Vegan Slow Cooker Tofu Tikka Masala

Vegan Slow Cooker Tofu Tikka Masala

0 from 0 votes
Prep Time 15 mins
Cook Time 3 mins
Total Time 18 mins
Course All Recipes, Dinner, Lunch, Main Dish, Soup/Stew/Chili
Cuisine All, Crockpot, Vegan, Vegetarian
Servings 4
Calories 303 kcal

Ingredients
  

  • 1 16 oz package extra firm tofu drained and 1/2 inch cubed
  • 3 cloves garlic minced
  • 1 medium white onion diced
  • 1 medium red bell pepper cut into chunks
  • 2 medium carrots sliced
  • 1 1/2 cups diced gold potatoes (about 2-3 potatoes)
  • 2 cups cauliflower florets
  • 1 15 oz can tomato sauce
  • 1 15 oz can lite coconut milk
  • 1/2 tbs pure maple syrup
  • 1/2 tbs ginger freshly grated
  • 1 tbs garam masala
  • 1 1/2 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • freshly ground black pepper
  • 3/4 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.
  • Garnish with cilantro before serving.
  • Optional: Serve with naan bread, brown rice or quinoa.

Notes

Nutrition

Calories: 303kcalCarbohydrates: 36gProtein: 15gFat: 12gSaturated Fat: 6gFiber: 9gSugar: 13g
Tried this recipe?Let us know how it was!

Write a comment

Recipe Rating