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!
Measuring Cups and Spoon Set
- 500 grams smoked tofu diced (do not substitute with plain tofu)
- 2 tbsp vegan butter
- 2 tsp garlic minced
- ½ cup marinara sauce
- 1 tbsp tomato paste
- 1 ½ tsp garam masala
- ½ tsp cumin ground
- ½ tbsp coriander ground
- ½ tsp ginger powder
- ½ tbsp paprika
- ½ tsp turmeric powder
- ½ tsp salt
- 1 cup water
- ⅓ cup raw cashews
- ⅔ cup hot boiling water
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!
Calories: 1090kcalCarbohydrates: 177gProtein: 59gFat: 20gSaturated Fat: 4gTrans Fat: 1gSodium: 1068mgPotassium: 504mgFiber: 19gSugar: 28gVitamin A: 1011IUVitamin C: 54mgCalcium: 500mgIron: 17mg
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