To fo or not to fu.
That is not the question.
The question is why on God’s green earth is it two degrees outside and I haven’t even eaten pumpkin pie yet?! The seasons have officially pissed me off.
The only good thing that has resulted from this polar vortex is the more frequent use of my beloved crockpot. After discovering that you can pretty much throw anything (brownies included) into that magic machine and it’ll come out divine, I’ve been hooked. All I ever want to do is curl up with a bowl o’ crockpot curry wearing three sweatshirts and two pairs of socks hoping to God that the low will rise above one measly degree tomorrow.
Believe it or not, I’ve never made curry in the slow cooker before. You could easily just make this in a pan as well, but there’s something so satisfying about throwing the ingredients in a bowl and having an inanimate object do all the cooking for you.
Tofu is so misunderstood. It’s one of those foods that you love or you hate, like olives, mayonnaise, mustard, mushrooms, goat cheese, and cilantro. I happen to love it, but only if it’s cooked correctly. Ya see, tofu absolutely positively MUST be pressed before you cook it unless you want to eat a wet mushy blog of white weirdness for dinner. The more water you press out, the more flavor the tofu will be able to absorb. Pressing tofu also gives it that nice firm texture. I recommend buying extra firm tofu for the best texture.
This post begs the question…is soy a superfood? Is soy the devil?
I eat soy about twice a week in the form of organic tempeh, organic tofu, or organic edamame. Miso and organic soymilk are also good whole food sources of soy. Processed, genetically modified soy has infiltrated so many products in our food system because it’s cheap and easy, so you’ll find soy flour, soy protein isolate, and soybean oil (vegetable oil) in nearly everything these days. It’s those processed soy products that you want to avoid, not whole organic sources of soy.
Here’s why. Soy contains isoflavones, a superfood plant chemical similar to the female hormone estrogen. These isoflavones help protect against hormonal related disorders by inhibiting cancer-causing enzymes, including breast cancer and prostate cancer. Did you know that societies in which soy is part of the daily diet have relatively few women suffer from such menopausal symptoms including hot flashes and night sweats? Similarly, rates of various hormone-related cancers are remarkably low. If you think about the Asian diet, it’s relatively high in soy and very low in dairy, yet they have far lower rates of osteoporosis and breast cancer. Research suggests that soy also has strong anti-oxidant and immune–enhancing properties.
Back to the tofu press! I started using my EZ Tofu Press a couple years ago when I was tired of wasting thirty million paper towels every time I cooked tofu. This product is life changing. You just take your tofu out of the box, wedge it between the press, tighten the knobs, and let it drain, releasing all the liquid that gives poor, misunderstood tofu its mushy stereotype. While pressing can be achieved in 15 minutes or less, I usually press mine for thirty minutes to an hour, tightening the knobs every so often. (The company recommends to turn the knobs every 2 minutes over a 10-15 minute time frame.)
In addition to pressing any kind of tofu substantially faster than spring-based tofu presses, it’s also small, compact, easy to clean, dishwasher-safe, and will save you gobs of cash on wasted paper towels.
It’s no wonder why this bad boy has been the best-selling tofu press on Amazon for three years! Priced at only costs $19.99, it’s quite the steal.
So now I wrote a whole post about tofu and not a single word about this drool-worthy recipe! Let’s just say that if you like curry, you’ll love this recipe. If you don’t like curry, you’ll still love this recipe.
GIVEAWAY: The creator of the EZ Tofu Press was kind enough to offer a FREE tofu press to one lucky Hummusapien reader! You can enter the giveaway by using the Rafflecopter below. This giveaway is open to US residents only and will end Sunday, November 30th at midnight. Good luck!
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A super easy and flavorful vegetarian curry made easy in the slow cooker!
Ingredients
- 16oz extra firm tofu, drained and pressed
- 1–14.5oz can lite coconut milk (or full fat)
- 1 cup vegetable broth
- 1/4 cup Thai green curry paste (or red)
- 1 tbsp fresh minced ginger
- 1/2 tsp turmeric
- 1 tsp salt
- 1 tbsp coconut sugar
- 1 medium onion, chopped
- 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)
Instructions
- 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.
This post is sponsored by EZ Tofu Press. I was compensated for my time. All opinions are my own. Thanks for supporting Hummusapien!
Kate says
Finally, a way to not have to use a billion and one paper towels :). I love pan-fried tofu for a quick dinner.
Kendra says
Looks so much easier than wrapping it in paper towels every five minutes with books and pans loaded on top to press…! :)
Caroline says
Thank you for helping to end #tofudiscrimination one tasty recipe at a time. Whole Foods Chicken Fried Tofu is my JAM. Need to replicate at home.
Barbara Nicolazzo says
I’ve never cooked with tofu before, but this WILL be the first recipe I try. I’m only commenting now because I want to win that tofu press. Bwahhhahahaa!
Kari says
I’ve never seen this press before – way cool! Thanks for sharing!
Dietitian Jess says
I’ve never used a real tofu press, usually its a cast pan with the tofu wrapped in a dish towel, haha.
Katelynn says
I triple love your Garlic Tahini Tofu and Broccoli Rice!!! It’s still a fave! Every time I try to press tofu I make a mess….like books all over the floor mess. I need this in my life!
Deborah says
looks yummy! Thanks for sharing.
Ang @ Nutty for Life says
You know what? This is exactly why I don’t make tofu as often as I’d like! It makes such a mess to prep! Even if I use normal towels. I never feel like it’s pressed enough, either. Clearly I need me a tofu press. I have some tofu sitting in my fridge as we speak.
Lindsay says
I could really use a tofu press. Paper towels just seems so wasteful
Julia says
TWO degrees?! I’ve been complaining about 27 degrees! I can’t believe how cold it gets over there!! Hope you stay nice and bundled and enjoy your delicious heaping bowls of curry tofu!
Kate says
I love baking tofu. I just made some this week with curry, sesame seed oil, soy sauce, and red wine vinegar. It was really good! Though, if I had a tofu press, it would be even better because I am lazy at pressing it!
Barbara says
If you freeze a block of tofu it will separate out the water as it thaws and is just as firm as pressed.
Amanda F says
Honestly, in chocolate pudding. I like it savory too, but nothing savory ever beats chocolate pudding.
Jennifer says
This looks amazing — and the tofu press looks like a great time (and paper towel!) saver. Just the thing for a cold winter day!
Beth R. says
I’m pretty excited about a vegetarian slowcooker recipe!
adina says
I’ve been thinking about getting a tofu press for quite some time now but haven’t pulled the trigger. I LOVE tofu thats been marinated in a little soy sauce and sesame seed oil and then baked in the oven. It gets super crispy and delicious.
Jen says
I’ve never cooked tofu before (afraid!), but I’d certainly try it with the press!
Elena says
It would be great to win this – I’m always stacking books on my tofu and it’s like the Leaning Tower of Pisa!
BTW your Skinny Vegan Lasagna was a big hit with my omni mom and aunt and my kids LOVE it! Thanks for the recipe!
Natalie says
You mean my precarious stack of skillets and cans isn’t the most efficient way to press tofu?!? Hehe a tofu press would be hella easier…. I love to press it, marinate it, and just pop it in the oven. Dip it in peanut sauce and I’m in heavennnn!
Hannah @ CleanEatingVeggieGirl says
Yay for tofu presses! My favorite way to eat tofu right now is as buffalo tofu “wings!”
Jackie says
I love tofu in a stir fry when it gets all crispy on the outside!
Maryea {happy healthy mama} says
Say yes to the press! Pressing is a must before I pan fry it. :)
Cindy says
I’ve been wanting to start cooking with tofu and this looks like the perfect recipe for me to try it out!
elsa says
I love your recipe for the broccoli slaw stir fry with tofu! !
Jeanne says
I usually just cube and pan fry my tofu since I’m lazy to press it with paper towels but I would totally use this!
Anna says
I’ve only used tofu once in an Indian dish.
Christina says
Curries are my favorite way to use tofu. I don’t miss the flavor of meat in those dishes at all, and they are great ways to serve large groups complete and delicious meals.
Ashley P says
I usually just slice tofu, marinate it, and then bake it.
laura z says
I love tofu in stir fry and curry. Will definitely be making this recipe!
Jessica Z says
I like to brown the edges to make the tofu crispy and toss the tofu with veggies and some sort of spicy homemade sauce!
Annabella says
I love tofu stir fry with a soy sauce based flavoring.
Becca says
I love to toss my tofu in organic cornstarch and rapeseed oil and bake them. The texture is similar to fried but with a lot less oil and grease burns
Chris says
After I press out the water, I cube it, marinate in BBQ sauce, and then fry it.
debikayo says
I eat more tempeh than tofu because of the pressing thing! I’d love to win one! :) Going to try this- I love curry
Brenda says
I actually bought this same press! It got great reviews so decided to try it. Now i want to make this curry and maybe win a press to give for a gift! Christmas is coming…
★★★★★
april says
i love cooking tofu in a skillet with quinoa and veggies :)
Cassie says
I’ve been marinating tofu with miso + tamari lately and just baking it… so good!
Sally says
This looks divine! How would I make this on the stove?
★★★★★
Li Cheng says
Love this curry recipe. I especially love tofu in stews since it absorbs the flavor so well. Who’ doesn’t like a slow cooker recipe! Definitely a time saver for a college student.
★★★★★
Emily @ More Than Just Dessert says
I like using silken tofu to make dairy free pudding/mousse!
Cheryl says
I have never tried tofu before, but have always wanted to. This seems like the perfect recipe to try it!
Dee says
I love making “egg” salad from tofu–with a great dressing and lots of crunch veggies.
Ann P-L says
I like baked marinated tofu.
Ann says
Until now I’ve only pan-fried tofu, pre-marinated in some sort of soy or curry concoction. I find it really important to squeeze out all the liquids, too, otherwise it taste just so bland like everyone thinks it does and hates tofu for it. That tofu press looks like the perfect, magical gadget!
Linda says
the prep time of pressing tofu is the #1 reason I opt for a different ingredient many times unfortunately – this press looks awesome
★★★★
Melissa says
I love to marinate and bake tofu. But throwing it into some delicious curry is also always a good option too.
Corrine says
I like to add baked tofu to soups and salads.
Shannon says
I love baked tofu. Or in a stir fry with soy sauce!
Christina @ The Beautiful Balance says
I love pressing tofu and roasting it until it is brown on both sides. Then I usually top it with some sort of sauce which is usually curry!
Alice F says
I have never cooked with tofu before but it is very healthy and my husband loves it. Seems it is time for me to try this recipe.
Lydia Claire says
I like to freeze it first and then defrost if before using it to give it a chewier texture.
Tracy says
My favorite is stir-fried with sesame and broccoli and maybe some pineapple and cashews tossed on at the end. Over rice. I have an old-school metal tofu press, but would love to try this one!
Gwen says
Yum!
tofu lover says
What’s the matter with firm or extra firm tofu? a lot less work than pressing tofu, and its delicious AS IS!
Gwen says
I love tofu! I usually press mine with paper towels until it is disfigured. Lol Never thought of the cast iron skillet on top as someone above recommended. But a tofu press?? Sounds divine!!
★★★★
Holly says
I am going to make this! It looks delish!
Jessika J says
What would be a nice addition to replace the peas? My daughter is allergic. (Also allergic to lentils an chickpeas. This all makes me so sad. These are such great foods and are some of my faves. Makes cooking a bit challenging in our veggie house!)
Just ordered the tofu press! Thanks for the tip! :)
Alexis says
You can really substitute anything for the peas! Just add in whatever veggies she likes :)
Christina says
This looks so delicious! I love that you used a slow cooker to make this dish. Awesome idea!!
Alexis says
Thanks dear! Enjoy!
Jessika J says
Just wanted to follow up and say that this was AMAZING. So flavorful and so many lovely veggies. Will be one of our go-tos from now on. Super excited to try your other recipes after this winner! :)
★★★★★
Alexis says
I’m so thrilled you liked it! Thanks for letting me know, girl :)
网络工作 says
网站挺好，学习了，支持支持。
Meta Hirschl says
How is this a crockpot recipe? It’s never even mentioned in the instructions, only the title?
Alexis says
Slow cooker is the same thing as crockpot. Sorry if that was confusing! “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.”
Meta Hirschl says
Thanks!
Lore says
I’ ve only used tofu to make Tofu Spaghetti. I’ve never used paper towels or books to drain the tofu, I only put it in a collander and keep pressing until its dry.
Joel says
Made this for dinner tonight… was pretty amazing! Served it over a bit of brown rice.
★★★★
Alexis says
Nice! Thanks for reporting back, Joel!
Emily says
Noooo. No no no, my friends.
The curry itself was delicious- I made it with both tofu and chicken- but leaving veggies like zucchini and eggplant on the slow cooker on high for 4 hours turns them into mush. I ended up cooking the chicken for 2 hours and added the zucchini, eggplant, broccoli, and peas in later and cooked for another 2 hours or so. Much better results.
★★★
Mychal says
Would this work if I cook it on low for 8-9 hours?
Also, in the pics it looks like there are greens of some type in it, but none are mentioned in the ingredients list?
Stan M says
Love the article and recipe–thank you!
One issue: You stated that the post “begs the question.” Actually, it RAISES the question. “Begs the question” indicates a circular argument, which you are not doing. :-)
★★★★★
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★★★★★
facebook says
This is a topic which is close to my heart…
Cheers! Exactly where are your contact details though?
★★★★★