1. Stir the tofu, tomato sauce, yogurt, and spices together in the slow cooker or crock pot.
2. Once everything is well combined, turn on the slow cooker, and cook on low for 5 hours.
3. After that time, add in the cauliflower, stirring to combine, and then cook for another 2 hour.
4. Once cooked, let cook for a few minutes, while you divide a ½ cup of the cooked rice into 5 air-tight containers.
5. Then evenly divide the Tikka Masala into the air-tight containers, seal them, and then store them in the fridge.
6. To heat up, simply microwave the dish for a couple of minutes, until steaming hot, then dig in and enjoy!
