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Slow Cooker Coconut Tofu Curry

One of my favorite things about tofu is its versatility. In this recipe, it takes on the flavor of the rich, but not-too-spicy curry sauce that it simmers in throughout the day. This dish is fast to prepare, but is delicious enough to eat over and over again. It’s perfect by itself, served on rice, or in a wrap.

Slow Cooker Coconut Tofu Curry

Author/Source:

Regan @ onceamonthmeals.com

Ingredients:

Directions:

Blend all ingredients except tofu in a food processor. Pour into slow cooker and add tofu. Cook on low for 4-5 hours.

Freezing Directions:

Blend all ingredients except tofu in a food processor. Pour into a gallon bag. Place tofu cubes into a quart bag. Label and freeze. To serve: Thaw ingredients in fridge overnight. Place all ingredients in slow cooker and cook on low 4-5 hours.

Servings: 4

**conversion chart image provided by Erik Spiekermann

26 Responses to “Slow Cooker Coconut Tofu Curry”

  1. Meredith Koplinka says:

    Should canned coconut milk be used, or refrigerated? If canned-is “lite” ok?

  2. JMO says:

    Is there a reason that the sauce and the tofu need to be frozen separately?

  3. Kathy says:

    Can this recipe be made with chicken instead of tofu? thanks

  4. Abbie says:

    Instead of Tofu can you use chicken

  5. Clarice says:

    This looks amazing, but my husband is horribly allergic to green peppers… I there anything I can sub instead?

    • regan says:

      Clarice– Green onions might work. Otherwise broccoli, asparagus, or okra might be good as well. If nothing else, I think the recipe would still be good if you left it out entirely.

  6. Amy says:

    I might be missing this someonwhere else on your WONDERFUL site, but what size slow cooker would you use for this recipe? I know that can affect cooking time/moisture levels.

    • regan says:

      Amy– I used a 6 quart slow cooker for this recipe, but I think any size right around there should be fine.

  7. Jen says:

    I have made this twice and LOVE it. I actually doubled the recipe this time. I’m not a fan of green peppers so I use red/yellow/orange and they work perfectly. We tried tofu the first time but we actually like it plain. I bought Naan from a bakery and we feel like we are at an Indian restaurant. Thanks for the easy recipe!

  8. Laura Lloyd says:

    To be Paleo you should not use tofu or any soybean products as these are legumes as are peanuts so peanut butter is not allowed. However chicken would be awesome and very Paleo as the protein and good fat are important and almond butter would be a good substitute for the peanut butter.

    • Kelly says:

      Yes Laura, on our recipe cards for this recipe to be included with our Paleo menu we have made those substitutions.

  9. Marisa R. says:

    This was wonderful! My husband and I really enjoyed it. It went well with salmon too!

  10. [...] Coconut Tofu Curry – This is a new recipe for us, but it looked so DELICIOUS that I just had to try it. Both Brian and I had a little taste of the curry once it came out of the blender and it was incredible. I’m really looking forward to dumping this all over some rice. [...]

  11. Colleen Mariotti says:

    I joined as a member – how do I find this recipe with chicken?

  12. Erin says:

    Suggestions for a peanut butter substitute? One of my children is allergic. I’m thinking sunflower seed butter, tahini, or omitting?

  13. Aviva says:

    I made this with organic grass fed stew beef and almond butter to make it paleo! Instead of putting the peppers and onions in the sauce I sliced them and put them in the crock pot and added shaved Brussel sprouts near the end of cooking to add more veg was amazing :)

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