Vegan Instant Pot Indian Tofu (30 min Recipe)

Instant Pot Indian Butter Tofu. Delicious, quick and easy to make as long as you havean instant pot. It's creamy and dairy-free. Perfect for those nights whenyou're really craving some Indian food for dinner!

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Indian

Servings

Calories per serving 1090 kcal

Ingredients

500 grams smoked tofu diced (do not substitute with plain tofu)
2 tablespoon vegan butter
2 teaspoon garlic minced
½ cup marinara sauce
1 tablespoon tomato paste
1 ½ teaspoon garam masala
½ teaspoon cumin ground
½ tablespoon ground coriander
½ teaspoon ginger powder
½ tablespoon paprika
½ teaspoon turmeric powder
½ teaspoon salt
1 cup water

Cashew Cream

⅓ cup raw cashews
⅔ cup hot boiling water

Instructions

In a blender, add cashews and hot boiling water. Soak for 5 minutes. Blend on high until smooth.
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.
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.
Once cooked, the Instant Pot will notify you or turn off. Safely release the pressure. Remove the lid.
Stir in the cashew cream. Serve with basmati rice to enjoy!

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