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.
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
Elisa says
Delicious