This vegan slow cooker tikka masala is PERFECT for meal prep! It makes an easy freezer crockpot meal, and leftovers keep (and can be frozen) for healthy plant-based lunches.Tofu.
You either love it, or you hate it. One way you really can’t argue with tofu, is when it is smothered in a delicious, rich, creamy (VEGAN) sauce!
I have a serious absence of tofu recipes on the blog and it’s something I’ve been correcting over the past year. I’ve baked it, stir-fried it, grilled it, and now it’s getting the slow cooker treatment.
What I LOVE about tofu is the fact that it is pretty shelf-stable, so on nights when I forget to thaw anything out, good old tofu has my back.
How to make vegan tikka masala
Traditional tikka masala has a yogurt sauce, and instead of swapping with coconut milk, which makes it a bit more watery, I swapped it with coconut yogurt for this vegan version. Not only does the coconut yogurt add the same thick & creamy factor as regular yogurt, but I found out during my testing for this recipe that you can freeze/thaw coconut yogurt (unlike dairy yogurt, which breaks). Yay!
Here’s how to make vegan tikka masala:
- Combine the coconut yogurt, tomato sauce, spices and tofu in a slow cooker.
- Cook on low for 6-8 hours.
- 2 hours before serving add the veggies: I used finely chopped cauliflower and frozen peas.
- Enjoy with rice or naan bread.
Can I really freeze the yogurt for this? If you use coconut yogurt- YES! It might look slightly scary when you dump it into the slow cooker, but it all comes back together as it cooks. The photos in this post are with freeze/thawed coconut yogurt. If you use regular yogurt- NO. It breaks and flakes and becomes all-around unappetizing.
Do I need to press the tofu? NOPE! Happy dances because I hate pressing the tofu. It’s not necessary for this recipe because you are not trying to get crispy tofu.
What other veggies can I use in this recipe? How about frozen green beans, or broccoli, or even sweet potato cubes? If you do add sweet potato cubes, add them with the tofu as they need to cook awhile to soften.
How to make this Vegan Tikka Masala ahead and freeze it
Crockpot freezer meals are a staple in my freezer and are an absolute lifesaver during busy weeks! Here’s how you can turn this recipe into a crockpot freezer recipe:
- Assemble all ingredients in a reusable silicone bag
- Squeeze out as much air as possible.
- Freeze for up to 3 months.
So incredibly simple! When you’re ready to cook, you will need to thaw completely before placing everything in the slow cooker and cooking as directed.
Click here to view original web page at Vegan Slow Cooker Tikka Masala