Creamy Instant Pot Tofu Curry (Vegan!)

• servings: 4 servings
• active time: 10 minutes
• total time: 28 minutes

Ingredients

2 Tablespoons oil (neutral flavor like sunflower, canola etc.)

1 large onion

17½ oz firm tofu (500g)

1 inch ginger

4 cloves garlic

1 teaspoon turmeric

½ teaspoon ground cayenne

½ Tablespoon ground cumin

1 Tablespoon ground coriander

14oz can crushed tomatoes (400g)

14oz can coconut milk (400g)

1 teaspoon garam masala

1 teaspoon sugar

1 teaspoon salt

2 Tablespoons cilantro to serve (optional)

1-2 Tablespoons lemon juice to serve (optional)

Directions

Add the oil to the Instant Pot and set it to Saute mode.

Briefly squeeze excess liquid from the tofu, and chop into ½ - 1 inch cubes.

Peel and finely chop the onion.

Add the onion and tofu to the hot oil and set the Saute time to six minutes. Stir every minute or so to prevent sticking.

Peel and grate the ginger. Crush the garlic. When the Sauté timer has gone off and the onion is softened, add the ginger, garlic, turmeric, cayenne, cumin, and ground coriander, mix well, and set to Saute for two more minutes, stirring frequently to prevent sticking.

When the two minutes are up, add the crushed tomatoes and coconut milk. Stir well and deglaze the bottom of the bot to prevent a burn notice. Seal the Instant Pot and set to pressure cook on high for ten minutes.

When the ten minutes are up, do a quick release. Add the garam masala, sugar, salt, and optional lemon juice and cilantro to the pot and stir well. Taste and adjust seasoning if necessary.

Done! Serve with steamed rice (some naan bread as well would be amazing for sopping up the sauce).

Nutrition

• Serving Size: 1 small bowl
• Calories: 428
• Total Fat: 36 g
• Saturated Fat: 20 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 737 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 17 g