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Slow Cooker Vegan Green Curry with Tofu and Zucchini

Slow Cooker Vegan Green Curry with Tofu and Zucchini

This slow cooker vegan green curry with tofu and zucchini delivers everything you love about Thai green curry creamy, fragrant, perfectly spiced coconut broth, tender vegetables, and golden crispy tofu with a straightforward method that anyone can follow. I've made this recipe for people who claimed they didn't like tofu, for people who'd never cooked Thai food before, and for people who were deeply skeptical that vegan food could taste this good. Every single time, it converted them. Four generous servings, 459 calories each, and a bowl of curry so good you'll want to lick the pot clean. Let's get into it.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 3
Course: crockpot, DINNER, healthy dinner, Main Course
Cuisine: American
Calories: 459
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp peanut oil divided
  • 1 14 oz package extra firm tofu, drained, pressed, and cut into 1-inch cubes
  • ¼ cup vegan green curry paste or up to ½ cup for intense flavor see notes
  • 1 14 oz / 400 ml can full-fat coconut milk
  • 1 14 oz / 400 ml can light coconut milk
  • 2 cups fresh baby corn cut into 2-inch pieces (canned works too see notes)
  • ½ lb asparagus spears cut into 2-inch pieces
  • 1 small red bell pepper roughly chopped
  • 1 tbsp organic brown sugar
  • 1 tbsp lime juice
  • Salt to taste (about ¾ tsp)
  • ¼ cup fresh basil leaves chopped
  • ¼ cup fresh cilantro chopped
  • Cooked jasmine or basmati rice for serving

Equipment

  • Two pans, one pot that's the full equipment list:
  • Large nonstick skillet - for searing the tofu until golden
  • Large pot or Dutch oven - for building and simmering the curry sauce
  • Tofu press or clean kitchen towels - for pressing the tofu before cooking (critical step more on this below)
  • Knife and cutting board- for prepping tofu, vegetables, and herbs
  • Spatula - for flipping the tofu without breaking the cubes
  • Measuring spoons and cups
  • Ladle for serving over rice
  • Rice cooker or saucepan - for cooking the rice alongside the curry
  • FYI, working with two pans simultaneously sounds more complicated than it actually is. You sear the tofu in the skillet while you build the curry sauce in the pot at the same time — the two processes run in parallel and finish at almost exactly the same point. It's genuinely efficient once you get the rhythm of it.

Method
 

  1. Press the tofu first. Before anything else, press the tofu for at least 15–20 minutes to remove excess moisture. Wrap it in clean kitchen towels and place something heavy on top, or use a tofu press if you own one. This step determines whether your tofu turns golden and crispy or pale and steamy and the difference is significant.
  2. Sear the tofu. Coat the bottom of a large nonstick skillet with 1 tablespoon of peanut oil over medium heat. When hot, arrange the tofu cubes in a single layer. Cook for about 10 minutes, flipping once or twice to brown multiple sides. Transfer to a plate and set aside.
  3. Bloom the curry paste. While the tofu cooks, coat the bottom of a large pot with the remaining tablespoon of peanut oil over medium heat. When the oil is hot, add the green curry paste. Sauté for 1–2 minutes, stirring constantly, until the paste becomes deeply fragrant and the color deepens slightly.
  4. Add the coconut milk. Pour in both cans of coconut milk and stir to combine with the curry paste. Raise the heat and bring to a simmer.
  5. Cook the baby corn. Add the baby corn and simmer for about 7 minutes.
  6. Add remaining vegetables. Stir in the asparagus and red bell pepper. Continue simmering for another 3 minutes until the vegetables are tender-crisp and the asparagus turns bright green.
  7. Finish the curry. Stir in the seared tofu, brown sugar, and lime juice. Mix gently to combine.
  8. Add fresh herbs and season. Remove the pot from heat. Stir in the fresh basil and cilantro. Season with salt to taste and adjust any other seasonings as needed.
  9. Serve. Divide the curry into bowls over cooked rice and serve immediately.

Notes

Nutrition Per Serving
One of four servings delivers (not including rice):
  • Calories: 459 kcal
  • Protein: 13.5g
  • Carbohydrates: 33.1g
  • Fat: 32.7g (Saturated Fat: 18.9g from coconut milk)
  • Fiber: 4.7g
  • Sugar: 10g
  • Sodium: 1,102mg
  • Potassium: 544mg
  • Calcium: 222mg
  • Iron: 5mg