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.
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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.
What is tikka masala?
Tikka Masala is a popular Indian dish made up of chicken in a curry-spiced tomato-based sauce that’s typically infused with heavy cream and/or butter. In this vegan tikka masala recipe, we’re swapping the chicken for tofu and using creamy coconut milk instead of any dairy!
If you’re not vegan/vegetarian, feel free to try my amazing Slow Cooker Chicken Tikka Masala.
Ingredients in this vegan tikka masala
Oh baby, this tofu tikka masala is packed with amazing flavor, veggies, and protein. It’s a little sweet, a little spicy and so delicious, you won’t be able to stop eating it. Here’s what you’ll need to make it:
- Tofu: I like to use the extra-firm tofu in this recipe so that it doesn’t fall apart in the slow cooker. See below for tips on prepping the tofu! You could also add chickpeas for an additional boost of protein.
- Veggies: YESS. This recipe involves a hearty dose of veggies including carrots, potatoes (or sweet potatoes), cauliflower, red bell pepper and onion. I also like to stir in peas! It’s good for ya so eat it up.
- For the sauce: the flavorful tikka masala sauce includes tomato sauce, coconut milk, fresh ginger, garlic, a touch of maple syrup and spices.
- For the 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.
Don’t forget to prep your tofu
I like to use the extra-firm tofu in this recipe so that it doesn’t fall apart in the slow cooker. To prep it before adding it to your slow cooker:
- Wrap your extra firm tofu block with a dish towel and place it on a plate
- Place a wooden cutting board on top
- Put something heavy on top of the cutting board like a pot of water, books, etc. so that the water begins to squeeze out into the towel. Press for at least 10 minutes. Then cube the tofu and use it as written in the recipe!
Alternatively, you can also use a tofu press specifically designed for squeezing out tofu!
How to make vegan tikka masala in the slow cooker
This slow cooker tofu tikka masala recipe couldn’t be easier to make. It’s literally three steps! Here’s how to make it:
- Mix the sauce & veggies. Add all of your veggies, sauce ingredients, and spices to your slow cooker and give it all a stir.
- Add the tofu. Carefully fold in the tofu chunks, then cook the tikka masala on high for 3-4 hours or on low for 6-7 hours.
- Finish & serve. If you’d like stir in the frozen peas about 5-10 minutes before you’re ready to eat. Then serve the tikka masala with your fav sides!
Our fav ways to serve tikka masala
This tofu tikka masala is delicious on its own, but we love it on top of brown rice, my famous coconut rice, fluffy quinoa or cauliflower rice for a low carb option. Don’t forget the pita bread or naan to soak up the creamy sauce!
Storing & freezing tips
Store this vegan slow cooker tikka masala in the refrigerator for up to 4 days in an airtight container.
- To freeze: Let the tofu tikka masala cool completely before transferring to a freezer-safe container or bag. Freeze for up to 2 months. I would not recommend freezing the tikka masala with rice.
- To reheat: thaw the tikka masala in the refrigerator. While the curry is thawing, feel free to make rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop by bringing it to a simmer or in the microwave for 2 minutes until heated through.
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!
More slow cooker recipes to try
- Healing Curry Butternut Squash Lentil Soup
- Slow Cooker Taco Lentil Soup
- Slow Cooker Chicken Tortilla Soup
- Slow Cooker Black Bean Pumpkin Turkey Chili
- Healing Lemongrass Chickpea Thai Green Curry with Toasted Coconut Brown Rice
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If you make this vegan tikka masala be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Vegan Slow Cooker Tofu Tikka Masala
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 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
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.
109 comments
How do you make this without a slow cooker?
Hi Lorraine! On the stovetop you can cook everything for about 20 minutes. Just bring to a boil with all ingredients then cover and reduce heat to low, simmering until potatoes are tender.
How do you make this without a slow cooker?
Hi Lorraine! On the stovetop you can cook everything for about 20 minutes. Just bring to a boil with all ingredients then cover and reduce heat to low, simmering until potatoes are tender.
Man this looks good! Since I don’t have a slow cooker could I make this on the stovetop? I’m assuming I can but for how long would I need to cook it?
20 minutes should be about right. Just bring to a boil with all ingredients then cover and reduce heat to low, simmering until potatoes are tender. Enjoy!
Yesss it sure does, especially the coloration of the different ingredients!
Man this looks good! Since I don’t have a slow cooker could I make this on the stovetop? I’m assuming I can but for how long would I need to cook it?
20 minutes should be about right. Just bring to a boil with all ingredients then cover and reduce heat to low, simmering until potatoes are tender. Enjoy!
Yesss it sure does, especially the coloration of the different ingredients!
So excited to make this! It looks delicious!
Hope you love it!
So excited to make this! It looks delicious!
Hope you love it!
This has become one of my go to recipes. I just thawed some out that I had froze for the first time. I was pleasantly surprised at how well it reheated. After it thawed in the fridge, I just warmed it up on the stove. The sauce separated as it thawed, but it came back together on the stove.
So glad you are loving this recipe!
This recipe looks SO SO perfect. I LOVE tikka masala but it always contains yogurt or ghee. This plant-based take on it probably tastes so flavorful and hearty that you don’t need the dairy! Tofu is also the BOMB. My favorite type of soy protein, EVER!
This one is amazing! Hope you get a chance to try it!
This recipe looks SO SO perfect. I LOVE tikka masala but it always contains yogurt or ghee. This plant-based take on it probably tastes so flavorful and hearty that you don’t need the dairy! Tofu is also the BOMB. My favorite type of soy protein, EVER!
This one is amazing! Hope you get a chance to try it!
I usually end up picking around chunks of tofu because of the texture but this recipe kept the cubes soft and flavorful!
The slow cooker keeps the tofu nice and soft but still together (and so delicious simmering in the spices)!
great way to bury the taste or non-taste of tofu, while also getting the protein from it at the same time, thank you for this great dish, so many of my favorite ingredients
This one’s perfect for tofu lover and non-lovers! Glad you like it 🙂
Slow cooking it gives the tofu time to absorb the flavours of the other ingredients
I just made this dish for the first time. I decreased the garam masala and the cumin by half.
I also used two potatoes and one sweet potato along with the other vegetables listed i the recipe
I also made it on the stovetop.
Great dish!!
Thank you!
Perfect! So happy you enjoyed it!
I made this today and served it with brown basmati rice. Funny reading other posts that decreased the spices because I found it a bit bland. i bumped up the garam masala and salt and the dish was everything I had hoped for: warming, tasty, and great for dipping naan. I will reheat it on a bed of kale for lunches throughout the week. Discovering a tikka masala with tofu is a win win! Thank you, Monique!
Delicious! Everyone’s spice preference is very different, so this one is perfect for customizing. Glad you enjoyed!
I made this today and served it with brown basmati rice. Funny reading other posts that decreased the spices because I found it a bit bland. i bumped up the garam masala and salt and the dish was everything I had hoped for: warming, tasty, and great for dipping naan. I will reheat it on a bed of kale for lunches throughout the week. Discovering a tikka masala with tofu is a win win! Thank you, Monique!
Delicious! Everyone’s spice preference is very different, so this one is perfect for customizing. Glad you enjoyed!
Wow, this recipe was amazing! I’ve tried other tikka masala recipes in the past but this is definitely my new favorite (mainly due to the tofu and so many different veggies!). I cooked it in my crockpot on low heat for almost eight hours and it came together so nicely with such minimal effort. The only thing I did was to increase the amount of spice since I like extra spicy dishes 🙂 Thanks for sharing!
So happy you loved this one! Perfect for bumping up the spiciness (I like extra spice too 🙂 )
I love the recipe, but the acidic liquid didn’t allow for the potatoes to soften. The potatos should have been cooked prior.
I love the recipe, but the acidic liquid didn’t allow for the potatoes to soften. The potatos should have been cooked prior.
Very strange – I’ve never had that issue. They stay in the slow cooker for quite some time so they should be soft enough!
I ended up having to make this on the stovetop simply because it was too big for my crockpot! That is not a complaint however, this recipe gave me plenty of lunches for work, and I was able to freeze the rest. It turned out deliciously, and was super easy! Even the tofu drained well and cooked wonderfully on the stove. I highly recommend if you’re looking for a healthy, easy, yummy meal.
This one’s perfect for meal prep! Glad you enjoyed on the stove, too 🙂
I love the recipes.
I love the recipes.
It obviously wouldn’t make it vegan any more, but could you sub honey for the maple syrup if that is what you had on hand?
That should be fine!
Can i use homemade tomato puree instead of tomato sauce cans
Can i use homemade tomato puree instead of tomato sauce cans
Sure!
it was super easy to make. thanks for yummy recipe! I made on stove top.
Great! Glad you liked it 🙂
This is super yummy and has become a staple weeknight dinner. I do sauté the onion garlic and ginger first till it’s soft, then follow rest of the recipe. Thanks for sharing.
Perfect! Glad you’re loving this one.
I’m going to cook your delicious recipe. What can I use in Australia for the tomato sauce can as I’m not sure if we sell tomato sauce in a can? thank you
Feel free to look for pureed tomatoes!
Hi there, Monique!
I’m trying your recipe today. However, I just noticed I don’t have frozen peas and all the stores are closed because it’s Labour Day. I do have some frozen corn though, so could I use them instead of frozen peas and would it be the same cooking time? Many thanks for your help.
Rosie
Hi Rosie! Feel free to leave the peas out – it will be the same cooking time and will still be delicious 🙂
Can I use something other than coconut milk, as I’m allergic, if so… any suggestions?
Sure, feel free to use half and half or whole milk!
Can leftovers be frozen- I love this recipe but there are just two of us. Always have leftovers.
Yes that should work well!
My family is new to the vegan diet.
I’ll be trying out this recipe soon, just need to pick up the masala.
I also would like to try this out using the insta pot, do you have any suggestions regarding times for the insta pot (the pot is a new toy in our kitchen as well).
Thank you for this recipe. Enjoy your day!
This one is perfect for them! I’ve never made this in an Instant Pot so I’m not 100% sure. Let me know if you try it!
Love his recipe. I did substitute sweet potatoes and it was delicious. Didn’t use cilantro and didn’t miss it. Just starting to eat vegan and this is a perfect start to new plant based eating. Thanks!
Perfect! So glad you found this one.
My hubby and I want to try a plant based diet and this was our first attempt at this type of dish. I followed the recipe exactly (couldn’t find low fat coconut milk so we used the regular kind as you advised) and it was very good. Is there a way to get the broth to have a richer taste without adding cream? That would defeat the purpose of avoiding dairy. Also, this made quite a lot but you said it would serve 4? Seems like it would serve 8! I will make again and try other veggies too. Thanks!
Hi! Full fat coconut milk is fairly creamy, but you could try using coconut cream which has an even higher fat content. Yes, the recipe serves 4, but you can definitely make it serve more if you’d like. Serving sizes are up to you!
I am obsessed with this recipe, 12/10 recommend. But, I was wondering if you had an InstantPot version? #ImLazy #InstantGratification
So glad you love it! I haven’t ever made this in an Instant Pot so I’m not 100% sure what the instructions would be. Let me know if you try it!
I love this recipe! It was one of my go-tos before my slow cooker broke. I attempted it on the stovetop tonight, and it came out really great, so I wanted to share how I did it for other people to see =) and also for me to remember too lolol
I kept all the ingredients and volumes the same, but I didn’t use the cauliflower (just didn’t have any on hand). I stirred everything together in a giant pot except the peas and tofu. I started at high heat, and when it had been boiling for a full two minutes, I turned it down to low, where I kept it for 30 minutes. With 15 minutes left, I added the peas. With 10 minutes left, I added the tofu, but I baked the tofu beforehand too.
I put the cubed/pressed/drained tofu in an oven preheated to 400 F for 25 minutes, and I flipped each piece halfway through. I let the tofu sit at room temperature for 45 minutes for maximum dryness and chewiness before I added it to the tofu tikka masala.
I love how this came out. Thanks for the inspiration and for so many amazing recipes, Monique!
Perfect!! So glad it worked out well on the stovetop 🙂 Thanks for your note, Max!
does this freeze as i normally make double for meal planning.
Yes this should freeze well!
Hi! Could you please clarify if both Cumin and Coriander are supposed to be grounded or not? I have them both in 2 variations – whole and grounded.
Yes, ground!
Sounds delicious! Could I make this the same way with chicken thighs/breasts?
Here’s the perfect recipe for you! https://www.ambitiouskitchen.com/healthy-slow-cooker-chicken-tikka-masala/
I was a bit disappointed because after 3hrs at high in my crockpot, the veggies were still hard as it wasnt cooked. I don’t know how much time it needed to cook more as I just placed it on a low 4hrs mode and went to sleep. I tasted it real quick this morning and again, a bit disappointed because the taste wasnt as intense as I thought it would be with all those spices but still, overall it is good.
How old is your slow cooker? A slow cooker put on high is essentially simmering veggies, so after 3 hours they should be more than done! Strange to hear about the spices, too – I’ve found this recipe to be perfectly flavorful. Feel free to add a bit more next time to meet your taste preferences!
This was the worst experience. It took me 45 minutes to do all the prep work (chopping) and then it was NO where near done after 4 hours in the slow cooker. I ended up putting it in my instant pot and pressure cooking it just to get it done. It tastes ok but took WAY too long to prep and cook. Sheesh.
So sorry to hear that, Amy! This should cook completely on high in 3-4 hours. I might suggest chopping your veggies a bit smaller next time in case that was the issue? I’m glad it worked out in your Instant Pot!
This recipe is amazing! I am always blown away by Monique’s perfect spice ratios, and this one was no exception. If you are a tikka masala fan or just looking to try something new, definitely recommend! Easy, healthy, and made in the slow cooker. Adding this to our normal rotation.
So happy you loved this! And yes, the flavors in here are some of my favorites 🙂
The flavor was delicious! Perfect for meal prep- I made a double batch and froze a bunch of portions for weeknights when I don’t feel like cooking. My only issue was that it came out a bit soupier than I would like. So, I added a couple tablespoons of cornstarch (not sure exactly, but it was about that) near the end of cooking. I also use crushed tomatoes instead of tomato sauce because that’s what I had on hand, and doubled the cayenne 🙂
Great idea to freeze this for later! Traditional tikka masala has chicken, which tends to “absorb” the tomato sauce a bit more than tofu does. I’m glad the cornstarch worked out well!
So easy to put together and absolutely delicious – we make curries often but the seasoning for this one made it one of the absolute best. Only thing I will say is that you need to make the carrot discs quite thin as they were the only veg that was a little too al dente.
So glad you enjoyed! And good tip with the carrot 🙂
How long does it take without a slow cooker?
Thank you!
Great question: If you make on the stovetop, this will likely take around 30-45 minutes of simmering or until the veggies are tender.
Just finished cooking this recipe and it was a huge hit with the whole family! I omitted the cayenne and had the family add to their individual dishes. Topped with a little sour cream and it was just divine. After tasting I added a little bit more of every spice, maple syrup and ginger. Delish!
Amazing! So happy everyone loved it 🙂
Such exciting receipes!
Do you recommend pressing, freezing, or baking the tofu beforehand or can we add the cubes straight out of the package?
Yes I recommend squeezing out the excess moisture with paper towel or regular towel before cutting into cubes 🙂 enjoy!
This soup is perfection! It’s our go to easy button and we tend to serve it over rice. A wonderful weeknite meal or I make a big crockpot of it to bring for lunches. I find that it’s best to use cooked potatoes, so par boil or roast them before. I also only use the liquid from the can of coconut milk and not the fat. It doesn’t need the saturated fat. This soup tastes delicious!
Love that! And I’m glad that worked out well 🙂
YUM! This was a delicious dinner that even my hesitant teen enjoyed enough to have seconds! We served it on spinach and basmati rice. We will definitely be making this again. Kudos on another great recipe!
This was super easy to make and tasty. A dollop of sour cream on top was pure perfection. My adverse son to veggie dishes ate most of his. Naan on the side is essential for dipping in the sauce.
Have you ever made this using a pressure cooker? I’m wondering how well it would turn out.
I haven’t! Let me know if you try it 🙂
This was SO SO GOOD! Used more cayenne pepper, YES!
YAY! Happy you loved it!!
This is a flavorful and tasty dish. My whole family loved it. Thank you!
I’m not a huge fan of cauliflower but I really want to make this recipe. Any ideas what I could use instead?
You could just omit the cauliflower and add in some peas! Hope you enjoy!
I’ve made this recipe countless times and it’s seriously one of my favorite things to eat! Full of flavor.
So happy to hear that. Glad you found this recipe 🙂
The flavor of this was awesome! I ended up finishing it in a pot instead of my slow cooker that was too small for this recipe. I also added some vegetable broth at the start to create a little more liquid for the veggies to cook in. I agree with others who said they would sauté the onions first. My onions never did get soft, but maybe they are supposed to be like that in a tikka. Thank you, this was a revelation! And I learned that I can make garam masala spice myself. I feel silly now having avoided recipes with that spice in it my whole life because I didn’t know what it was! Thank you. I can’t wait to make this again. Took it to a church potluck and every bite got eaten.
This was good. It made a lot and was easy. I cooked it on high for 3 hours. I added 2 or 3 cups of broth to the finished product in order to loosen it up. I also increased all of the herbs and spices and the salt except the garam masala, cayenne, and black pepper. I used 1 T of dried cilantro instead of fresh, which I added with all the other herbs/spices. I used a bag of frozen cauli that had been in the freezer for some time and needed to be used, which I added when I added the peas. When I heated up some at work, my boss wanted to know what it was because he said it smelled so good.
I love this so much, thank you for sharing your recipe adjustments, glad it is a hit!
This was the first recipe I ever made from Ambitious Kitchen (a couple of years ago) and it still remains one of our favorites. It is on par with Tikka Masala from any Indian restaurant. Nice levels of flavors which seem to be even better the following day.
This means so much to me, Shannon! I am happy to hear that you found this recipe and it is a staple for you and your family. Thanks so much for sharing your comment, I really appreciate it ❤️