Description
Enjoy an aromatic bowl of Slow Cooker Vegan Tofu Tikka Masala that’s easy to prepare and packed with flavor. Try it today!
Ingredients
Scale
- 16 oz extra firm tofu
- 3 cloves garlic
- 1 white onion
- 1 red bell pepper
- 2 medium carrots
- 1½ cups diced gold potatoes
- 2 cups cauliflower florets
- 1 can tomato sauce (15 oz)
- 1 can lite coconut milk (15 oz)
- ½ tablespoon pure maple syrup
- ½ tablespoon freshly grated ginger
- 1 tablespoon garam masala
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- Freshly ground black pepper to taste
- Fresh cilantro, chopped
Instructions
- Press the tofu for 20–30 minutes to remove excess moisture.
- While pressing, prepare vegetables: dice onion, mince garlic, chop bell pepper, slice carrots, and break cauliflower into florets.
- Add all veggies along with tomato sauce and coconut milk into the slow cooker.
- Stir in maple syrup and spices; gently fold in pressed tofu.
- Cook on HIGH for 3–4 hours or LOW for 6–7 hours until vegetables are tender.
- Stir in frozen peas during the last few minutes of cooking.
- Serve warm, garnished with fresh cilantro alongside rice or vegan naan.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg