut milk, unsweetened
- 1½ tablespoons of red curry paste
- 1 cube of vegetable bouillon
- ½ teaspoon of 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.
Keywords: crockpot, easy dinner, red curry, slow cooker, Thai, tofu, vegan, vegetarian,
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).
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.
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.