Red Tofu Curry


  • 1 tablespoon canola oil
  • 1 (12-ounce) package extra-firm tofu, cut into 1/2-inch cubes and pressed to drain water
  • 3 cups baby carrots, halved lengthwise
  • 2 cups peeled red or Yukon potatoes, chopped into bite-size pieces
  • 2 medium yellow onion, diced
  • 3 teaspoons minced garlic (6 cloves)
  • 1 (1-inch) piece fresh ginger, peeled and minced
  • 1 3/4 cups water
  • 1 cup canned unsweetened coconut milk
  • 1 1/2 tablespoons red curry paste
  • 1 vegetable bouillon cube
  • 1/2 teaspoon salt
  • Cooked rice, for serving
  • Fresh cilantro, for garnish


  1. Pour the oil into a large skillet, setting the skillet over medium-high heat. Once the oil’s hot, carefully add the tofu in and let it cook for 5 minutes or until the edges look crisp, turning occasionally during that time.
  2. Take a 4-quart slow cooker out and add the following ingredients to it, stirring to make sure everything’s mixed together: tofu, baby carrots, potatoes, onions, garlic, ginger, water, coconut milk, red curry paste, bouillon cube and salt.
  3. Put the lid on your slow cooker and either cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  4. Serve the curry over rice and garnish with cilantro.

Serves 4.

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We love curry but this was disappointing. The vegetables looked drained of color and even though there were multiple big flavors that went into this, the finished dish just didn’t have a lot of flavor. The one upside to this was that this was a cheap dish to make ! If you just need something to help make your money stretch a little more and don’t care much about flavor than this is perfect for you !

We got this recipe from “The Super Easy Vegan Slow Cooker Cookbook”.

We weren’t paid in any form to mention “The Super Easy Vegan Slow Cooker Cookbook”.

Take care everybody !

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