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    Hummusapien » Recipes » Lunch and Dinner » Crockpot Vegetable Curry with Tofu

    ★★★★★ from 22 reviews

    Crockpot Vegetable Curry with Tofu

    Published Nov 20, 2014 · Modified Nov 8, 2021 · by Alexis Joseph · 150 Comments

    Jump to Recipe

    To fo or not to fu.

    Crockpot Vegetable Curry with Tofu

    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.

    IMG_0898a

    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.

    IMG_0894a

    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.

    IMG_0877a

    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.

    Crockpot Vegetable Curry with Tofu

    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!

    a Rafflecopter giveaway

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    Crockpot Vegetable Curry with Tofu

    ★★★★★ 4.5 from 22 reviews
    • Author: Alexis Joseph, MS, RD, LD
    • Prep Time: 30 mins
    • Cook Time: 4 hours
    • Total Time: 4 hours 30 mins
    • Yield: 4 1x
    • Category: Main Meal
    Print Recipe
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    Description

    A super easy and flavorful vegetarian curry made easy in the slow cooker!


    Ingredients

    Scale
    • 16oz extra firm tofu, drained and pressed
    • 1-14.5oz can lite coconut milk (or full fat)
    • 1 cup vegetable broth
    • ¼ cup Thai green curry paste (or red)
    • 1 tbsp fresh minced ginger
    • ½ tsp turmeric
    • 1 tsp salt
    • 1 tbsp coconut sugar
    • 1 medium onion, chopped
    • 1 ½ cups sliced bell pepper (I used frozen)
    • ¾ cup peas
    • 1 small eggplant, chopped
    • Brown rice or quinoa, for serving (optional)

    Instructions

    1. 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.)
    2. 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.
    3. Add onion, bell pepper, peas, and eggplant, stirring to combine. Cook on high for 3-4 hours.
    4. 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.
    5. 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.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

     This post is sponsored by EZ Tofu Press. I was compensated for my time. All opinions are my own. Thanks for supporting Hummusapien!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. facebook says

      February 04, 2019 at 12:09 pm

      This is a topic which is close to my heart...
      Cheers! Exactly where are your contact details though?

      ★★★★★

      Reply
    2. facebook says

      February 04, 2019 at 12:09 pm

      This is a topic which is close to my heart...
      Cheers! Exactly where are your contact details though?

      ★★★★★

      Reply
    3. Brad Holister says

      December 22, 2018 at 12:25 pm

      Digital fish finders are so reasonably priced now that each fisherman can reap the benefits of these superior gadgets. No extra guessing the place to seek out the catch of the day. Lately, fish finders are extra superior than ever. Even small boats can use them because of their compact and sturdy designs. Let's speak about how this helpful system may also help you catch extra fish than you ever thought potential.

      ★★★★★

      Reply
    4. Brad Holister says

      December 22, 2018 at 12:25 pm

      Digital fish finders are so reasonably priced now that each fisherman can reap the benefits of these superior gadgets. No extra guessing the place to seek out the catch of the day. Lately, fish finders are extra superior than ever. Even small boats can use them because of their compact and sturdy designs. Let's speak about how this helpful system may also help you catch extra fish than you ever thought potential.

      ★★★★★

      Reply
    5. Stan M says

      September 28, 2017 at 10:14 am

      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. 🙂

      ★★★★★

      Reply
    6. Stan M says

      September 28, 2017 at 10:14 am

      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. 🙂

      ★★★★★

      Reply
    7. Mychal says

      January 13, 2016 at 4:41 pm

      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?

      Reply
    8. Mychal says

      January 13, 2016 at 4:41 pm

      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?

      Reply
    9. Emily says

      December 19, 2015 at 4:13 am

      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.

      ★★★

      Reply
    10. Emily says

      December 19, 2015 at 4:13 am

      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.

      ★★★

      Reply
    11. Joel says

      September 17, 2015 at 9:41 pm

      Made this for dinner tonight... was pretty amazing! Served it over a bit of brown rice.

      ★★★★

      Reply
      • Alexis says

        September 21, 2015 at 12:13 am

        Nice! Thanks for reporting back, Joel!

        Reply
    12. Joel says

      September 17, 2015 at 9:41 pm

      Made this for dinner tonight... was pretty amazing! Served it over a bit of brown rice.

      ★★★★

      Reply
      • Alexis says

        September 21, 2015 at 12:13 am

        Nice! Thanks for reporting back, Joel!

        Reply
    13. Lore says

      January 23, 2015 at 2:34 pm

      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.

      Reply
    14. Lore says

      January 23, 2015 at 2:34 pm

      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.

      Reply
    15. Meta Hirschl says

      January 21, 2015 at 5:20 pm

      How is this a crockpot recipe? It's never even mentioned in the instructions, only the title?

      Reply
      • Alexis says

        January 21, 2015 at 5:26 pm

        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."

        Reply
        • Meta Hirschl says

          January 21, 2015 at 5:49 pm

          Thanks!

          Reply
    16. Meta Hirschl says

      January 21, 2015 at 5:20 pm

      How is this a crockpot recipe? It's never even mentioned in the instructions, only the title?

      Reply
      • Alexis says

        January 21, 2015 at 5:26 pm

        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."

        Reply
        • Meta Hirschl says

          January 21, 2015 at 5:49 pm

          Thanks!

          Reply
    17. 网络工作 says

      January 20, 2015 at 9:45 pm

      网站挺好,学习了,支持支持。

      Reply
    18. 网络工作 says

      January 20, 2015 at 9:45 pm

      网站挺好,学习了,支持支持。

      Reply
    19. Jessika J says

      January 20, 2015 at 12:52 am

      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! 🙂

      ★★★★★

      Reply
      • Alexis says

        January 21, 2015 at 3:45 pm

        I'm so thrilled you liked it! Thanks for letting me know, girl 🙂

        Reply
    20. Jessika J says

      January 20, 2015 at 12:52 am

      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! 🙂

      ★★★★★

      Reply
      • Alexis says

        January 21, 2015 at 3:45 pm

        I'm so thrilled you liked it! Thanks for letting me know, girl 🙂

        Reply
    21. Christina says

      January 19, 2015 at 3:30 pm

      This looks so delicious! I love that you used a slow cooker to make this dish. Awesome idea!!

      Reply
      • Alexis says

        January 21, 2015 at 3:49 pm

        Thanks dear! Enjoy!

        Reply
    22. Christina says

      January 19, 2015 at 3:30 pm

      This looks so delicious! I love that you used a slow cooker to make this dish. Awesome idea!!

      Reply
      • Alexis says

        January 21, 2015 at 3:49 pm

        Thanks dear! Enjoy!

        Reply
    23. Jessika J says

      January 11, 2015 at 4:45 pm

      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! 🙂

      Reply
      • Alexis says

        January 15, 2015 at 9:33 pm

        You can really substitute anything for the peas! Just add in whatever veggies she likes 🙂

        Reply
    24. Jessika J says

      January 11, 2015 at 4:45 pm

      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! 🙂

      Reply
      • Alexis says

        January 15, 2015 at 9:33 pm

        You can really substitute anything for the peas! Just add in whatever veggies she likes 🙂

        Reply
    25. Holly says

      January 08, 2015 at 6:18 pm

      I am going to make this! It looks delish!

      Reply
    26. Holly says

      January 08, 2015 at 6:18 pm

      I am going to make this! It looks delish!

      Reply
    27. Gwen says

      December 06, 2014 at 12:51 pm

      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!!

      ★★★★

      Reply
    28. Gwen says

      December 06, 2014 at 12:51 pm

      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!!

      ★★★★

      Reply
    29. tofu lover says

      December 02, 2014 at 7:21 pm

      What's the matter with firm or extra firm tofu? a lot less work than pressing tofu, and its delicious AS IS!

      Reply
    30. tofu lover says

      December 02, 2014 at 7:21 pm

      What's the matter with firm or extra firm tofu? a lot less work than pressing tofu, and its delicious AS IS!

      Reply
    31. Tracy says

      November 26, 2014 at 9:23 pm

      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!

      Reply
      • Gwen says

        December 06, 2014 at 12:53 pm

        Yum!

        Reply
    32. Tracy says

      November 26, 2014 at 9:23 pm

      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!

      Reply
      • Gwen says

        December 06, 2014 at 12:53 pm

        Yum!

        Reply
    33. Lydia Claire says

      November 26, 2014 at 3:41 am

      I like to freeze it first and then defrost if before using it to give it a chewier texture.

      Reply
    34. Lydia Claire says

      November 26, 2014 at 3:41 am

      I like to freeze it first and then defrost if before using it to give it a chewier texture.

      Reply
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