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Slow Cooker Coconut Tofu Curry

In this recipe, tofu takes on the flavor of the rich, but not-too-spicy curry sauce that it simmers in throughout the day.
4 Servings Recipe By Pin Print
Slow Cooker Coconut Tofu Curry

Ingredients

  • 10 fluid ounces Light Coconut Milk, Canned
  • 1 tablespoon Curry Powder
  • 2 tablespoons Peanut Butter, Creamy
  • 1 tablespoon Garam Masala
  • 2 cups chunk Bell Pepper, Green
  • 1 ½ teaspoons Sea Salt
  • 8 ounces Tomato Paste
  • 1 cup chunk Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 cup dice Tofu, Firm

Freezer Containers

Supplies

  • Food Processors
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Blend all ingredients except tofu in a food processor (working in batches if necessary).
  2. Pour into a gallon bag. Place tofu cubes into a quart bag. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Place all ingredients in slow cooker and cook on low 4-5 hours.

30 Comments

Join the discussion
    1. It helps to keep the tofu from absorbing the sauce, there will be little to no sauce if you do that. You can do it but you might not like the quality as much.

    1. 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.

  1. 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.

  2. 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!

  3. 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.

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

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

  5. 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 🙂

  6. just found your site for the first time! im thinking about signing up but have food restrictions and a picky toddler. curious about trying this one with chicken- when it says “curry” for a spice- which kind of curry? I see so many different kinds at the store?

  7. this sauce is delicious! my little boys and us all loved it with the tofu. i added more tofu because 8oz really wasn’t enough for our hungry family of 4.

  8. Has anyone attempted to make and freeze the meal with the tofu in the sauce? What does the consistency come out like? I’ve never froze and then cooked tofu. Does it stay together? I’m needing easy freezer recipes.

    1. She says earlier not to put the tofu in with the sauce. As for your other question, I freeze all of my tofu because I like the texture so much better.

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