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Slow Cooker Coconut Tofu Curry - Dump and Go Dinner

<p>In this recipe, tofu takes on the flavor of the rich, but not-too-spicy curry sauce that it simmers in throughout the day.</p>
4 Servings Recipe By

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 1/2 teaspoons Sea Salt
  • 8 ounces Tomato Paste
  • 1 cup chunk Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 cup dice Tofu, Firm

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 199 Calories
  • 10g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 785mg Sodium
  • 22g Total Carb
  • 5g Fiber
  • 11g Total Sugars (Includes 0g Added Sugars)
  • 9g Protein
  • 4 WW Freestyle

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. Divide the sauce among the indicated number of gallon freezer bags.
  3. Divide the tofu among the indicated number of quart freezer bags.
  4. Seal, label and freeze together.

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. Thaw: In fridge
  2. Place all ingredients in slow cooker and cook on low 4-5 hours.

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