Name: Slow Cooker Tofu Butter Chicken
Prep time: 63 min
Cook time: 147 min
Total time: 210 min
Yield: 8 servings
Ingredients: 2.5 tbsp garam masala; 2 tsp ground ginger; 1 tsp chilli powder; 1 tsp ground black pepper; 2 tsp curry powder; 0.5 null red onion (diced (135g)); 2 tsp sea salt; 12 oz tomato paste; 0.5 tsp dried fenugreek (optional); 2 can coconut milk (14 oz each (28 ounces total)); 2 block firm tofu (pressed for 30 minutes* (2 lbs in total)); 2 tsp coconut sugar (or brown sugar optional); 2 null lime juice (from two limes)

Instructions

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1

After pressing the [firm tofu], cut or tear it into cube-sized pieces for texture.
2

Turn your slow cooker to warm. Line it with a slow cooker liner as per directions.
3

Add the garam masala (2.5 tbsp), ground ginger (2 tsp), chilli powder (1 tsp), ground black pepper (1 tsp), curry powder (2 tsp), onion (0.5 red), sea salt (2 tsp), coconut milk (2 cans), and tomato paste (12 oz) to the slow cooker. Add dried fenugreek (0.5 tsp) if desired.
4

Whisk and mix the ingredients until the [tomato paste] is fully incorporated into the sauce.
5

Gently stir in the [firm tofu].
6

Cook on high for hrs (3) to hrs (4), or on low for hrs (6) to hrs (7). Monitor in the last 30 minutes (high) or hour (low). Stir in juice (2 lime) and coconut sugar (2 tsp) at the end. The [coconut sugar] is optional but enhances flavors.
7

Serve with [vegan naan] and [basmati rice].