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!
500gramssmoked tofudiced (do not substitute with plain tofu)
2tbspvegan butter
2tspgarlicminced
½cupmarinara sauce
1tbsptomato paste
1 ½tspgaram masala
½tspcumin ground
½tbspcoriander ground
½tspginger powder
½tbsppaprika
½tspturmeric powder
½tspsalt
1cupwater
Cashew Cream
⅓cup raw cashews
⅔cuphot 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!