Wrap the potatoes tightly in aluminum foil (thin, not-heavyweight is easiest to use here) and arrange them in the slow cooker. Cover and cook on low for 8 hours.
Make the tofu cream: Put all the ingredients in a blender or food processor and blend to combine. Transfer to a container, cover, and refrigerate until ready to serve.
Make the smoky almonds: Put all the ingredients in a skillet or sauté pan and toss to combine. Place over medium-high heat and cook, stirring and tossing frequently, until very fragrant (an understatement) and deeply browned, 4 to 5 minutes. The smaller almond bits and spices will become almost black, and that’s okay. Scrape into a bowl and set aside at room temperature until ready to serve.
Using tongs, remove the potatoes from the cooker, unwrap them, and split each down the center lengthwise. Season with salt and pepper and serve with the tofu cream and almonds.