Slow Cooker Thai Red Curry Tofu

This Slow Cooker Thai Red Curry Tofu is a creamy, aromatic vegan dish where tender tofu and vibrant vegetables simmer in a rich coconut-red curry sauce. It’s hands-off, flavorful comfort food that fills your home with enticing Thai aromas.

Why You’ll Love This Recipe

Imagine coming home after a busy day to a pot of silky, mildly spicy curry that’s bursting with authentic Thai flavors—lemongrass notes, creamy coconut, and just the right kick from red curry paste—all without standing over the stove. This recipe is incredibly forgiving, perfect for beginners or busy cooks, and delivers restaurant-quality taste with minimal effort.

The tofu soaks up the sauce beautifully, staying tender yet firm, while the veggies add texture and freshness. It’s naturally vegan, gluten-free (with the right paste and broth), packed with plant-based protein, and customizable to your spice level or veggie drawer. Plus, it’s budget-friendly, meal-prep heaven, and way healthier than takeout—comforting, nourishing, and downright delicious every time.

Yield: 4 servings

Slow Cooker Thai Red Curry Tofu

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Creamy vegan Thai red curry with tender tofu and veggies, slow-cooked for effortless, aromatic comfort.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 30 minutes

Total Time 6 hours 45 minutes

Ingredients

• 14-16 oz (400-450g) extra-firm tofu, pressed and cubed into 1-inch pieces
• 1 (14 oz / 400 ml) can full-fat coconut milk
• 2-3 tablespoons Thai red curry paste (adjust for spice preference)
• 1 cup vegetable broth or water
• 1 medium onion, sliced
• 3-4 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• 2 medium carrots, sliced
• 2 medium potatoes, cubed (Yukon gold or red hold shape best)
• 1 red bell pepper, sliced (add later for color)
• Juice of 1 lime
• Salt to taste
• Optional: 1-2 teaspoons soy sauce or tamari for umami, fresh Thai basil or cilantro for garnish, cooked jasmine rice for serving

Instructions

1. Prep that tofu like a pro! Drain your extra-firm tofu, wrap it in a clean kitchen towel (or paper towels), and press it under a heavy object (like a cast-iron skillet) for 20-30 minutes. This squeezes out extra water so it stays firm and flavorful—trust me, it's worth it! Cut into bite-sized cubes.
2. Optional flavor boost — Heat a splash of oil in a skillet over medium-high and lightly brown the tofu cubes for 4-5 minutes until golden edges form. This adds texture, but you can skip if you're short on time—the slow cooker will still work magic!
3. Get saucy — In your slow cooker, whisk together the coconut milk, red curry paste, vegetable broth, minced garlic, grated ginger, and a pinch of salt until smooth and creamy. The kitchen already smells amazing, right?
4. Layer in the goodness — Add the cubed tofu, sliced onion, carrots, and potatoes to the slow cooker. Give everything a gentle stir so the sauce coats it all evenly.
5. Set it and forget it — Cover and cook on LOW for 6 hours or HIGH for 3 hours. The veggies will become tender, the tofu infused, and the sauce rich and aromatic—pure slow-cooker bliss!
6. Add the finishing touches — In the last 30-60 minutes, stir in the sliced red bell pepper (and any delicate veggies like spinach or snow peas) so they stay bright and crisp-tender.
7. Brighten it up — Once done, squeeze in fresh lime juice and taste—add more salt, a touch of soy sauce, or extra curry paste if you crave more zing or heat.
8. Garnish with love — Stir in chopped fresh Thai basil or cilantro right before serving for that pop of freshness Thai curries adore.
9. Serve it up beautifully — Ladle generous portions over fluffy jasmine rice (or quinoa for extra protein). The creamy sauce clings perfectly!
10. Enjoy every bite — Dig in while it's hot—comforting, spicy, creamy perfection that feels like a hug from Thailand itself. Leftovers? Even better tomorrow!

Notes

• Spice level: Start with 2 tablespoons curry paste for mild-medium; Thai pastes vary, so taste-test.
• Vegan & gluten-free: Double-check your curry paste label (some contain shrimp paste). Use tamari instead of soy sauce if needed.
• Make-ahead: Prep veggies and press tofu the night before for ultra-easy mornings.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 225Total Fat 12gSaturated Fat 11gUnsaturated Fat 2gSodium 221mgCarbohydrates 27gFiber 3gSugar 5gProtein 4g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Press the tofu for at least 30 minutes (wrap in a towel and place something heavy on top) to remove excess water—this helps it hold shape and absorb flavors better without becoming mushy in the slow cooker.
• For extra texture, lightly brown the cubed tofu in a skillet with a little oil before adding to the slow cooker; it adds a subtle crisp edge even after slow cooking.
• Stir in delicate veggies like bell peppers, spinach, or snow peas during the last 30-60 minutes to keep them vibrant and crisp-tender instead of over-softened.
• Taste and adjust near the end: red curry pastes vary in heat and saltiness, so add more paste for bolder flavor, lime juice for brightness, or a touch of sugar/maple to balance if needed.
• Use full-fat coconut milk for the richest, creamiest sauce; shake the can well before opening.
• If your slow cooker runs hot, check at the lower end of cook time to avoid overcooking veggies.

Ingredients Notes

The magic here lies in simple, pantry-friendly ingredients that create deep, layered Thai flavors. Extra-firm tofu is the star protein—its sturdy texture holds up perfectly during long cooking without falling apart, and it eagerly soaks up the spicy, aromatic sauce. Full-fat coconut milk provides that signature luxurious creaminess and subtle sweetness; don’t substitute low-fat versions as they can make the sauce watery and less flavorful.

Thai red curry paste (brands like Mae Ploy or Thai Kitchen) brings the authentic blend of chilies, lemongrass, galangal, garlic, and spices—it’s the flavor powerhouse, so choose a good one and adjust quantity for heat preference. Fresh garlic and ginger add brightness and depth that dried versions can’t match.

Vegetables like onion, carrots, potatoes, and bell peppers offer natural sweetness, heartiness, and color—potatoes help thicken the sauce slightly as they break down. Vegetable broth or water with bouillon keeps it vegan and light, while lime juice and fresh basil/cilantro (added at the end) provide that fresh, zesty finish Thai curries are known for. Optional add-ins like soy sauce or peanut butter can enhance umami and richness.

Variations and Substitutions

This recipe is super flexible to suit your tastes, dietary needs, or what’s in your fridge. For a different protein, swap tofu for chickpeas (drained and rinsed), tempeh cubes, or even seitan for a heartier bite—add them at the start like the tofu.

If you want more veggies, toss in cauliflower florets, broccoli, green beans, zucchini, eggplant, bamboo shoots, or mushrooms; just add firmer ones early and softer ones later to prevent mushiness. For extra heat, stir in sriracha, fresh chilies, or more curry paste; for milder, reduce paste or add more coconut milk/sugar. Make it nuttier by blending in a spoonful of peanut butter or topping with crushed peanuts/cashews.

Switch to sweet potatoes or butternut squash instead of regular potatoes for a sweeter twist. If coconut milk isn’t your thing (though it defines Thai curry), some experiment with cashew cream or other non-dairy milks, but the flavor profile shifts. For gluten-free, ensure your curry paste and soy sauce (if using) are certified GF. Add rice or quinoa directly in the last hour for a one-pot meal, or serve over noodles for fun variety.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. The flavors often deepen overnight, making it even tastier the next day! Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or coconut milk if it thickens too much. This curry freezes beautifully—portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat slowly to maintain texture.

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