Slow Cooker Spiced Cashew Butter Tofu Masala

This meal was a Spiced Cashew Butter Masala with Tofu. 100% vegan and gluten-free (although you may opt to sub another protein instead of tofu). With life being so on-the-go lately, I often find myself short an ingredient or two. In this case, I opened my pantry to realize we were out of tomato paste. Instead, I subbed in white miso paste for that extra umami oomph.

Check the recipe.

🌰INGREDIENTS:

-1 block of firm or extra firm tofu
-2 tbsp Spiced Cashew Butter
-1 tbsp garam masala
-2 tbsp paprika
-1 tsp ground coriander
-1/2 tsp ground black pepper
-3/4 tsp salt
-1/2 tsp cayenne pepper
-1/2 tsp ground turmeric
-1 tsp cumin seeds
-1 large onion, diced
-3 medium-sized potatoes, diced
-4 cloves garlic, minced
-1" ginger, peeled + minced
-1 red bell pepper diced
-3 tbsp nutritional yeast
-2 tbsp white miso paste (or sub for 6 tbsp tomato paste for a thicker sauce)
-1 can diced tomatoes
-1 can full-fat coconut milk
-2 tbsp white wine or champagne vinegar

🍴STEPS:

1. Prepare tofu via boil method previously mentioned in other recipes (i.e., Boil 5 minutes in salt water; dice beforehand for firmer texture). Set aside to dry.
2. Set the slow cooker to LOW heat and add all spices, cashew butter, coconut milk, white wine vinegar, canned tomatoes, nutritional yeast, and miso. Stir thoroughly.
3. Once broth is thoroughly mixed, add all the vegetables and mix thoroughly.
4. Finally, add the tofu and coat evenly.
5. Replace the lid to slow cooker and cook for 4-6 hours on low.
6. Serve with your favorite rice.
7. Bon appetit.

Butter bing, butter boom! 💥