Vegan Slow Cooker Tofu Tikka Masala
User Reviews
4.8
Vegan Slow Cooker Tofu Tikka Masala
Description
Vegan Slow Cooker Tofu Tikka Masala uses pressed, cubed extra-firm tofu combined with garlic, onion, carrots, red bell pepper, cauliflower, diced gold potatoes, and frozen peas tossed in a richly spiced sauce made from tomato sauce and coconut milk. The sauce incorporates a blend of traditional spices—garam masala, cumin, coriander, turmeric, paprika, and cayenne pepper—enhanced with fresh ginger and a touch of maple syrup for sweetness. The ingredients cook slowly on low or high heat to meld the spices and soften the vegetables without breaking apart the tofu.
The result is a creamy, mildly spiced curry with tender vegetables and tofu carrying the complex flavors. Adding frozen peas near the end preserves their texture and color. The dish is versatile for serving over grains or with naan and provides satisfying plant-based protein.
The recipe suggests substituting sweet potatoes or butternut squash for potatoes if preferred and recommends garnishing with fresh cilantro. Leftovers can be stored and reheated gently to preserve texture.
Ingredients
- 1 tofu extra firm; drained, pressed, cut into ½ inch cubes; 16 ounces
- 3 cloves garlic minced
- 1 onion white, diced
- 1 bell pepper red, cut into chunks
- 2 carrot medium, sliced
- 1 ½ cups gold potatoes diced; from about 2-3 medium potatoes
- 2 cups cauliflower florets
- 1 tomato sauce 15 ounce) can
- 1 coconut milk lite or full fat; 15 ounce can
- ½ tablespoon pure maple syrup
- ½ tablespoon ginger freshly grated
- 1 tablespoon garam masala
- 1 ½ teaspoons cumin
- 1 teaspoon Coriander
- ½ teaspoon Turmeric ground
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper plus more if desired
- ½ teaspoon salt
- black pepper freshly ground
- ¾ cup peas frozen
- cilantro fresh, chopped, for garnish
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
- Sweet potatoes or butternut squash may be used instead of gold potatoes for variation.
- Refer to the full recipe post for additional preparation tips and storage instructions.
- Garnish with fresh cilantro before serving for added freshness.
- Serve with naan, brown rice, or quinoa; yogurt can be added if not vegan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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