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Hearty, creamy, delicious tofu tikka masala that cooks in your slow cooker or Instant Pot for easy meal prep. Vegan and gluten-free.
Cook Time : 3 hours
Ingredients
For the spice blend:
- 1 tbsp garam masala
- 2 tbsp paprika
- 1 tsp ground coriander
- 1/2 tsp black pepper
- 3/4 tsp salt
- 1/2 tsp cayenne pepper (reduce to 1/4 if sensitive to spice)
- 1/2 tsp ground turmeric
For the tofu tikka masala:
- 12 oz extra-firm tofu (1 normal package)
- 1 tbsp coconut oil
- 1 tsp cumin seeds
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 inch ginger peeled and minced
- 2 green chili peppers finely chopped
- 1 red bell pepper diced
- 3 tbsp nutritional yeast
- 6 tbsp tomato paste
- 2 cups cherry tomatoes quartered (or use 1 14-oz. can diced tomatoes, drained)
- 1 can full-fat coconut milk (1 and 3/4 cups)
- 2 tbsp white wine vinegar
- 1 tsp coconut sugar (optional but recommended)
- salt to taste
- freshly-squeezed lemon juice to taste, for serving
- chopped fresh cilantro (coriander) to taste, for serving
Instructions
- Drain excess liquid from the tofu package. Wrap the tofu in several clean towels and place a heavy object on top of it. (Alternately, use a tofu press). Press the tofu for 10-15 minutes - to save time, I start this before I chop and prep other ingredients.
Please visit yupitsvegan.com for full instructions.
