Are you a busy professional looking for quick and easy meal solutions? Do you want to incorporate more plant-based meals into your diet, but don’t have a lot of time to spend in the kitchen? Look no further! Tofu is a versatile ingredient that can be used in a variety of delicious and nutritious dishes. And with the convenience of a crockpot, cooking tofu couldn’t be easier.
In this article, we’ll explore 20 mouth-watering tofu crockpot recipes that are perfect for busy weeknights. From curries to stews, soups to stir-fries, these recipes are sure to please even the pickiest eaters. Whether you’re a vegetarian or just looking for some healthy meal ideas, these slow cooker tofu recipes have got you covered.
In the following pages, we’ll dive into each of these 20 delicious recipes, complete with step-by-step instructions and mouth-watering photos. So grab your crockpot and get ready to cook up some tasty tofu dishes that are sure to become family favorites!
Slow Cooker Vegan Tofu Curry
Slow Cooker Vegan Tofu Curry Recipe
A flavorful and aromatic curry that’s perfect for a weeknight dinner, this slow cooker recipe is easy to prepare and packed with protein-rich tofu. With the convenience of a slow cooker, you can let the magic happen while you’re away, and come back to a delicious and nutritious meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Add tofu, onion, garlic, bell pepper, diced tomatoes, vegetable broth, curry powder, cumin, and turmeric to the slow cooker.
2. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Garnish with fresh cilantro leaves, if desired.
5. Serve over rice or with naan bread.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crockpot Tofu Tikka Masala
A flavorful and comforting Indian-inspired dish that’s perfect for a cozy evening in. This Crockpot recipe combines tender tofu with aromatic spices, creamy tomato sauce, and fluffy basmati rice.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into 1-inch cubes
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon garam masala
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– 1 can of coconut milk
– 1 can of diced tomatoes
– 1 cup of basmati rice
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Add the tofu, onion, garlic, garam masala, cumin, coriander, and cayenne pepper (if using) to the Crockpot.
2. Cook on low for 4-5 hours or high for 2-3 hours.
3. Stir in the coconut milk and diced tomatoes.
4. Serve over basmati rice, garnished with fresh cilantro.
Cooking Time: 4-6 hours
Easy Tofu and Vegetable Stew
A hearty and comforting stew that’s perfect for a quick weeknight dinner. With its blend of tender tofu, colorful vegetables, and savory broth, this dish is sure to become a favorite.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 potatoes, peeled and cubed
– 1 red bell pepper, sliced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the carrots, potatoes, and red bell pepper; cook for an additional 5 minutes, stirring occasionally.
4. Add the tofu, diced tomatoes, vegetable broth, and thyme; bring to a simmer.
5. Reduce heat to low and let stew cook for 20-25 minutes or until the vegetables are tender.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Spicy Korean Tofu Soup (Sundubu Jjigae)
This spicy and savory soup is a popular Korean dish that pairs perfectly with steaming hot rice or noodles. The combination of firm tofu, crunchy vegetables, and rich gochujang sauce will leave you craving for more.
Ingredients:
– 1 block extra-firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon grated ginger
– 2 cups Korean chili flakes (gochugaru)
– 2 cups anchovy paste-free chicken broth
– 1/4 cup soy sauce
– 1/4 cup gochujang (Korean chili paste)
– Salt and black pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add bell pepper, ginger, and tofu; cook for 3-4 minutes or until the vegetables are tender.
3. Stir in chili flakes, chicken broth, soy sauce, and gochujang. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
4. Season with salt and black pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-18 minutes
Slow Cooker Tofu Chili
A hearty and flavorful chili recipe that’s perfect for a chilly day. This slow cooker tofu chili is a twist on the classic, packed with tender tofu and aromatic spices.
Ingredients:
– 1 (14 oz) can diced tomatoes
– 1 cup cooked tofu, drained and crumbled
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 cup vegetable broth
Instructions:
1. Add the chopped onion, minced garlic, and chopped red bell pepper to the slow cooker.
2. In a separate bowl, combine the cooked tofu, diced tomatoes, kidney beans, cumin, chili powder, paprika, salt, and pepper.
3. Add the mixture to the slow cooker and stir to combine.
4. Pour in the vegetable broth and cover the slow cooker.
5. Cook on low for 6-8 hours or high for 3-4 hours.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crockpot Teriyaki Tofu with Pineapple
This recipe is a delicious twist on traditional teriyaki tofu, featuring the sweetness of pineapple and the ease of a slow cooker. Perfect for a weeknight dinner or a crowd-pleasing party dish.
Ingredients:
– 1 block extra-firm tofu, drained and cut into cubes
– 1/2 cup teriyaki sauce
– 1/4 cup pineapple juice
– 1/4 cup brown sugar
– 2 tablespoons soy sauce
– 2 cloves garlic, minced
– 1 cup pineapple chunks
– 1 tablespoon sesame oil
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. In a small bowl, whisk together teriyaki sauce, pineapple juice, brown sugar, soy sauce, and garlic.
2. Add the tofu to the Crockpot and pour in the sauce mixture.
3. Cook on low for 4-5 hours or high for 2-3 hours.
4. About 30 minutes before serving, stir in pineapple chunks and sesame oil.
5. Garnish with sesame seeds and chopped green onions if desired.
Cooking Time: 4-5 hours (low) or 2-3 hours (high)
Tofu and Mushroom Stroganoff
Tofu and Mushroom Stroganoff: A Vegetarian Twist on a Classic Comfort Food
This recipe combines the flavors of sautéed mushrooms, onions, and garlic with tender tofu, served over egg noodles in a rich and creamy sauce.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon paprika
– Salt and pepper to taste
– 8 oz egg noodles
– Fresh parsley, chopped (optional)
Instructions:
1. Cook egg noodles according to package instructions; set aside.
2. In a large skillet, sauté mushrooms, onion, and garlic in a little oil until tender.
3. Add tofu, vegetable broth, tomato paste, and paprika. Stir well to combine.
4. Bring mixture to a simmer and cook for 5-7 minutes or until sauce has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve over cooked egg noodles, garnished with chopped parsley if desired.
Cooking Time: Approximately 20-25 minutes
Slow Cooker Tofu Bolognese
Slow Cooker Tofu Bolognese Recipe
A plant-based twist on the classic Italian dish, this slow cooker recipe combines tender tofu with rich and tangy tomato sauce.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 tablespoons of olive oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of chopped fresh mushrooms
– 2 cups of canned crushed tomatoes
– 1 cup of vegetable broth
– 1 teaspoon of dried oregano
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. In a slow cooker, heat the olive oil over medium-high heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
4. Add the tofu, crushed tomatoes, vegetable broth, oregano, salt, and pepper. Stir well.
5. Cook on low for 6-8 hours or high for 3-4 hours.
Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 3-8 hours
Crockpot Tofu and Lentil Dal
A hearty, comforting, and flavorful Indian-inspired dish that’s perfect for a busy day.
Ingredients:
– 1 block of firm tofu, drained and cubed
– 1 cup of brown or green lentils, rinsed and drained
– 2 cups of water
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In the Crockpot, combine tofu, lentils, water, onion, garlic, cumin, curry powder, and diced tomatoes.
2. Cook on Low for 6-8 hours or High for 3-4 hours.
3. Season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Thai Coconut Tofu Soup
This creamy and aromatic soup is a twist on the classic Thai coconut soup, but with the added protein boost of tofu. Perfect for a quick and satisfying meal.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 cups vegetable broth
– 1 can (14 oz) coconut milk
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 1/4 cup chopped cilantro
– Salt and pepper to taste
– Lime wedges for serving
Instructions:
1. In a large pot, combine vegetable broth, coconut milk, ginger, and curry paste. Bring to a simmer over medium heat.
2. Add cubed tofu and cook until heated through, about 5 minutes.
3. Season with salt and pepper to taste.
4. Garnish with chopped cilantro and serve with lime wedges.
Cooking Time: 15-20 minutes
Slow Cooker Tofu and Black Bean Tacos
Slow Cooker Tofu and Black Bean Tacos Recipe
Transform your taco Tuesday with this flavorful and easy-to-make slow cooker recipe that combines tender tofu, rich black beans, and tangy spices. Perfect for a busy day when you want to come home to a delicious meal.
Ingredients:
– 1 (14 oz) can black beans, drained and rinsed
– 1 block firm tofu, cut into small cubes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 4 taco shells
– Optional toppings: shredded lettuce, diced tomatoes, avocado, salsa, sour cream
Instructions:
1. In a slow cooker, combine black beans, tofu, onion, garlic, olive oil, cumin, chili powder, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Warm taco shells according to package instructions.
4. Assemble tacos by spooning the slow cooker mixture into the shells.
5. Add desired toppings and serve.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crockpot Tofu Ratatouille
Elevate your vegan game with this hearty and flavorful Crockpot Tofu Ratatouille, perfect for a cozy night in or a potluck gathering.
Ingredients:
– 1 block extra-firm tofu, drained and cubed
– 1 can (14.5 oz) diced tomatoes
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed bell peppers (any color), sliced
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley or basil leaves, for garnish (optional)
Instructions:
1. Place the tofu cubes in the Crockpot.
2. Add the chopped onion, minced garlic, mixed bell peppers, diced tomatoes, olive oil, thyme, salt, and pepper on top of the tofu.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Stir gently to combine, then serve hot, garnished with fresh parsley or basil leaves if desired.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Tofu and Spinach Coconut Curry
This vibrant and aromatic curry combines the creaminess of coconut milk with the savory flavor of tofu and the nutritional boost of spinach, making it a perfect vegan option for any meal.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 cups fresh spinach leaves
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can full-fat coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, and ginger; sauté until the onion is translucent.
3. Add tofu and cook until golden brown on all sides.
4. Stir in curry powder, turmeric, and cayenne pepper (if using); cook for 1 minute.
5. Pour in coconut milk and stir to combine.
6. Reduce heat to low; simmer for 10-15 minutes or until the sauce thickens.
7. Add spinach leaves; stir until wilted.
8. Season with salt and pepper to taste.
9. Garnish with cilantro leaves (if using).
Cooking Time: 20-25 minutes
Slow Cooker Miso Tofu Soup
Warm up with this comforting and savory slow cooker soup that combines the umami flavors of miso paste, tender tofu, and vegetables.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons sesame oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed mushrooms (such as shiitake and cremini), sliced
– 2 cups vegetable broth
– 1 cup water
– 2 tablespoons white miso paste
– 1 teaspoon soy sauce
– Salt and pepper, to taste
– Fresh green onions and sesame seeds, for garnish (optional)
Instructions:
1. In the slow cooker, combine tofu, sesame oil, onion, garlic, and mushrooms.
2. Pour in vegetable broth, water, miso paste, and soy sauce. Stir well to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with green onions and sesame seeds if desired.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Crockpot Tofu and Chickpea Tagine
This hearty tagine combines the tender flavors of tofu and chickpeas with aromatic spices, all cooked to perfection in a slow-cooking Crockpot. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 block firm tofu, drained and cut into cubes
– 1 can chickpeas (14 oz), drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 1 can diced tomatoes (14.5 oz)
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Add tofu, chickpeas, onion, garlic, cumin, smoked paprika, cinnamon, and cayenne pepper to the Crockpot.
2. In a separate bowl, whisk together diced tomatoes and vegetable broth. Pour mixture over ingredients in the Crockpot.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Season with salt and pepper to taste.
5. Garnish with parsley or cilantro, if desired.
Tofu and Sweet Potato Coconut Stew
A creamy and comforting stew that combines the natural sweetness of sweet potatoes with the savory flavor of tofu, all wrapped up in a rich coconut milk broth.
Ingredients:
– 1 medium sweet potato, peeled and diced
– 1 block firm tofu, drained and cubed
– 2 tablespoons coconut oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat the coconut oil over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the sweet potatoes, tofu, cumin, salt, and pepper. Stir to combine.
4. Pour in the coconut milk and bring the mixture to a simmer.
5. Reduce heat to low and let stew cook for 20-25 minutes, or until the sweet potatoes are tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Slow Cooker Tofu Pho
Warm up with a comforting bowl of Slow Cooker Tofu Pho, a Vietnamese-inspired noodle soup that’s perfect for a cozy evening.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 cups chicken or vegetable broth
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon soy sauce
– 1 teaspoon fish sauce (optional)
– 1/4 cup rice noodles
– Fresh basil leaves, for garnish
Instructions:
1. Add cubed tofu, broth, onion, garlic, and ginger to a slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir in soy sauce and fish sauce (if using).
4. Cook rice noodles according to package instructions.
5. Assemble bowls by placing cooked noodles at the bottom, followed by tofu mixture and garnishing with basil leaves.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crockpot Tofu and Peanut Satay
Transform your taste buds with this easy and flavorful recipe! This Crockpot Tofu and Peanut Satay dish is perfect for busy days or impromptu gatherings.
Ingredients:
• 1 block of extra-firm tofu, drained and cut into cubes
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1/4 cup chopped peanuts
• 1/4 cup coconut milk
• 1 tablespoon lime juice
• Salt and pepper to taste
Instructions:
1. In the Crockpot, combine peanut butter, soy sauce, brown sugar, ginger, and garlic.
2. Add tofu cubes and mix until coated with the peanut mixture.
3. Stir in chopped peanuts, coconut milk, and lime juice.
4. Cook on Low for 6-8 hours or High for 3-4 hours.
5. Serve warm, garnished with additional peanuts and a sprinkle of salt if desired.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Tofu and Eggplant Thai Green Curry
A flavorful and vibrant Thai-inspired curry that combines the creaminess of tofu with the tender sweetness of eggplant, all wrapped up in a spicy green curry sauce.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 cups Thai green curry paste
– 1 cup water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden, about 3-4 minutes per side. Remove from pan.
3. Add eggplant and cook until tender, about 5 minutes per side. Remove from pan.
4. In the same pan, add garlic and ginger; cook for 1 minute.
5. Stir in curry paste and cook for 1 minute.
6. Pour in coconut milk and water or broth. Bring to a simmer.
7. Add tofu and eggplant back into the pan. Simmer for 2-3 minutes or until heated through.
8. Season with salt and pepper to taste.
9. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Slow Cooker Tofu Goulash
This hearty and comforting dish is a twist on the classic Hungarian goulash, with the added bonus of being easy to prepare and perfect for a busy day. With just a few simple ingredients and a slow cooker, you can create a rich and flavorful meal that’s sure to please.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into bite-sized pieces
– 1 onion, chopped
– 3 cloves of garlic, minced
– 2 cups of vegetable broth
– 1 cup of canned diced tomatoes
– 1 teaspoon of paprika
– Salt and pepper to taste
– Optional: sour cream and chopped fresh parsley for serving
Instructions:
1. Add the tofu, onion, garlic, vegetable broth, diced tomatoes, paprika, salt, and pepper to the slow cooker.
2. Stir well to combine, then cook on low for 6-8 hours or high for 3-4 hours.
3. Serve hot, topped with a dollop of sour cream and some chopped fresh parsley if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Summary
Get ready to spice up your weeknights with these 20 delicious tofu crockpot recipes! From vegan curry and tikka masala, to chili and teriyaki dishes, there’s something for everyone. Discover how easy it is to cook up flavorful meals like slow cooker bolognese, lentil dal, and black bean tacos. And don’t forget about the international flavors – Korean soup, Thai curries, and Moroccan tagine are just a few of the tasty options. With minimal effort, you can create a variety of mouth-watering dishes that are perfect for busy families or solo meals.
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