Vegan Slow Cooker Tofu Tikka Masala

Name: Vegan Slow Cooker Tofu Tikka Masala
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package extra firm tofu, drained, pressed and cut into ½ inch cubes; 3 cloves garlic, minced; 1 white onion, diced; 1 red bell pepper, cut into chunks; 2 medium carrots, sliced; 1 ½ cups diced gold potatoes* (from about 2-3 medium gold potatoes); 2 cups cauliflower florets; 1 (15 ounce) can tomato sauce; 1 (15 ounce) can lite coconut milk (can also use full fat coconut milk); ½ tablespoon pure maple syrup; ½ tablespoon freshly grated ginger; 1 tablespoon garam masala; 1 ½ teaspoons cumin; 1 teaspoon Coriander; ½ teaspoon ground turmeric; ¼ teaspoon paprika; ¼ teaspoon cayenne pepper, plus more if you like things a little spicier; ½ teaspoon salt; freshly ground black pepper; ¾ cup frozen peas; Fresh chopped cilantro, for garnishing

User Reviews

4.8

90 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
4 servings
Calories
303 kcal
Course
Lunch, Dinner
Cuisine
Indian, American, Vegan

Vegan Slow Cooker Tofu Tikka Masala

Stella Guerrero

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This unbelievably nourishing vegan tikka masala recipe is packed with veggies and plenty of protein from tofu! It's a great recipe for crowds or to make for meal prep and is delicious with a side of naan bread for dipping. Use your slow cooker for an easy meal with little cleanup!

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Ingredients

Servings

1 (16 ounce) package extra firm tofu, drained, pressed and cut into ½ inch cubes
3 cloves garlic, minced
1 white onion, diced
1 red bell pepper, cut into chunks
2 medium carrots, sliced
1 ½ cups diced gold potatoes* (from about 2-3 medium gold potatoes)
2 cups cauliflower florets
1 (15 ounce) can tomato sauce
1 (15 ounce) can lite coconut milk (can also use full fat coconut milk)
½ tablespoon pure maple syrup
½ tablespoon freshly grated ginger
1 tablespoon garam masala
1 ½ teaspoons cumin
1 teaspoon Coriander
½ teaspoon ground turmeric
¼ teaspoon paprika
¼ teaspoon cayenne pepper, plus more if you like things a little spicier
½ teaspoon salt
freshly ground black pepper
¾ cup frozen peas
Fresh chopped cilantro, for garnishing

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Instructions

In a large slower, add garlic, diced onion, sliced carrots, cauliflower florets, diced potatoes, tomato sauce, coconut milk, maple syrup, fresh ginger, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, salt and black pepper. Stir to combine. Add in tofu cubes, and give a gentle stir. Cook on high for 3-4 hours or low for 6-7 hours.
Before you are ready to serve, stir in the frozen peas and allow to cook uncovered for 5-10 more minutes. Serve with as is with a side of naan bread, or with brown rice or quinoa. If you are not vegan, I suggest serving with yogurt! Garnish with cilantro before serving. Serves 4-6.

Notes

*Feel free to sub cubed sweet potatoes or cubed butternut squash for the gold potatoes.
See the full post for tips, tricks, and storing instructions!

Nutrition Information

Show Details

Serving 1serving Calories 303cal (15%) Carbohydrates 35.7g (12%) Protein 14.8g (30%) Fat 11.5g (18%) Saturated Fat 5.7g (29%) Fiber 8.7g (35%) Sugar 13.1g (26%)