Description
Warm, comforting, and effortlessly hands-off, this plant-based Tofu Tikka Masala features rich, spiced flavors from coconut milk and tomatoes, simmered with tofu for a satisfying meal.
Ingredients
Scale
- 1 block firm tofu
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 can coconut milk
- 1 can diced tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Drain and press tofu to remove water, cutting it into 1-inch cubes afterward.
- Heat olive oil and sauté onion until translucent (5-7 minutes), add garlic and ginger, cooking for another 1-2 minutes.
- Stir in curry powder and garam masala for 30 seconds to bloom the spices.
- Add onion-spice mixture, cubed tofu, coconut milk, diced tomatoes, salt, and pepper to the slow cooker. Stir gently.
- Cover and cook on low for 4-6 hours or high for 2-3 hours. Adjust seasoning in the last 30 minutes.
- For a thicker sauce, cook on high uncovered for 15-20 minutes or add tomato paste. Garnish with chopped cilantro before serving.
Notes
For a creamier sauce, use full-fat coconut milk. You can store the leftovers in an airtight container for up to 4 days in the fridge.
- Prep Time: 60 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, tikka masala, slow cooker, Indian, tofu, coconut milk