Hi Everyone,

Today I’m sharing a delicious easy quick way to have Vegan Indian Butter Tofu with your Instant Pot! It’s creamy and delicious. Perfect for those nights when you’re really craving some Indian food for dinner!

If you enjoyed this recipe, please share it with your family and friends or on social media! If you make recipes, take a picture of it and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Take care,
Christie

Watch How I Made This:

Instant Pot Indian Butter Tofu Recipe (Vegan)

Serves 2 |  Ready in 30 mins

INGREDIENTS

• 500 grams organic smoked tofu, diced

• 2 tbsp vegan butter

• 2 tsp garlic, minced

• 1/2 cup marinara sauce

• 1 tbsp tomato paste

• 1 1/2 tsp garam masala

• 1/2 tsp cumin ground

• 1/2 tbsp coriander ground

• 1/2 tsp ginger powder

• 1/2 tbsp paprika

• 1/2 tsp turmeric powder

• 1/2 tsp salt

• 1 cup water

• 1 cup cashew cream [1/3 raw cashews soaked in 2/3 cup hot boiling water for 5 minutes, blended until smooth in a blender]

Required: Instant Pot and Blender

INSTRUCTIONS

1. Set your Instant Pot on Saute Mode and melt your vegan butter.  Then sauteed minced garlic until fragrant. Add smoked tofu, followed by marinara sauce, tomato paste, spices and salt.  Mix together.

2. Pour in water. Cover with lid and switch Pressure Knob to “Sealing”. Set to “Pressure Cook” mode and set timer for 8 minutes. Allow it to cook.

3. Once cooked, the Instant Pot will notify you or turn off. Safely release the pressure. Remove the lid.

4. Stir in the cashew cream. Serve with basmati rice to enjoy!