Another winner from Vegan Under Pressure, by Jill Nussinow MS RDN! This is a curried version of the Cajun recipe on page 199 (book link below). Experiment with flavorings and ingredients as I did. I’ve amended the cooking time from 3 to 2 minutes, with a quick release.
This curried tofu is a flavorful, quick, and simple meal that can be pulled together in a hurry. It is not a saucy curry. The cubed tofu marinates for 15 minutes in the curry powder, while the rest of the ingredients are pulled together. Serve it with your favorite grain (I especially like short grain rice), flatbread, and possibly a raw veg salad for balance. Enjoy!
Serves 3-4
Put the tofu in a bowl or container that can be covered (I used one with a lid that sealed on and tossed the ingredients that way). Sprinkle with the spice mix and drizzle on 1 tablespoon of tamari, and 1 tablespoon of vinegar. Stir to ensure that all tofu is covered with seasoning. Cover and let sit for at least 15 minutes, or up to 30 minutes.
Heat the Instant Pot using the sauté function. Add the onion and celery and dry sauté for 2 minutes. Add the bell pepper, Chile pepper if using, and garlic, and sauté 1 minute longer. Add the tofu and stir. Add the cauliflower and summer squash; do not stir.
Pour in the stock and lock on the lid. Bring to high pressure, cook 2 minutes. After 2-minute countdown, immediately release pressure and remove the lid in order to keep veggies from becoming mushy,
Transfer to a bowl or platter. Drizzle with remaining 1 tablespoon of tamari and garnish with parsley.
Vegan Under Pressure: https://a.co/d/4h9rkGX
