This simple tofu dish is gently seasoned with aromatic Indian-inspired spices and slow cooked to develop deep, warming flavor. It’s intentionally mild, making it family-friendly.
The subtle smoky note and warm reddish-orange hue come from the blend of curry powder, turmeric, and smoked paprika. Be sure not to substitute regular paprika, as it won’t provide the same depth of flavor.
This dish has become one of Mia’s favorite dinners. It’s simple enough to make herself, and more often than not, she packs the leftovers into a stay-warm thermos for lunch at school the next day.
The coconut milk creates a creamy base, while the blend of spices adds warmth without heat. It’s simple, satisfying, and one of those recipes that has earned a regular place in our dinner rotation.
In a pinch, you can make this on the stovetop, but the crock pot version is worth it because the longer cooking time allows the flavors to fully seep into the tofu.
Mia’s Slow Cooked Coconut Tofu
by Debbie Steinbock
Ingredients:
1 block extra-firm tofu, pressed
1 (13–14 oz.) can full-fat coconut milk
1 cup chicken or vegetable broth
1½ tsp. sea salt
½ tsp. mild curry powder
¾ tsp. smoked paprika
¾ tsp. ground cinnamon
¾ tsp. ground turmeric
¾ tsp. ground ginger
2 Tbsp. fresh cilantro, chopped
Method:
- Set the crock pot to low and cook for 4 hours.
- In the crock pot, whisk together the coconut milk, broth, sea salt, curry powder, smoked paprika, cinnamon, turmeric, and ginger.
- After pressing the tofu, cut it into 1-inch cubes and gently add them to the crock pot, stirring to coat.
- Cover and cook on low for 4 hours, stirring once halfway through if possible.
- Stir in the chopped cilantro during the last few minutes of cooking.
- Serve warm over rice with vegetables such as sautéed spinach, green beans, or roasted carrots.
