I can’t believe that I’ve had my vegan tikka masala recipe hanging out in my Google Drive for fully THREE years and finally remade it to share it with you! Just food blogger problems I guess. The list of future recipes is always growing infinitely larger :). This is a slow cooker tofu tikka masala – start by sauteeing a few aromatics and spices in a pan, but then transfer everything to your Crock Pot (or pressure cooker!) to finish the curry.
Traditional chicken tikka masala (which, I’ll add, is thought to actually originate from the UK) involves marinating the protein in a spiced yogurt mixture before starting the curry. No marinade required here! #VeganHacks. All you need to do is press the tofu of its excess liquid so that it can absorb the creamy, garam masala-spiced sauce while it cooks in the slow cooker or Instant Pot.
You can mix up this tofu tika masala by substituting chickpeas or adding vegetables like sweet potato or cauliflower; but I happen to like it exactly as written. Slow cooker tofu is not at all like you’d expect. It doesn’t fall apart into mush, but instead gets flavorful and tender while maintaining its shape. I used to always pre-bake or pre-fry my tofu before adding it to the crock pot, but over the years I’ve learned that this step isn’t even necessary either. Making flavorful tofu is now easier than ever!
Aside from turning this curry vegetarian, I had to do something about the cream normally found in this recipe. My original dairy-free tikka masala used cashew cream, which I have to tell you made for a dead ringer for the classic, but is a little bit more of a pain in the butt because you have to soak and blend the cashews. Ultimately I decided that coconut milk is much easier and works with the flavors, so my final recipe uses that. But in the recipe notes I also tell you the cashew version!
Trader Joe’s might have a pretty tasty vegan tikka masala now, but I’ve gotta say this homemade tofu tikka masala is even better, more cost-effective, and loved by vegans and omnivores both! My non-vegan friend who claimed not to be hungry ended up going back for seconds, so yeah.
Serve this slow cooker tofu tikka masala with brown or white rice or other grain of choice; or a bread like naan, chapati, paratha, etc. Or just slurp a bowl of it on its own! You won’t regret it! And after you give the recipe a try, let me know in the comments here and by tagging me @yupitsvegan on Instagram!
Slow Cooker Tofu Tikka Masala
Ingredients
For the spice blend:
- 1 tbsp garam masala
- 2 tbsp paprika
- 1 tsp ground coriander
- 1/2 tsp ground 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 - or use brown sugar)
- 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.
- Mix together all of the spices and set aside. Heat the coconut oil in a skillet over medium heat, and add the diced onion with a pinch of salt. Cook the onion, stirring occasionally, until translucent and starting to lightly brown, 4 to 6 minutes.
- Add the cumin seeds and cook for 60 seconds more. Add the garlic, ginger, and chili pepper, and cook for another 60 seconds. Stir in all of the spice mixture and cook, stirring constantly, just until fragrant, about 45 seconds.
- Add the bell pepper, nutritional yeast, and tomato paste, and cook for 2 more minutes, stirring frequently. Finally, add the tomatoes and stir well, scraping around the bottom of the pan. Cook for 3-4 minutes or until the tomatoes are starting to soften. Turn off the heat.
- Cut the pressed tofu into small cubes. Lightly spray or grease the bottom of your slow cooker. Add the coconut milk, white wine vinegar, and coconut sugar to the slow cooker, and stir to combine. Use a spatula to add all of the mixture from the skillet. Add the tofu and stir gently.
- Cook on low for 4 to 6 hours, or on high for 2 to 3 hours. Alternately, cook under pressure in your Instant Pot for 10 to 15 minutes; or on the stovetop for about 30 minutes at a simmer, stirring occasionally.
- After cooking, season to taste with additional salt, and fresh lemon juice. Serve with rice or accompaniments of choice, garnished with fresh cilantro.
Video
Notes
Nutrition
Adapted from non vegan Chicken Tikka Masala on AllRecipes.
Other tasty curry recipes from the blog:
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Ida says
Wow, this recipe is absolutely phenomenal! I added sweet potato and cauliflower to the slow cooker along with the other ingredients and I chose to use cashew cream over the coconut cream. Off the chart yummy!!
Karin Robson, Tulsa, OK says
I have used this recipe more than 5 times with variations according to what ingredients I have on hand and some diet restrictions. I sometimes take it to church dinners and most people have enjoyed it. 5 stars!
Jen says
I used cashew yogurt instead of the coconut milk or cashew cream. It worked beautifully and tastes delicious but is much lower fat.
Sabrena says
Soooo good. Could literally not stop eating 😂 Thank you so much 💓
Nessa says
This was so easy to make and very flavorful. Even my 10 year old very picky eater liked it, which is a huge compliment. I added small cauliflower florets and garbanzo beans. Delicious! This recipe is a keeper.
Lorna says
Made for the first time and I know I will be making this recipe again and again. It’s absolutely delicious. I added potatoes, chickpeas and peas too.
Morningstar says
Outstanding. I used the cashew cream.
Vegan Recipes says
Such a great recipe! Really looks wonderful and very tasty! 😋 Thank you for posting this!
Steph says
I love this recipe – I make it almost every week! I’m not a huge fan of cooking so I appreciate that this meal is very easy to make. I slow cook it in the crockpot so the flavors are amazing. I also add extra veggies sometimes (carrots) and then I serve it over quinoa. Freezes great also for leftovers.
Luke says
Amazing recipe, tastiest curry I have ever made and I think the spice blend is perfect. Would definitely recommend cooking the tofu in some way before putting it in the curry though, it kind of just tastes raw and boring if you put it in raw with everything else.
Nora says
Maybe I’m missing this in the instructions, but where does the tofu go in the layering? I see mention of the milk, wine & sugar, and the skillet mixture. Does the cubed tofu go on top of all that? Or does it go on top of the milk, wine, and sugar mixture and before the skillet mixture?
Lin says
Yep. I had the same question. Assuming it goes into the slow cooker when the coconut milk and the rest goes in after greasing the bottom of the slow cooker.
Shannon Gillies says
I’m wondering the same thing. It must go in with the coconut milk. Did you try it?
ALEX DIAZ says
HI,
I tried making this in my instapot but it kept telling me “food burn” I followed the instructions to the “T” and added a full fat can of coconut milk. It smells delicious but I can’t seem to get it to cook in the instapot. Anyone else come across this issue???
Stephanie D. says
Hi! I haven’t tried this yet but was thinking to make sure you scrape it all off the bottom before adding the coconut milk, and possibly using a glass bowl for the tofu inside the pot, or seeing if the tofu chunks will stay put on the trivet? I’ve ALWAYS gotten a burn notice when I try to cook tofu in the instant pot. I know using the glass bowl won’t allow it to simmer with the flavours, but it might make it doable if the tofu is otherwise burning.
Sadie Rose says
Does anyone have a suggestion for a sub for cumin SEED? I have ground cumin. I also read caraway seeds could be a good sub but I have no idea what those would be like in this. I do have some though…
Shannon @ Yup, it's Vegan says
You can definitely use ground cumin in the same amount, but add it with the garam masala.
Kelly Vazis says
Yummy recipe! I just had a taste at the end and loved the flavor! Will be freezing some to eat later and looking forward to eating some for lunch tomorrow!!
Ingrid says
This is my absolute favourite recipe EVER !
I make this dish at least once a month. My family loves it too and they beg me to make it all the time. Best website ever for good vegan recipes
Emily says
I really want to try this with added cauliflower but don’t want it to get mushy in the crock pot. What steps do you recommend for successfully incorporating veggies without turning them to mush?
Betty says
Hi Shannon, I’m on a strict diet I can’t have anything with tomatoes or alcohol. I would love to make this recipe. Can you suggest any substitutes for these ingredients?
Shannon @ Yup, it's Vegan says
I think the tomatoes are pretty important to the recipe. You could substitute in something else acidic and slightly sweet, but I’m not sure if it would really taste the same. Let us know if you figure anything out though!
Ana says
Betty, I’m on a similar diet and I usually use roasted red peppers as a substitute for the tomatoes. It won’t come out exactly the same, but I find it to be an acceptable substitute.
Ally says
I do not have paprika on hand, what can I replace that with?
Shannon @ Yup, it's Vegan says
I think the paprika shouldn’t be substituted for this.
Ve says
This looks delicious and I will be making it shortly. One question before I do though, is it possible to freeze the leftovers for future meal prep?
Shannon @ Yup, it's Vegan says
Yes this recipe freezes well.
Amber Jenkins says
Can you add vegetables to the recipe? Was thinking of adding eggplant, sweet potato and cauliflower
Shannon @ Yup, it's Vegan says
Sure!
Victoria says
I added 1/2 head of cauliflower and it was great! This is now my fave tikka masala recipe.
Angela says
Can you tell me what kind of texture the tofu has in this? I am considering roasting or frying some tofu and adding it to this instead for better texture, but I’m trying to decide if it’s worth the effort.
Shannon @ Yup, it's Vegan says
The tofu stays soft and kind of absorbs the sauce. I don’t personally think it’s worth the effort to sear it off, but some people who aren’t tofu-lovers as much as me seem to prefer it that way.
Adriana says
The tofu feel apart … I did remove the water with the paper towels and weight but I guess was still to soft? Did I mixed it too roughly? I never worked with tofu before. The seasoning is divine. But I think I will do with peas or chick peas next time and eat it with quinoa.
Žarko Čižmar says
Thank you so much, this was truly delicious! Must repeat soon 🙂
Stacie says
Omg…just finished this absolutely delicious and flavorful Tikka Masala. One of the best I have ever made! I substituted the fresh tomato with crushed tomatoes in the can . I also added half of an eggplant, peeled and chopped small. I will definitely make this again! Thank you!
Mariah says
Amazing! We make this monthly and are huge fans.
Elizabeth Crisanti says
I avsolutely love this recipe. Made it several time, each time making it a bit spicer lol. I’ve now been using Hungarian Spicy Paprika and i love it. I was wondering though, i have been experimenting with cooking rice with it so has to soak up some of the curry, I’m trying 3 cups of coconut milk and 1.5 cups of jasmine rice along with the rest of the original recipe. I’m trying to make it so i can use it in lettuce wraps and wont drip all over me. Do you have any tips for cooking rice in with it? I’ll let you know how my experiment goes but thank you so much for the amazing meals!
Brooke says
Love the recipe but it burnt in the instapot.
Kimberly Scheffelmaier says
If you mix in canned tomatoes, recipes will always burn because they are too thick. Try mixing everything else and just dump the tomatoes in last and leave them on top not mixed in. That should help most recipes that call for canned tomatoes!
Darla says
Delicious! A little on the spicy side for me so I may cut back a little bit on the cayenne pepper next time.
I didn’t have the chile pepper called for so I used a can of Muir Glen diced tomatoes with Chipoltle chilies and also stored in a couple of handfuls of baby spinach just so I could get my greens in. Lol. Amazing over Basmati rice!
SS says
Would it be a good idea to freeze the tofu and defrost it to use in the recipes? The tofu might be firmer and soak up the flavot.
Anne says
Just amazing! I served it with Thai red rice. A definite keeper.
Elaine says
Made this stove top. Very easy. I think i may have up’d my paprika or something, it was spicy but good. Cant wait to see how it tastes tomorrow.
ANA MAYS says
Imade this and it came out delicious. It’s rich and creamy yet doesn’t make you feel bad after you eat it as a traditional recipie with dairy and such. My boyfriend is not vegan yet he enjoyed every last bite! I wonder, would subbing in jackfruit instead of tofu work? Could I still keep the ratios for everything else the same? I feel it would taste great.
Shannon @ Yup, it's Vegan says
Hi Ana, I think you could substitute jackfruit if you’d like, I personally would want to still add something like chickpeas for protein in this recipe.
Joanie Keefer says
Wonderful recipe..thank you..I have made it with tofu and chickpeas before but this time used a half can of black beans and a cup and half of roasted cauliflower..mmmyum