Servings: 4
Equipment
Ingredients
- 1 block firm tofu (14 oz) pressed and cubed
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 1 can crushed tomatoes
- 1 can coconut milk full-fat
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper optional
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Add tofu, onion, garlic, ginger, crushed tomatoes, coconut milk, garam masala, cumin, paprika, turmeric, cayenne pepper, and salt directly to the Crockpot. Stir well to combine and coat the tofu evenly.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the flavors are blended and the tofu is tender.
- Mix gently before serving. Serve hot with basmati rice, naan, lime wedges, and a sprinkle of fresh cilantro.
Notes
- Press the tofu for at least 15 minutes to avoid excess water in the curry.
- Full-fat coconut milk gives the richest flavor, but light coconut milk can be used for a thinner sauce.
- You can add a handful of baby spinach during the last 30 minutes of cooking if you'd like some greens in the dish.
- Leftovers taste even better the next day and will keep in the fridge for up to 4 days.
Nutrition
Calories: 326kcal | Carbohydrates: 16g | Protein: 13g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 155mg | Potassium: 585mg | Fiber: 4g | Sugar: 6g | Vitamin A: 578IU | Vitamin C: 13mg | Calcium: 191mg | Iron: 6mg
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