Coconut Curried Tofu and Spinach
- Servings: 4
Here's a vegan slow cooker recipe that cooks on low to bring you a curried tofu and mushroom main dish with peanut butter, coconut milk, curry powder, and more. This recipe cooks in about a half day—4 hours. That's long enough for natural slow cooker aromatherapy to happen. Start with a slow cooker liner in place and cleanup is a cinch. No slow cooker scrubbing or soaking. Just let the slow cooker cool, remove the empty liner, and toss.
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- Nonstick cooking spray
- 2 tablespoons cornstarch
- 1 cup low-sodium vegetable broth
- 1/4 cup natural peanut butter
- 1 teaspoon red curry paste
- 2 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons minced ginger
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 14-ounce package firm tofu, cut into 1-inch cubes
- 6 ounces shiitake mushrooms, sliced
- 1 cup light coconut milk
- 1 tablespoon freshly squeezed lime juice
- 6 cups baby spinach
- 3/4 cup instant brown rice
- 4 lime wedges (optional)
- Disposable slow cooker liner
Place the disposable slow cooker liner inside a 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Coat the inside of the slow cooker liner with cooking spray. Combine cornstarch and broth until cornstarch is dissolved; stir in peanut butter, curry paste, brown sugar, soy sauce, ginger and garlic. Add bell pepper, tofu and mushrooms and toss gently. Add to slow cooker. Cover and cook on low 4 hours.
Stir in coconut milk, lime juice and spinach, turn slow cooker to high; cook 15 minutes more.
Cook rice according to package directions, omitting fat and salt. Serve curry over rice. Garnish with lime wedges if desired.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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