Slow Cooker Coconut Tofu Curry

By gapboy1379-2

Ingredients

• 8 ounces extra-firm tofu, cubed
• 1 cup peeled onion, halved
• 2 teaspoons peeled garlic
• 2.5 cups green bell pepper, seeded and quartered
• 1.5 teaspoons salt
• 1 Tablespoon garam masala
• 1 Tablespoon curry powder
• 2 Tablespoons peanut butter
• 10 ounces coconut milk
• 8 ounces tomato paste

Preparation

Step 1

Directions:
Blend all ingredients except tofu in a food processor. Pour into slow cooker and add tofu. Cook on low for 4-5 hours.


Freezing Directions:
Blend all ingredients except tofu in a food processor. Pour into a gallon bag. Place tofu cubes into a quart bag. Label and freeze. To serve: Thaw ingredients in fridge overnight. Place all ingredients in slow cooker and cook on low 4-5 hours.