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+ servings

Vegan Instant Pot Indian Tofu (30 min Recipe)

Christie Lai
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 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Indian
Servings 2
Calories per serving 1090 kcal


  • 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


  • 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!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Calories: 1090kcal | Carbohydrates: 177g | Protein: 59g | Fat: 20g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 1068mg | Potassium: 504mg | Fiber: 19g | Sugar: 28g | Vitamin A: 1011IU | Vitamin C: 54mg | Calcium: 500mg | Iron: 17mg