Slow-Cooker Coconut Basil Tofu

I know I’ve made this promise before, but one of my blogging goals this year is to post easier recipes. I have a weird thing about challenging myself with recipes. I need each one to top the next, which sometimes results in 20+ ingredients and steps most of which the majority of people will never make.

When I asked you guys what kinds of recipes you were looking for a lot of you said easy lunches and dinners. Truth-be-told I could use a few more of these kinds of recipes too. My go-tos in the kitchen are always extravagant breakfasts and desserts and I tend to shy away from savoury meals. No more of that in 2014!
coconut basil tofu And what could possibly be any easier than the slow-cooker? The answer is nothing. Throw everything in, come back in 4 hours and poof! Dinner. And because I was feeling ultra-lazy I made rice in the rice-cooker. This meant I had more time to watch trashy british reality TV.

While we’re on the topic of convenience, I was sent these awesome frozen herbs from a company called Dorot (Toppits in Canada). Since my mini herb garden lasted all of 2 weeks I am always looking for easy and affordable ways to use fresh herbs. As much as I like dried herbs they really don’t compare to the fresh stuff. Dorot/Toppits allows you to get your fresh herb fix year round without worrying about them dying before you get around to using them.

coconut basil tofu 2 Don’t worry, the pancakes and cookies ain’t going anywhere but I will be trying to incorporate more simple and healthy lunches and dinners this year. Starting with this easy Slow-Cooker Coconut Basil Tofu.

Slow-Cooker Coconut Basil Tofu

by The Healthy Maven

Prep Time: 5 mins

Cook Time: 4 hours

Keywords: slow-cooker entree gluten-free vegan vegetarian coconut basil tofu

Ingredients (Serves: 4)

  • 1 package firm tofu, cut into large strips
  • 4 cups baby bok choy, washed and larger pieces cut in half
  • ¾ medium onion, sliced into large chunks
  • 8 oz mushrooms, sliced
  • 1 can lite coconut milk
  • 1 cup low-sodium vegetable broth
  • 2 T gluten-free tamari
  • 2 T rice wine vinegar
  • 1 T fish sauce
  • 3/4 cup fresh basil, chopped (or 6 cubes of Dorot frozen basil)
  • 2 garlic cloves, minced( 1 cue of Dorot frozen garlic)
  • 1.5 T fresh ginger, minced (or 3 cubes of Dorot frozen ginger)
  • ½ tsp crushed red pepper flakes
  • 1 T coconut palm sugar
  • ¼ cup cornstarch
  • ½ tsp salt

Instructions

1. Set slow-cooker on high.

2. Add coconut milk, vegetable broth, tamari, fish sauce, rice wine vinegar, garlic, basil and ginger to the slow cooker. Stir.

3. Add in tofu, bok choy, onion, and mushrooms, crushed red pepper and coconut palm sugar and stir to coat with sauce.

4. Cook on high for 3.5 hours.

5. At 3.5 hours add in cornstarch and stir well.

6. Cook for another 30 minutes.

7. Add salt to taste and serve warm with rice.

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Disclaimer: I was provided with samples of Dorot Frozen Herbs in order to sample their product; however all opinions above are my own. 

What are your go-to easy recipes? Are you a fan of slow-cooker recipes?

Comments

  1. says

    Your goal = my goal. I was just looking at my blog editorial calendar for January and all my planned recipes so far are sweet ones :lol: Part of me thinks I should just stick to what I love and am good at, but then there’s the whole variety thing and… yeah…. But easy recipes are always good ones in my book.
    Amanda @ .running with spoons. recently posted…. link love 1/5 .

  2. says

    Oh I am SO making this!!!! Always trying to find new ways to make tofu but I’m not too creative myself so it gets hard.
    My go-to healthy recipe is quinoa, taco seasoning, a can of black beans and some frozen corn, stuffed into a whole grain taco shell – or even plain! SO good and SO easy!

  3. says

    3/4 cups of basil?!! Count me in! It is my absolute favorite herb! I reallyyyyy want to make this… why must I be leaving home tomorrow?!
    I don’t think I’ve ever made a slow-cooker recipe myself, but I love the idea. As much as I love to cook, sometimes I like being lazy even more. ;)
    Alex@vegginout recently posted…Banana Zucchini Bread

  4. says

    Wow, I’ve never heard of frozen herbs … that sounds amazing! I LOVE fresh herbs, but they’re pretty expensive. My basil plant did great for 8 months of the year … but not so much right now. Your recipe (of course) looks delicious, and since I just made a bok choy tofu dish and have some leftover ingredients, I just might have to try it out this week!
    Megan (The Lyons’ Share) recently posted…7 Supplements I Currently Take

  5. says

    I hate to admit it, but i’m totally guilty of saving all these fabulous-sounding recipes that you post – and other people/pinterest – and then not even attempting to make HALF of them! I think I get scared off if there are 1. a lot of ingredients or 2. if there are more than 2 ingredients that I’ve never used before or have no idea what they are or if I like them. See this is why I need to live next door to you and pay you to cook our dinners each week…GAH! I’m such a bad meal planner too…and what’s sad, I really do like to cook and bake! But when I do, it gets really expensive with all the “new ingredients” or the 35+ ingredients you need for ONE dinner meal! I really need some new/more crockpot recipes though, because I think that would be the best bet for us since I don’t get home until later and we eat a late dinner. Like tofu – I DO like tofu, but do you know I’ve never cooked with it?! What is WRONG with me?!
    Nikki @ will run for pizza recently posted…Pizza wasted.

  6. says

    Mmmm I’ve been totally obsessed with my slow cooker lately!! SO pumped to try this! And I just so happen to have a package of tofu sitting in my fridge just dying to be thrown in the crock pot. I’ve never tried those frozen little herby cubes, but now I’m intrigued :)

  7. says

    Oh, yum! I haven’t had tofu in forever and this recipe looks like the perfect way to start off a new tofu addiction! Love your blog!

  8. says

    This post and the subsequent comments got me thinking. As much as I love food blogs, I’d say that I make about 1/10 of the recipes, if that many. For the most part, I get ideas for things that I want, and then I search for recipes. It doesn’t usually happen the other way. Or, if it does, I use a recipe that I see on a blog as inspiration for my own recipe. To me, the best part of a food blog is the food porn. I love food. I love looking at pictures of it. I love imagining how it would taste. I love the quirky descriptions that go with it (if it’s written by a talented lady like you, at least). And if those things don’t exist, I don’t read. Could be the most delicious thing ever, if it’s ugly and if I don’t like the blogger, too bad.

    All that to say, I hate breakfast, but I love you and I ADORE your pictures and admire your 20,000 ingredients, so you do you girl. Don’t feel like you’ve got to change unless you want to challenge yourself! In which case, hooray for easy and yes indeed to the slow cooker :)
    Amy @ Long Drive Journey recently posted…5 Lessons from My Vegetable Challenge

    • says

      I could spend all day on pinterest pinning recipes and will maybe make 1 a year. It’s so sad. I’ve come to the conclusion that most people won’t make my recipes either…ah well, at least I ate well and they look pretty haha

  9. says

    No joke Davs- I was having a convo with mum yesterday about cooking tofu in a curry in a slow cooker and whether or not it would disintegrate or stay intact- you’ve answered it with this cheers!

    I definitely hear you on the easier recipe creation- I’ve been working on making mine with less ingredients, and one’s way more accessible. I’ve come to realise not everyone has peanut flour, random flours or specific pureed veg. :p
    Arman @ thebigmansworld recently posted…Spill it, Sundays #6- Childhood dreams VS Reality

  10. says

    Sigh….I miss my slower cooker that we had to leave behind in the states. Perhaps I can talk the hubs into getting another one. No such thing as too many appliances right? :)

    Do you think I could make this recipe w/o a slow cooker? Perhaps just on the stovetop?
    Jessie recently posted…MIMM: Cheesy Crab & Egg Waffles

  11. says

    I love crock pot meals and anything with basil makes me happy. However, I don’t know about tofu – the one (yep only once!) time I tried it I spit it out. I know that it was probably just not prepared well but I have a huge mental block…
    Kim recently posted…Sunday Deserves Some Sunshine

  12. says

    Love that we posted a slow cooker recipe a day apart :) Thai basil is my faveee to get at Thai restaurants and I love the idea of tossing this all in and having dinner!! I actually almost bought tofu at the store today to make this but chickened out at the last minute (already have two meals in the works and they make more than enough for me and pops!). Next week!!
    Cassie recently posted…Spinach and Herb Turkey Meatballs

  13. says

    The crazier work gets, the more attractive the slow cooker becomes :P

    I can’t honestly say I’ve ever tried tofu in mine, because I’ve always been afraid it would breakdown to quickly and be left a mushy mess? Apparently not! :P This would be just the kind of thing I would love to come home to after a winter’s day (in my mind, trudging through the snow, with the wind blowing bitterly. Nevermind that it doesn’t snow here, that’s how I picture it ;) )

    Such a handy recipe to have up my sleeve come cold weather :D
    Mitchell recently posted…Banana “Ice-Cream”

  14. says

    Don’t get me wrong. I like my desserts, but I’m a much bigger fan of savory recipes because while I might not have dessert every day, I definitely do eat breakfast, lunch and dinner. Tofu still scares me though. Yes, I’m probably the only vegetarian anywhere who’s never tried tofu. Maybe if you make it for me. Pretty please.

  15. says

    Yes to slow cookers! I keep saying I’m going to use mine more this season, but since my pumpkin chili, I’ve yet to break it out again! Ugh…get on it, Heather! My go-to easy meal? Breakfast! Ha! Nothing like a 2 minute bowl of cereal or Greek yogurt…lately, even cooking eggs seems to take too long! Ha!

    Love the dark background in these pictures! Teach me your ways!!
    Heather @ Kiss My Broccoli recently posted…Peanut Butter Pumpkin Banana Wrap

  16. Anna says

    Great recipe! What size slow cooker did you use for this recipe? Also, would it cook longer if I have it on low setting?
    Thanks!

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