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!
1(16 ounce) package extra firm tofu, drained, pressed and cut into ½ inch cubes
1white onion, diced
1red bell pepper, cut into chunks
2medium carrots, sliced
1 1/2cupsdiced gold potatoes* (from about 2-3 medium gold potatoes)
1(15 ounce) can tomato sauce
1(15 ounce) can lite coconut milk (can also use full fat coconut milk)
½tablespoonpure maple syrup
½tablespoonfreshly grated ginger
¼teaspooncayenne pepper, plus more if you like things a little spicier
Freshly ground black pepper
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.
Garam masala is a spice blend that can be found at most grocery stores in the spice section.
*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!
Vegan Slow Cooker Tofu Tikka Masala
Amount Per Serving (1 serving)
Calories 303Calories from Fat 104
% Daily Value*
Saturated Fat 5.7g36%
* Percent Daily Values are based on a 2000 calorie diet.