Slow Cooked Butter Chickpea Tofu


  • 1 package firm tofu
  • 1 tbsp olive oil
  • 1 medium size onion
  • 1/2 cup shallots
  • 4 garlic cloves
  • 1 can + 1/2 cup coconut milk
  • 1 cup tomato puree
  • 1 tbsp + 1 tsp garam masala
  • 1 tbsp + 1 tsp chili powder
  • 2 tsp ground ginger
  • 1 can chickpeas
  • Salt and pepper
  • 1/8 cup cilantro
  • Remove the tofu from the package and rinse. Wrap tofu in a paper towel and place on a cutting board. Placing something heavy on top of the tofu to allow the water to drain out, about 15 minutes.
  • Select SAUTÉ-High and set the time for 30 minutes. Press START.
  • Add oil into the Inner Pot. When the oil is hot, add the onions, shallot, salt, and pepper and cook, stirring occasionally, until caramelized, about 5-6 minutes.
  • Add in the garlic and stir to combine. Cook it for 1 minute more.
  • Press CANCEL button.
  • Select SLOW COOK-High and set the time to 3 hours. Press START.
  • Place the tofu and chickpea in the inner pot. Add the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch salt/pepper. Give it a big stir, close the lid and set to VENT.
  • When the cooking time is done, carefully open the lid.
  • Add the cilantro before serving.
  • Serve with rice and naan.
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