Slow Cooker Tikka Masala

Course: Dinner

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 15

Cook Time: 2 30

Total Time: 2 45

Servings: servings

Calories: 352kcal

This slow cooker tikka masala is rich, creamy, and packed with bold spices—a cozy, plant-based dinner that's effortless to make.

Wrap tofu in a clean kitchen towel or paper towels. Weigh it down with a heavy skillet and let it drain for 20–25 minutes.
Optional but recommended: Cut the pressed tofu into 1″ cubes. Heat a splash of oil in a nonstick skillet over medium. Fry, turning gently, until every side is golden and crisp—about 10 minutes total. Transfer to a plate.
In a small bowl, combine garam masala, cumin, coriander, paprika, salt, turmeric, black pepper, and cayenne (if using). Set aside.
Heat olive oil in a skillet over medium heat (or use the same skillet as the tofu step). Add onion and sauté until translucent, about 4-5 minutes.
Stir in garlic and ginger and cook for 30 seconds, until fragrant. Add spice mix and cook for another 30 seconds, stirring constantly.
Transfer onion-spice mixture to the slow cooker. Stir in tomato sauce and brown sugar. Gently fold in tofu cubes.
Cover and cook on low for 3½ hours or on high for 1½ to 2 hours.
If tofu was pan-fried: Add tofu before you cover and cook.
If tofu was not pre-cooked: Add tofu during the final hour (low) or last 30–45 minutes (high) of cooking to preserve texture.
In a small bowl, whisk together coconut milk and cornstarch until perfectly smooth (see “Cook’s Tips” on blending). Stir into the cooker, cover, and cook on High for another 30 minutes, until the sauce is luscious and thick.
Ladle over steamed rice and garnish with chopped cilantro.

Add-ins: Try chickpeas, cauliflower florets, carrots, peas, or diced bell peppers. Use two cups of cooked or canned chickpeas instead of tofu for a different but equally delicious version.
Make it richer: Swap brown sugar for maple syrup or honey.
Make it spicier: Increase cayenne or add sliced green chiles.
Want a thicker sauce? Leave the lid off during the last 15 to 20 minutes of cooking.
Chickpea version: Substitute 2 cups cooked or canned chickpeas for the tofu for a different take.

Press the tofu thoroughly to eliminate excess moisture
Optional but recommended: Lightly pan-fry or bake the tofu cubes before adding to the slow cooker. This adds structure and prevents them from breaking apart, especially in long, slow cooks.
- Pan-fry: Sauté the tofu cubes in a nonstick or cast iron pan with a bit of oil until golden on all sides (6–8 minutes total).
- Bake: Toss cubes in oil, bake at 400°F for 25–30 minutes, flipping halfway.
Cook time:
- Without baking/pan-frying first: Add tofu in the last hour if cooking on low (total time: 3.5 hours), or last 30–45 minutes on high (total time: 2.5 hours).
- With baking/pan-frying first: Tofu can go in at the beginning without major risk of falling apart. Ideal if you're doing a true “set it and forget it” meal.
Always use extra-firm tofu and avoid over-stirring once it's in the slow cooker—especially if you skip the browning step.