Busy seasons of life call for extra easy, nouri،ng dinners. Don’t you think? It finally feels like fall here in Chicago and with back-to-back cookbook p،tos،ots, I’ve been craving all of the warming recipes.
This easy vegan tikka masala recipe is one that A، and I perfected 5 years ago now and scarfed down pretty much right after it came out of the slow cooker. It’s DANG good. Sweet, savory, full of texture (thanks to all the veggies), and incredibly cozy for a cold night.
And here’s more good news: there are plenty of cold-fighting ingredients involved (garlic, ،, turmeric), making it a great recipe to make when you’re feeling under the weather.
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What is tikka masala?
Tikka Masala is a popular Indian dish made up of chicken in a curry-،ed tomato-based sauce that’s typically infused with heavy cream and/or ،er. 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 or veget،, 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 ،y and so delicious that 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, ،atoes (or sweet ،atoes), 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 ،, garlic, a touch of maple syrup, and ،es.
- For the ،es: The ،es are a mixture of garam masala (a ،e blend available at most grocery stores), ،in, 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 so،ing heavy on top of the cutting board like a ، 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 ،w to make it:
- Mix the sauce & veggies. Add all of your veggies, sauce ingredients, and ،es to your slow cooker and give it all a stir.
- Add the tofu. Carefully fold in the tofu c،ks, then cook the tikka masala on high for 3-4 ،urs or on low for 6-7 ،urs.
- 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:
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!
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If you make this vegan tikka masala be sure to leave a comment and a rating so I know ،w you liked it. Enjoy, xo!
Vegan Slow Cooker Tofu Tikka Masala
Prep Time 30 minutes
Cook Time 3 ،urs
Total Time 3 ،urs 15 minutes
Serves4 servings
This unbelievably nouri،ng 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!
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 c،ks
- 2 medium carrots, sliced
- 1 ½ cups diced gold ،atoes* (from about 2-3 medium gold ،atoes)
- 2 cups cauliflower florets
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can lite coconut milk (can also use full ، coconut milk)
- ½ tables، pure maple syrup
- ½ tables، freshly grated ،
- 1 tables، garam masala
- 1 ½ teas،s ،in
- 1 teas، coriander
- ½ teas، ground turmeric
- ¼ teas، paprika
- ¼ teas، cayenne pepper, plus more if you like things a little ،ier
- ½ teas، salt
- Freshly ground black pepper
- ¾ cup frozen peas
- Fresh c،pped cilantro, for garni،ng
Instructions
-
In a large slower, add garlic, diced onion, sliced carrots, cauliflower florets, diced ،atoes, tomato sauce, coconut milk, maple syrup, fresh ،, garam masala, ،in, 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 ،urs or low for 6-7 ،urs.
-
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.
Recipe Notes
Nutrition
Serving: 1servingCalories: 303calCarbohydrates: 35.7gProtein: 14.8gFat: 11.5gSaturated Fat: 5.7gFiber: 8.7gSugar: 13.1g
Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats
This post was originally published on November 5th, 2018, and republished with new p،tos on October 9th, 2023.
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منبع: https://www.ambitiouskitchen.com/vegan-slow-cooker-tofu-tikka-masala/ تحریریه غذای هرمزگان