Slow Cooker Butter Chickpeas with Tofu

Ingredients

• 1 (14 ounce) package firm tofu
• 1 tablespoon olive oil or vegan butter
• 1 medium size onion, diced
• 4 garlic cloves, minced
• 1 can coconut milk (I used light)
• 1 cup tomato puree
• 1 tablespoon + 1 teaspoon garam masala
• 1 tablespoon + 1 teaspoon curry powder
• 2 teaspoons chili powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 (15 oz can) garbanzo beans, rinsed and drained
• 1/8 cup cilantro, finely chopped
• 2 cups cooked rice, for serving

Instructions

1. 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.
2. In a large saucepan, heat the olive oil over medium heat and add the onion. Cook until soft and translucent, about 5 minutes. Add in the garlic and stir to combine.
3. Whisk in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and salt and pepper. Cook until slightly thick, about 5 minutes.
4. While the sauce is cooking, finely cube the tofu. Place the tofu and garbanzo beans in the base of slow cooker. Pour the sauce on top. Cook on low for 5 hours until thick. You can cook the sauce longer if needed.
5. Before serving, stir in the cilantro. Serve with rice and naan, if desired.