Vegan Slow Cooker Tofu Tikka Masala

Serving Size 4

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Created by Ambitious Kitchen

1 (16 ounce) package extra firm Nasoya tofu, drained and ½ inch cubed

3 cloves garlic, minced

1 white onion, diced

1 red bell pepper, cut into chunks

2 medium carrots, sliced

1 1/2 cups diced gold potatoes* (from about 2 medium gold potatoes)

2 cups cauliflower florets

1 (15 ounce) can tomato sauce

1 (15 ounce) can lite coconut milk (can also use full fat coconut milk)

½ tablespoon pure maple syrup

½ tablespoon freshly grated ginger

1 tablespoon garam masala

1 ½ teaspoons cumin

1 teaspoon coriander

½ teaspoon ground turmeric

¼ teaspoon paprika

¼ teaspoon cayenne pepper, plus more if you like things a little spicier

½ teaspoon salt

Freshly ground black pepper

¾ cup frozen peas

Fresh chopped cilantro, for garnishing

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. 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.