Crockpot Vegetable Curry with Tofu
Try this Crockpot Vegetable Curry with Tofu recipe, or contribute your own.
Try this Crockpot Vegetable Curry with Tofu recipe, or contribute your own.
- 1 tsp salt
- 1/2 tsp turmeric
- 1 medium onion chopped
- 1 cup vegetable broth
- 16 oz extra firm tofu drained and pressed
- 1-14.5 oz can lite coconut milk (or full fat)
- 1/4 cup thai green curry paste (or red)
- 1 tbsp fresh minced ginger
- 1 tbsp coconut sugar
- 1 1/2 cups sliced bell pepper (i used frozen)
- 3/4 cup peas
- 1 small eggplant chopped
- brown rice or quinoa for serving (optional)
- Carbohydrate 14.8155651396667 g
- Cholesterol 0 mg
- Fat 6.98752212025333 g
- Fiber 6.51754539802645 g
- Protein 14.07984446336 g
- Saturated Fat 0.682820669141333 g
- Serving Size 1 1 Serving (336g)
- Sodium 150.680780725333 mg
- Sugar 8.29801974164021 g
- Trans Fat 0.581473375325333 g
- Calories 161 calories
Step-by-step
- Remove tofu from package and drain water. Place in tofu press and tighten knobs until the tofu is snug. Place tofu press on a plate or baking sheet to catch liquid. Press for 30 minutes to an hour, tightening knobs as needed. (If you don't have a tofu press, place tofu between paper towels or a kitchen towel. Place on plate and cover with heavy objects, like a couple books. Allow tofu to press for 30 minutes to an hour.)
- While tofu presses, add coconut milk, vegetable broth, green curry paste, ginger, turmeric, salt, and coconut sugar to the slow cooker. Whisk until well combined.
- Add onion, bell pepper, peas, and eggplant, stirring to combine. Cook on high for 3-4 hours.
- While the mixture is cooking, heat a large pan sprayed with olive oil spray over medium heat. Dice up the pressed tofu into bite-sized pieces. Cook tofu for a few minutes per side, or until golden. Set aside for later.
- When the curry has 30 minutes left to cook, add the cooked tofu. Allow curry and tofu to cook for the remaining 30 minutes and serve over brown rice or quinoa if desired.
Most cooks double slow cooker curry volumes without adjusting liquid ratios, resulting in a thin sauce that fails to cling to vegetables. Slow cookers trap moisture rather than evaporating it, meaning coconut milk and vegetable broth concentrations demand precise scaling. If you double the batch, reduce the liquid by twenty percent or leave the lid cracked for the final hour to concentrate the flavors. Pressing the extra firm tofu for a full thirty minutes remains non-negotiable regardless of batch size. Trapped water inside the bean curd dilutes the surrounding sauce and prevents proper browning in the pan. Cubing the pressed tofu into uniform three-quarter-inch pieces ensures even heat penetration during the pan-searing stage.
Adapting Ingredients Without Compromising Texture
Swapping green curry paste for red requires no adjustments, but substituting full fat coconut milk for lite will alter the sauce viscosity significantly. Full fat versions introduce more lipids, creating a richer mouthfeel that coats the eggplant and bell peppers more effectively. Frozen bell peppers release excess water upon thawing, so press them gently in a clean towel before adding them to the slow cooker insert. Fresh vegetables absorb more simmering liquid, meaning fresh bell peppers require an extra quarter cup of vegetable broth to prevent scorching along the ceramic edges during the three to four hour high-heat cycle.
