This unbelievably nourishing vegan slow cooker tofu tikka masala has a hearty serving of veggies like carrots, bell pepper, cauliflower and potatoes! Makes a great recipe for crowds or to make for meal prep. Delicious with a side of naan bread for dipping. This recipe is in partnership with Nasoya.
Oh hi friends! How was your weekend? This weekend was the first one I’ve spent at home in Chicago in quite some time. Since summer, It feels like I traveled nearly every week, which I’m not complaining about because I LOVE to travel; however, the downside of being gone so much is that I have less time to spend cooking. And by now, I think we all know how meal planning during busy weeks is essential to eating healthy.
But guess what? That’s where our dear friend Mr. Slow Cooker comes in. Mr. Slow Cooker is the type of guy you want in your life. He’s reliable, makes healthy cooking easy and gets the job done.
This easy vegan tikka masala recipe is one that Abra and I scarfed down pretty much right after it came out of the slow cooker, because dang, was it sweet, full of texture (thanks to all the veggies) and incredibly cozy for a cold night.
And here’s more good news: There’s plenty of cold-fighting ingredients involved (garlic, ginger, turmeric), making it a great recipe to make when you’re feeling under the weather.
Let’s talk about what’s involved:
Packed with plant-based protein thanks to Nasoya organic tofu: I like to use the extra-firm tofu in this recipe so that it doesn’t fall apart in the slow cooker. Each serving of Nasoya tofu offers 9g protein plus it’s to use because there’s absolutely no need to cook it. Normally, I drain all the liquid from the package, squeeze the excess moisture out of the tofu a bit with a clean towel or paper towel, then cut into cubes and add to recipes. Read more on how to use the different varieties of Nasoya tofu here.
All the veggies: YESS. This recipe involves a hearty dose of veggies including carrots, potatoes (or sweet potatoes), cauliflower, red bell pepper and onion. It’s good for ya so eat it up.
The sauce & spices make it special: Oh baby, it’s a little sweet, a little spicy and so delicious, you won’t be able to stop eating it. The sauce includes tomato sauce, coconut milk, fresh ginger, garlic, a touch of maple syrup and spices. The spices are a mixture of garam masala (a spice blend available at most grocery stores), cumin, coriander turmeric, paprika and cayenne pepper. I’m very into it.
Overall, this is a really delicious, easy plant-based recipe to get more veggies in. I suggest serving it on game days, at parties, or just prepping for your weekly lunches/dinners. Oh and don’t forget to serve this with a little naan on the side, because you know the saying — when I dip, you dip, we dip! Enjoy! Xo.
Don’t forget, if you make this recipe, be sure to rate and leave a comment below! You can tag #ambitiouskitchen on Instagram.
- Serves: 4 servings
- Serving size: 1/4th of recipe
- Calories: 303
- Fat: 11.5g
- Saturated fat: 5.7g
- Carbohydrates: 35.7g
- Sugar: 13.1g
- Fiber: 8.7g
- Protein: 14.8g
- 1 (16 ounce) package extra firm Nasoya tofu, drained and ½ inch cubed
- 3 cloves garlic, minced
- 1 white onion, diced
- 1 red bell pepper, cut into chunks
- 2 medium carrots, sliced
- 1 1/2 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
- 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.
*Feel free to sub cubed sweet potatoes or cubed butternut squash for the gold potatoes.
This recipe is sponsored by Nasoya, a brand I love. All recipes, text and opinions are my own. Thanks for supporting AK and the brands that help make this site possible.
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