Are you a busy cook looking for quick, easy, and delicious meal ideas that just happen to be vegan? Look no further! The Instant Pot is a game-changer in the kitchen, and when paired with the versatility of tofu, the possibilities are endless. In this article, we’ll share 20 mouthwatering Instant Pot tofu recipes that will satisfy your taste buds and give you more time for the things you love.
From spicy stir-fries to creamy curries, these recipes are perfect for busy home cooks who want to whip up a tasty meal in no time. Whether you’re a seasoned vegan or just starting out on your plant-based journey, we’ve got you covered with a variety of dishes that cater to all tastes and dietary needs. So, without further ado, let’s dive into the world of Instant Pot tofu recipes!
Instant Pot Vegan Tofu Curry
Transform your weeknight dinner into a flavorful and aromatic Indian-inspired dish with this easy-to-make Vegan Tofu Curry recipe in the Instant Pot. Enjoy a hearty, protein-rich meal that’s perfect for busy households.
Ingredients:
– 1 block of firm tofu, drained and cubed
– 2 medium onions, chopped
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the onions, garlic, and ginger; cook until the onions are translucent.
3. Add the cumin, curry powder, turmeric, and paprika; stir for 1 minute.
4. Add the tofu, diced tomatoes, and vegetable broth. Season with salt and pepper to taste.
5. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15 minutes
Spicy Instant Pot Tofu Stir-Fry
Quickly cook a flavorful and spicy tofu stir-fry using your Instant Pot. This recipe is perfect for a weeknight dinner or a lazy Sunday meal.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, sliced
– 2 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 1 teaspoon of ground cumin
– 1/2 teaspoon of smoked paprika
– 1/4 teaspoon of cayenne pepper (adjust to taste)
– 1 can of diced tomatoes (14.5 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Press the “Saute” button on your Instant Pot and heat the oil until shimmering.
2. Add the onion, garlic, and ginger; cook until the onion is translucent.
3. Add the tofu, cumin, smoked paprika, and cayenne pepper; stir-fry for 2-3 minutes.
4. Pour in the diced tomatoes and stir to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 5 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 17-20 minutes (including natural pressure release)
Instant Pot Tofu and Vegetable Soup
Quickly cook up a flavorful and nutritious soup with this easy recipe! This Instant Pot tofu and vegetable soup is perfect for a weeknight dinner or a comforting meal on-the-go.
Ingredients:
– 1 block of firm tofu, drained and cubed
– 2 tablespoons of olive oil
– 1 onion, diced
– 3 cloves of garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 4 cups of vegetable broth
– 1 can (14.5 oz) of diced tomatoes
– 1 teaspoon of dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 5 minutes.
3. Add the cubed tofu, vegetable broth, diced tomatoes, and thyme. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
Cooking Time: 15 minutes
Garlic Ginger Instant Pot Tofu
This recipe combines the savory flavors of garlic and ginger with the convenience of instant pot cooking, making it a perfect weeknight dinner option. With just 15 minutes of prep time and 10 minutes of cook time, you can have a delicious and healthy meal on the table in no time!
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, peeled and grated
– 2 tablespoons soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the minced garlic and grated ginger; cook for 1 minute, stirring constantly.
3. Add the tofu cubes, soy sauce, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
Cooking Time: 10 minutes
Instant Pot Tofu Tikka Masala
Experience the rich flavors of Indian cuisine with this easy-to-make Instant Pot recipe, perfect for a quick and satisfying meal. This vegan version of the classic dish is made with tender tofu and aromatic spices.
Ingredients:
– 1 block firm tofu, drained and cut into cubes
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon garam masala
– 1/2 teaspoon cumin
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 1/4 cup heavy cream or non-dairy alternative
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the inner pot until it reads “HOT”.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the tofu, curry powder, garam masala, cumin, and cayenne pepper (if using). Cook for 1 minute.
4. Add the diced tomatoes, vegetable broth, and heavy cream or non-dairy alternative. Stir well.
5. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 8 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Season with salt and pepper to taste. Garnish with fresh cilantro.
Cooking Time: 18 minutes (8 minutes cooking + 10 minutes natural release)
Teriyaki Instant Pot Tofu Bowl
Teriyaki Instant Pot Tofu Bowl Recipe
Experience the perfect blend of Asian-inspired flavors with this easy and quick Teriyaki Instant Pot Tofu Bowl recipe!
Ingredients:
- 1 block of firm tofu, drained and cut into cubes
- 1/4 cup of teriyaki sauce (homemade or store-bought)
- 2 tablespoons of soy sauce
- 2 tablespoons of brown sugar
- 1 tablespoon of vegetable oil
- 1 teaspoon of grated ginger
- 1/4 cup of chopped green onions for garnish (optional)
- Serve over steamed white or brown rice and cooked vegetables of your choice
Instructions:
- Press the “Saute” button on the Instant Pot and heat the oil until shimmering.
- Add the tofu and cook for 2-3 minutes, stirring occasionally, until lightly browned.
- Add the soy sauce, brown sugar, teriyaki sauce, and ginger. Stir to combine.
- Cook on “Manual” mode at high pressure for 5 minutes, followed by a quick release.
- Serve hot over rice and vegetables. Garnish with green onions if desired.
Cooking Time: 15-17 minutes
Enjoy your delicious Teriyaki Instant Pot Tofu Bowl!
Instant Pot Tofu and Broccoli Stir-Fry
This recipe combines the nutty flavor of tofu with the crunch of broccoli, all cooked to perfection in under 30 minutes. Perfect for a weeknight dinner or lunch, this stir-fry is a healthy and delicious option.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups broccoli florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the inner pot until it reads “HOT”.
2. Add oil, garlic, and tofu; cook for 3-4 minutes or until the tofu is lightly browned.
3. Add broccoli, soy sauce, and oyster sauce (if using); stir to combine.
4. Close the lid and set the valve to “SEALING”. Cook on “Manual” mode at high pressure for 5 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Serve hot over rice or noodles.
Cooking Time: 20-25 minutes
Sweet and Sour Instant Pot Tofu
Add a tangy twist to your tofu dishes with this simple and flavorful recipe! This sweet and sour tofu is cooked to perfection in the Instant Pot, resulting in tender and juicy cubes coated in a deliciously balanced sauce.
Ingredients:
– 1 block of firm or extra-firm tofu, drained and cut into 1-inch cubes
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon rice vinegar
– 1 tablespoon cornstarch
– 1/4 cup water
– 1/4 cup chopped green onions for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat it until hot.
2. Add soy sauce, honey, rice vinegar, and cornstarch mixture to the pot. Stir to combine.
3. Add tofu cubes to the pot and stir gently.
4. Close the lid and set valve to “Sealing”. Cook for 5 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before opening the lid.
6. Garnish with chopped green onions, if desired. Serve hot over rice or noodles.
Cooking Time: 15 minutes (including natural pressure release)
Instant Pot Tofu and Rice Casserole
A flavorful and nutritious one-pot meal that combines the creaminess of tofu with the comfort of rice, all cooked to perfection in your Instant Pot.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1 cup uncooked white or brown rice
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce (optional)
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the diced onion and cook until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the cubed tofu, rice, water or broth, soy sauce (if using), salt, and pepper.
5. Close the lid and make sure the valve is set to “Sealing”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 8 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 18-20 minutes
Instant Pot Tofu and Mushroom Risotto
Quickly cook a rich and creamy risotto with tender tofu and earthy mushrooms using your Instant Pot. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 1/4 cup white wine (optional)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (button, cremini, or shiitake), sliced
– 1 block firm tofu, drained and crumbled
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Press the “Saute” button on Instant Pot and heat oil until shimmering.
2. Add onion and cook until translucent, about 3 minutes.
3. Add mushrooms and cook until tender, about 5 minutes.
4. Add garlic, thyme, rice, broth, and wine (if using). Stir to combine.
5. Close lid and set valve to “Sealing”. Cook on high pressure for 6 minutes.
6. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Stir in tofu and season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 16 minutes
Instant Pot Tofu and Chickpea Stew
This hearty, comforting stew is a perfect blend of protein-rich tofu and fiber-packed chickpeas, cooked to perfection in the Instant Pot. Serve over rice or with crusty bread for a satisfying meal.
Ingredients:
– 1 block extra-firm tofu, drained and cut into bite-sized pieces
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon cumin
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add onion, garlic, and red bell pepper; cook until the vegetables are tender.
3. Add tofu, chickpeas, diced tomatoes, vegetable broth, cumin, salt, and pepper. Stir to combine.
4. Close the lid and make sure the valve is set to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Open the lid and stir in some fresh cilantro, if desired. Serve hot.
Cooking Time: 20 minutes (including natural pressure release)
Instant Pot Tofu and Coconut Curry
This aromatic curry recipe is a flavorful and comforting meal that combines tender tofu with a rich coconut-based sauce, all cooked to perfection in the Instant Pot. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onions, garlic, and ginger; cook until onions are translucent (3-4 minutes).
3. Add tofu, coconut milk, vegetable broth, curry powder, cumin, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Cook on high pressure for 5 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 15 minutes
Instant Pot Tofu and Spinach Pasta
Transform your pasta game with this creamy and nutritious Instant Pot recipe, featuring tender tofu and wilted spinach.
Ingredients:
– 1 lb. pasta of your choice (e.g., spaghetti or linguine)
– 1 block firm tofu, drained and cut into small cubes
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup heavy cream
– 1 tsp. olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil. Add the chopped onion and cook until translucent.
2. Add the garlic, tofu, vegetable broth, and heavy cream. Stir well to combine.
3. Add the pasta to the pot, making sure it’s covered with the liquid mixture.
4. Close the lid and set the valve to “Sealing”. Cook on high pressure for 5 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid.
6. Stir in the fresh spinach leaves until wilted. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15 minutes (including natural pressure release)
Instant Pot Tofu and Lentil Dal
This recipe is a flavorful and nutritious twist on traditional Indian dal, made with tender lentils, creamy tofu, and aromatic spices. Serve it over basmati rice or with naan bread for a comforting meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 block firm tofu, cut into small cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 4 cups water or vegetable broth
– Fresh cilantro, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onions, garlic, cumin, curry powder, turmeric, and salt. Cook until onions are translucent.
3. Add lentils, tofu, and water or broth. Stir to combine.
4. Close the lid and set valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set cooking time to 20 minutes at high pressure.
5. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
Serve hot, garnished with chopped cilantro if desired. Enjoy!
Cooking Time: 25-30 minutes
Instant Pot Tofu and Black Bean Chili
This recipe combines the comfort of a classic chili with the convenience of an Instant Pot. With tender tofu, rich black beans, and a hint of spice, this dish is perfect for a cozy night in.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1 can black beans, rinsed and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup vegetable broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until hot.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender, about 5 minutes.
3. Add tofu, black beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
4. Pour in vegetable broth and close the lid. Make sure the valve is set to “Sealing”.
5. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 10 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Cooking Time: 20 minutes
Instant Pot Tofu and Sweet Potato Curry
A flavorful and nutritious curry that’s ready in under an hour! This recipe combines the creamy texture of sweet potatoes with the tender goodness of tofu, all wrapped up in a rich and aromatic Indian-inspired sauce.
Ingredients:
– 1 medium-sized sweet potato, peeled and cubed
– 1 block of firm tofu, drained and cut into small cubes
– 2 tablespoons of olive oil
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1 teaspoon of curry powder
– 1 can of coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cumin, curry powder, and cubed sweet potatoes. Cook for 1 minute, stirring constantly.
5. Add the tofu cubes and coconut milk. Stir to combine.
6. Close the lid of the Instant Pot and set the valve to “Sealing”. Cook on “High Pressure” for 10 minutes.
7. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
8. Season with salt and pepper to taste. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes (including pressure release time)
Instant Pot Tofu and Zucchini Noodles
This recipe is a flavorful and healthy take on traditional pasta dishes, using zucchini noodles and tender tofu. Perfect for a quick weeknight dinner or a nutritious meal prep option.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 medium zucchinis, spiralized into noodles
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– 1 teaspoon of soy sauce
– 1/4 teaspoon of black pepper
– Salt to taste
– Optional: chopped green onions and sesame seeds for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the tofu and cook for 2-3 minutes, until lightly browned.
4. Add the zucchini noodles, soy sauce, black pepper, and salt. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 2 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 12-14 minutes
Instant Pot Tofu and Peanut Sauce Stir-Fry
A quick and flavorful stir-fry recipe that combines the creaminess of peanut sauce with the tender texture of tofu, all cooked to perfection in the Instant Pot.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 tablespoon soy sauce
– 2 tablespoons peanut butter
– 2 cups chicken broth
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the oil until shimmering.
2. Add the onion, garlic, and bell peppers; cook until tender, about 3-4 minutes.
3. Add the tofu, soy sauce, peanut butter, and chicken broth. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode at high pressure for 5 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid.
6. Season with salt and pepper to taste. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Instant Pot Tofu and Quinoa Pilaf
Quickly cook quinoa, tofu, and flavorful spices together in the Instant Pot for a nutritious and delicious meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 block firm tofu, cut into small cubes (about 8 oz)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: fresh cilantro, chopped for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until hot.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the quinoa, water or broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Add the tofu cubes on top of the quinoa mixture.
5. Close the lid, making sure the valve is set to “Sealing”. Press the “Manual” button and cook at high pressure for 6 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Open the lid and fluff the quinoa with a fork. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 16 minutes (including natural pressure release)
Instant Pot Tofu and Kale Soup
Looking for a comforting and nutritious soup that’s packed with protein and fiber? This Instant Pot recipe delivers! With just a few simple ingredients, you can create a deliciously creamy soup that’s perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 cups of kale leaves, stems removed and chopped
– 4 cups of vegetable broth
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 tablespoon of olive oil
– 1 teaspoon of ground cumin
– Salt and pepper to taste
– Optional: 1/2 cup of coconut cream or heavy cream for added creaminess
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the tofu, kale, vegetable broth, cumin, salt, and pepper.
4. Close the lid and set the valve to “Sealing”.
5. Cook at high pressure for 10 minutes, then let the pressure release naturally for 10 minutes.
6. Open the lid, stir in the coconut cream or heavy cream (if using), and serve hot.
Cooking Time: 20-25 minutes
Summary
Discover the convenience of cooking with Instant Pot! This collection of 20 flavorful tofu recipes is perfect for busy cooks on-the-go. From curry to stir-fry, soup to risotto, and even casseroles and chili, these quick and easy recipes will elevate your plant-based meals. With a variety of international flavors and ingredients, you’ll never get bored with the same old dishes. Try out Instant Pot Vegan Tofu Curry, Spicy Instant Pot Tofu Stir-Fry, or Teriyaki Instant Pot Tofu Bowl – just to name a few! Get ready to impress your family and friends with these mouth-watering tofu recipes.
