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Instant Pot Tofu Recipes The Best For Vegan

instant pot tofu recipes

Eating healthy is one of the purposes that we make each time a new year begins. And this is no exception! For that, it is important to look for healthy ingredients, and tofu is one that cannot be missing in your new recipes.

The tofu is low in calories, you have significant amounts of vegetable protein and very little fat. It is also rich in iron and can have high calcium and / or magnesium contents. As you can see, it is much more than a simple substitute for cheese for a vegetarian diet. If you want to know more about its properties do not miss.

And the best thing of all is that preparing delicious tofu recipes is not complicated at all: we are going to tell you how to cook tofu so that all your recipes come out of ten; what type of tofu to choose for each recipe; and of course, we are going to give you the best easy recipes with tofu

In this recipe, Tofu is used to make a rich second course, ideal in a single dish, to accompany rice and a salad, or served in a glass for a buffet meal. Spring is approaching and spontaneous herbs begin to sprout, here is a quick recipe in which we suggest you enrich the lightly roasted tofu with chenopodium leaves, also called wild spinach or common farinello, which in this season appears abundant at the edges of the fields and of the vegetable gardens.

It is a plant rich in micronutrients (vitamins A, B and C, calcium, potassium, iron) and with valuable anti-inflammatory and deworming properties, of which seeds, leaves, stems and shoots are used!
The chenopodium can be replaced by spinach leaves, or by herbs, ribs or other previously blanched green leafy vegetables… or by other “wild” leaves such as nettle or plantain.

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Instant Pot Tofu Recipes The Best For Vegan

instant pot tofu recipes
  • Author: Bertha Natasha
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hours 25 minutes
  • Yield: 6-8 1x
  • Category: Lunch and Dinner
  • Method: Main Course
  • Cuisine: Vegan
Scale

Ingredients

  • 3 tbsp/45ml olive oil
  • 1 block (350g) extra-firm tofu, cubed
  • 2 tbsp (30ml) soy sauce
  • ½ cup/125ml (100g) chopped yellow onion (1 onion)
  • 1 ½ cups/375ml (200g) chopped carrots (4 carrots)
  • 1 ½ cups (185g) chopped celery (3 ribs celery)
  • 2 cloves garlic, minced
  • 1 – 1.5lb bag (680g) of The Little Potato Company’s Fingerling potatoes
  • ½ cup/125ml (75g) unbleached flour
  • 6 cups/1500ml vegetable broth
  • 1 cup/250ml water
  • 3 tbsp/45ml tomato paste
  • 1 pinch dried thyme
  • 1 cup/250ml (140g) frozen peas

Instructions

  1. With the lid off, turn Instant Pot on to “Sauté” and choose the “Normal” heat level. Add the olive oil. Once the Instant Pot is preheated, add the cubed tofu. Cook, stirring occasionally, until the tofu is crisp and golden brown on all sides, about 10 minutes.
  2. Add the soy sauce and stir, cooking until the liquid is absorbed.
  3. Add the onion, carrot, celery, and garlic. Stir and cook for 2 minutes.
  4. Add the flour and mix well. Cook for 2 minutes, stirring often.
  5. Add the Fingerling potatoes, vegetable broth, water, tomato paste, and thyme. Stir well.
  6. Securely close the lid on your Instant Pot and turn it on to “Manual” or “Pressure Cook”. Set timer for 15 minutes.
  7. Once finished, release the pressure (following Instant Pot instructions) and open the lid when safe to do so.
  8. Add the frozen peas and stir. With the lid off, use the “Sauté” functions set to a heat level of “More” or “High” and reduce the stew to your preferred thickness, about 5 minutes.
  9. Taste and adjust seasoning.

Nutrition

  • Serving Size: 1
  • Calories: 152kcal
  • Sugar: 2.7 g
  • Sodium: 880.2 mg
  • Fat: 7.3 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 5.2 g
  • Carbohydrates: 16.5 g
  • Fiber: 2.9 g
  • Protein: 5.9 g
  • Cholesterol: 2.7 mg

Keywords: instant pot tofu recipes

What do you think?

Bertha Natasha

Written by Bertha Natasha

My name is Bertha Natasha, also known as Bertha, and I am USA, although I currently live in Seattle, WA. Many of my recipes are inspired by healthy food, by my mom's American-Mexican cuisine, who grew up in New Mexico, and also by my granny's kitchen in Texas.

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