Slow Cooker Eggplant and Tofu Thai Curry

This savory Eggplant curry comes together quickly for a healthy meal. Sauteing the tofu beforehand ensures proper consistency. It’s high fiber, high protein, low-calorie, and vegan – but it’s not light on taste! Serve with flatbread.

This recipe easily scales to 6 or 8 servings if you serve with prepared brown rice.

Yields: 4 servings



!Prepare Tofu

Drain Tofu

Place on paper-towel lined plate and layer with more paper towels.

Place something heavy on top of it (I use a cast iron skillet) and allow to drain 30 minutes.

!30 minutes before slow cooker is done

Cube drained tofu

Toss in 1 TBSP cornstarch.

Spray pan with cooking oil and saute till tofu is lightly browned and has a french toast texture.

!Slow Cooker Prep

Combine all ingredients (except tofu) in slow cooker.

Cover and cook High for 3 - 4 hours or low for 6 hours.

During the last 30 minutes of cooking, add prepared tofu and stir.