Ingredients
Directions
Preheat the oven to 400 degrees.
In a medium bowl, add the vegetable broth and spice blend, down to the salt. Mix well.
Add the tofu cubes and stir until completely coated.
Spread the tofu cubes out on a parchment-lined baking sheet and bake for 30 minutes, flipping the cubes halfway in between.
Meanwhile, prepare your slow cooker sauce: Heat a large stovetop pan on medium-high heat or, if you have an Instant Pot, you can save a pan and saute the sauce ingredients in the Instant Pot before blending.
Add the onions and continuously stir until translucent (about 2–3 minutes).
Add the garlic and ginger, cook for 30–60 seconds.
Add the mustard seed, cumin, coriander, turmeric powder, and salt, if using. Cook until fragrant, about 1–2 minutes.
Add the water to deglaze the pan for just 15–30 seconds.
Transfer the onion, spice, and water mixture to a blender and blend until smooth, about 1–2 minutes.
Transfer the mixture to your 4 or 6-quart slow cooker or Instant Pot.
Add the coconut milk, tomato sauce, and baked tofu.
Cook on the low heat setting for 6 hours or the high heat setting for 3 hours.
Spoon on top of warm brown, red or black rice.
Chef's Notes
Substitutions
Instead of tofu use 1–2 cups of home cooked or BPA-free canned chickpeas, rinsed and drained. You can also season and bake these before adding to the slow cooker or simply add them as is without baking.
In place of yellow onion use white or red onion.
If you don’t have whole spices for the slow cooker ingredients, substitute ground spices, using approximately ⅓ of the amount of ground spices to the whole spice amount.
In place of rice use other gluten-free grains such as quinoa, millet, or buckwheat. Cauliflower rice would also work well.
In place of cilantro use parsley.
For more flavor and spice
Top with crushed red pepper flakes.
Stir in another dash of ground cumin or coriander powder.
Top with sliced green onion.
Add more salt and pepper to taste.
Ingredients
Directions
Preheat the oven to 400 degrees.
In a medium bowl, add the vegetable broth and spice blend, down to the salt. Mix well.
Add the tofu cubes and stir until completely coated.
Spread the tofu cubes out on a parchment-lined baking sheet and bake for 30 minutes, flipping the cubes halfway in between.
Meanwhile, prepare your slow cooker sauce: Heat a large stovetop pan on medium-high heat or, if you have an Instant Pot, you can save a pan and saute the sauce ingredients in the Instant Pot before blending.
Add the onions and continuously stir until translucent (about 2–3 minutes).
Add the garlic and ginger, cook for 30–60 seconds.
Add the mustard seed, cumin, coriander, turmeric powder, and salt, if using. Cook until fragrant, about 1–2 minutes.
Add the water to deglaze the pan for just 15–30 seconds.
Transfer the onion, spice, and water mixture to a blender and blend until smooth, about 1–2 minutes.
Transfer the mixture to your 4 or 6-quart slow cooker or Instant Pot.
Add the coconut milk, tomato sauce, and baked tofu.
Cook on the low heat setting for 6 hours or the high heat setting for 3 hours.
Spoon on top of warm brown, red or black rice.
