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.
From Instant Pot cauliflower korma, to easy red lentil dal, and this vegan slow cooker tikka masala - there are so many delicious ways to incorporate vegan recipes into your meal prep routine!
This vegan slow cooker tikka masala is cooked up in a rich and creamy sauce that is packed with flavor thanks to the many spices included! Garam masala, ginger, cumin, and cinnamon are just a few of the spices that infuse this plant-based dish with a ton of flavor.
Best of all, this recipe requires very little prep time. Just chop your veggies and tofu, dump everything into the crockpot and cook! Those of you who are not tofu-lovers will be happy to know that the tofu is easily disguised in this delicious sauce.
Reasons You'll Love This Recipe
- the sauce is so creamy and flavorful, thanks to the spices and coconut yogurt!
- it makes an easy freezer crock pot meal, and leftovers are great for meal prep lunches
- it's easily customized with whatever veggies you have on hand
Ingredient notes
- Tofu - cut into ½ inch cubes. We typically opt for extra firm tofu for the best texture, but firm tofu would also work. See how to cook tofu for more ideas, and info on the health benefits of tofu! No need to press it for this recipe as the texture is somewhat softer after cooking anyway.
- Coconut yogurt - Adds creamy texture and does not break while cooking in the slow cooker. Opt for unsweetened, regular coconut yogurt (not vanilla flavored). Regular dairy yogurt also works when stirred in at the end of the cook time but may not be frozen.
- Veggies - frozen cauliflower and frozen peas are added at the end. You could swap either for broccoli, or carrots!
Step by step directions
Combine
In the base of a 6-quart slow cooker, stir together the tomato sauce, coconut yogurt, and all spices. Stir in the tofu cubes.
Slow Cook
Cook on low for 5 hours.
Add Veggies
Add in 2 cups of very small cauliflower florets and 1 cup frozen peas. Cook on low for 1 more hour.
TIP- get the lid back on quickly so you don't lose too much heat from the slow cooker.
Serve
Stir in cilantro leaves and enjoy with naan bread or served over rice.
To Assemble Ahead And Freeze
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 (except for veggies) in a reusable silicone bag
- Squeeze out as much air as possible.
- Freeze for up to 3 months.
- Thaw completely before cooking as directed above.
FAQ
No, you don't! It's not necessary for this recipe because you are not trying to get crispy tofu.
Frozen green beans, broccoli, or even sweet potato cubes. If you do add sweet potato cubes, add them with the tofu as they need to cook a while to soften.
If you use coconut yogurt - YES! It might look slightly unappetizing 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. You can make this recipe with dairy yogurt, but I recommend adding it to the slow cooker at the end of the cook time.
Storage & Meal Prep
Leftovers of this vegan slow cooker tikka masala store and reheat really well! We like to portion out with rice for easy single-serve lunches. Here's how to store leftovers for meal prep:
- Refrigerate - let cool completely, then portion out with rice into 2 cup meal prep containers. Store in sealed container in the fridge for up to 4 days.
- Freeze - let cool completely, then portion out into freezer containers with rice. Freeze for up to 3 months.
- Thaw - if frozen, thaw completely before reheating.
- Reheat - in the microwave until steaming hot.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Vegan Slow Cooker Tikka Masala
Ingredients
- 14.5 oz tomato sauce 1 can; note 1
- 1 cup coconut yogurt dairy yogurt works but may not be frozen
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon cinnamon
- 1 block extra firm tofu 350 g/ 12.5 oz; chopped into cubes; note 2
1 hour before serving
- 2 cups cauliflower chopped into very small florets; note 3
- 1 cup frozen peas
Garnish/to serve
- ¼ cup cilantro leaves chopped
Instructions
- Combine - In the base of a 6 quart slow cooker, stir together the tomato sauce, coconut yogurt, and all spices. Cut tofu into ½ inch cubes, and stir into the sauce.
- Slow cook - on low for 5 hours.
- Add veggies - Add in 2 cups of very small cauliflower florets and 1 cup frozen peas. Cook on low for 1 more hour.
- Serve - Stir in cilantro leaves and enjoy with naan bread or served over rice.
Tips:
- refers to pureed tomatoes, not ketchup
- no need to press; firm tofu should also work
- if using frozen cauliflower, allow an extra hour to cook
- nutritional information excludes rice or naan bread
- Combine all ingredients except for vegetables in a freezer bag. Squeeze out as much air as possible and freeze for up to 3 months.
- Thaw completely before cooking as directed above.
- Refrigerate - let cool completely, then portion out with rice into 2 cup meal prep containers. Store in sealed container in the fridge for up to 4 days.
- Freeze - let cool completely, then portion out into freezer containers with rice. Freeze for up to 3 months.
- Thaw - if frozen, thaw completely before reheating.
- Reheat - in the microwave until steaming hot.
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Elisa says
Delicious
Amy Larkins says
I cooked this in the slow cooker for 6 hours but it looked a weird colour was only warm and the cauliflower was raw. I picked out the tofu and cauliflower and fried it in a little oil poured over the source and cooked it on high for 10 mins stirring and it went the colour in the picture and was delicious. The whole family ate it including 2 primary aged kids. Not sure if my slow cooker wasn’t hot enough. In conclusion- recipe is great but I would fry off the ingredients and cook it on the hob from the start if I made again (which I will 🙂)
Denise Bustard says
Hi Amy, thanks for sharing your experience. It sounds like your slow cooker might cook on the 'lower' side--what brand do you use? I use a newer Crockpot brand slow cooker, and they definitely seem to cook 'hotter'.
Gwynedd says
Two of your wonderful recipes were on my Batch Cook Day menu this week: this one, and Squash and Red Lentil Dahl. I love how easily everything came together, and the spice/seasoning was perfectly balanced. Coconut milk yogurt was out of stock at my local market (the clerk thought I was looking for Coconut-flavored yogurt, of which they had plenty. Not the same!). Instead, I used cashew milk yogurt, and it worked out beautifully. Served with rice, and for added treat, some "sev" snack noodles sprinkled on top before eating. Yum!
Jasmine @ Sweet Peas & Saffron says
Hi Gwynedd, we are so glad to hear that you enjoyed both of these recipes! Good to know that the cashew milk yogurt works as a substitute. Thank you so much for coming back to leave a rating and review!!
Shari Baeth says
I found coconut yogurt but am confused about flavor: "plain" or "coconut" flavor?
Denise Bustard says
Hi Shari! I've never seen 'coconut flavor' before, I would go for plain.
Aleks says
This sounds like an amazing recipe! Looking forward to trying it out and prepping a few batches for some post-partum meal prep 🙂 Do you have any recommendations vegetables that could substitute the cauliflower? Thanks so much! 🙂
Denise Bustard says
Hi Aleks! You could swap the cauliflower for any other of your fave veggies...maybe frozen broccoli, green beans or even a frozen vegetable medley? Hope you enjoy!
Jennifer says
I see this makes 6 servings, but do you know the size of the servings, e.g. 1 cup?
Denise Bustard says
Hi Jennifer! Apologies for my late reply. I am unsure of exact measurements and can't say for sure without retesting.
Nancy Cavataio says
This recipe sounds wonderful and I'm going to make it this week. Denise, when i first began eating tofu, I came across a recommendation to freeze the block of tofu, then defrost and use it in a recipe. This is supposed to improve the texture. I've always done this, so I cannot say I know the difference. Have you heard of this? By the way, you won me over ever since I made your lasagna using butternut squash in the sauce. That was amazing!
Denise Bustard says
Hi Nancy! Yes, I've actually tried that, but I didn't really notice a difference in texture. I think they say it is supposed to help get the liquid out of the tofu? So happy you've enjoyed that butternut squash lasagna, I've been meaning to update it with new photos and a video!
Annalisha says
Freezing, thawing and pressing gives the tofu a better ability to absorb whatever flavors it’s cooked with or marinated in!! The freezing causes the liquid to swell so when it expands in the tofu, it creates pockets! The tofu is then thawed and gently pressed to release the excess. However those little pockets remain to soak up any flavor you add to it. It also helps the texture! In some cases, a double thaw is an option! Just some info 😁. And I love soooo many of your recipes!
Vegas Vegan says
Nutrition label indicates "Cholesterol: 5mg". Where's that from? This is supposed to be vegan (0 cholesterol)
Denise Bustard says
Hi! Nutritional info is strictly estimated, so if you have any concerns, I'd try putting it through a calculator like My Fitness Pal.
Kelsie says
Looking forward to trying this!!
Can I use canned crushed tomatoes instead or would it not work?
Denise says
Hi Kelsie! I think that would work, though your sauce won't be as smooth. Let me know how it goes!
Kim Veach says
In the directions for making the recipe for the freezer you said to leave out the cilantro and lemon juice. But I don't see an amount for lemon juice in the actual recipe. How much and when do I add it?
Denise says
Apologies for the confusion! That's a typo...I've corrected it now 🙂
Kim Veach says
Thanks!
Amy says
Loved this idea! So easy... Whipped it up yesterday with almost no effort. Always looking for yummy recipes to use cauliflower in!
I found that my sauce did not turn out as creamy and consistent as yours did.... I used regular yogurt instead of coconut... Maybe that was the issue? My sauce was separated and kind of granular. Thoughts??
Denise says
Hi Amy! This recipe does not work well with regular yogurt as it breaks in the slow cooker (which is probably what you are describing). Next time if you want to use regular yogurt, I would try stirring it in just before serving (and maybe give it a few minutes to heat up but not get to an extremely high temp). I bet that's why it wasn't creamy! But I'm so happy to hear you enjoyed it other than the yogurt issue 🙂
Sara G says
This sounds delicious! If I wanted to make this with chicken instead of tofu would I need to pre-cook it or can I add it raw to the slow cooker? Thank you!!
Denise says
Hi Sarah! I would add the chicken raw. Here's my IP chicken tikka, you could try to translate to the slow cooker? https://sweetpeasandsaffron.com/instant-pot-chicken-tikka-masala/
Ange says
Hi there, could this be done in a regular stovetop pot? How long would you think it would need? Thanks 😊.
Denise says
Hi Ange, I think that would work just fine! I would take some time to sautee an onion + garlic before adding everything to build in some extra flavor, then I would simmer for 30-45 minutes (with the cauliflower), until cauliflower is soft and flavors are to your liking. Add in the frozen peas and cook for another minute or so. Hope you enjoy!
chumi says
Hi can I do this in an instant pot instead of a slow cooker. if yes, how long do I cook it in the instant pot?
Denise says
Hi Chumi! I haven't tried, but I'd guess 5 minutes high pressure with a quick pressure release, then add the veggies and sautee until soft. Hope you enjoy!
Lauren says
Hi! I am going to try freezing this but I can't find coconut yogurt anywhere. If I use dairy yogurt, at what point should I add it to the recipe? Thanks so much! I'm trying your "5 vegan freezer meals in 1 hour" as my first food prep project!
Denise says
Hi Lauren! I wouldn't add the yogurt until after cooking all the way through as it will break if you freeze it or if you heat it too high. You could also try swapping for coconut milk, though it might not be as creamy. I hope you enjoy and I'm excited for your first food prep project!