17 Delicious Instant Pot Tofu Recipes for Quick Meals

Hey there, busy home cooks! If you’re craving quick, flavorful meals that don’t skimp on nutrition or taste, you’re in the right place. Our roundup of 17 Delicious Instant Pot Tofu Recipes is all about making your weeknight dinners a breeze. From cozy comfort foods to light and fresh options, these recipes are sure to inspire your next meal. Let’s dive in and discover your new favorite dish!

Instant Pot Vegan Tofu Curry

On a bustling evening, when time is of the essence yet the craving for something deeply flavorful and comforting arises, this Instant Pot Vegan Tofu Curry emerges as a savior. Its rich, aromatic spices meld beautifully with the creamy coconut milk, offering a dish that’s both nourishing and indulgent.

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cups spinach, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the coconut oil.
2. Add the diced onion, sautéing until translucent, about 3 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle the curry powder and turmeric over the onions, stirring to coat evenly.
5. Pour in the coconut milk and vegetable broth, stirring to combine all ingredients.
6. Add the cubed tofu, ensuring it’s submerged in the liquid.
7. Secure the lid, set the Instant Pot to ‘Manual’ mode for 5 minutes at high pressure.
8. Once cooking is complete, perform a quick release of the pressure.
9. Stir in the chopped spinach until wilted, about 1 minute.
10. Finish with lime juice and salt, adjusting as needed.

This curry boasts a velvety texture with a harmonious blend of spices that dance on the palate. Serve it over a bed of fluffy jasmine rice or with warm naan bread for a meal that’s as satisfying as it is simple to prepare.

Spicy Instant Pot Tofu Stir Fry

Radiating with vibrant flavors and a hint of heat, this Spicy Instant Pot Tofu Stir Fry is a testament to how quick and effortless weeknight dinners can be both nutritious and indulgent. Perfectly crisp tofu and fresh vegetables are enveloped in a bold, aromatic sauce that promises to delight the palate with every bite.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp ginger, minced
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat 1 tbsp vegetable oil. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove tofu and set aside.
2. Add remaining 1 tbsp oil to the pot. Sauté bell peppers and broccoli for 3 minutes until slightly tender.
3. Stir in ginger and garlic, cooking for 1 minute until fragrant. Tip: Ensure the garlic doesn’t burn to avoid bitterness.
4. Return tofu to the pot. Add soy sauce, sriracha, and vegetable broth, stirring to combine.
5. Secure the lid, set the Instant Pot to ‘Manual’ for 2 minutes on high pressure. Quick release the pressure once done.
6. In a small bowl, mix cornstarch and water to create a slurry. Stir into the pot to thicken the sauce, cooking for an additional 2 minutes on ‘Sauté’ mode. Tip: For a thicker sauce, let it simmer a bit longer.
7. Serve hot over a bed of steamed rice or noodles. Tip: Garnish with sesame seeds and green onions for an extra layer of flavor and texture.

Hearty and satisfying, this dish boasts a perfect balance of spicy, savory, and slightly sweet notes, with the tofu offering a delightful contrast between its crispy exterior and tender interior. For an innovative twist, try wrapping the stir fry in lettuce cups for a refreshing, low-carb option.

Instant Pot Tofu and Vegetable Soup

Marvel at the simplicity and depth of flavor in this Instant Pot Tofu and Vegetable Soup, a dish that effortlessly combines wholesome ingredients with the convenience of modern cooking. Perfect for any season, it’s a testament to how a few carefully chosen components can create a meal that’s both nourishing and deeply satisfying.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup sliced carrots
• 1 cup diced celery
• 4 cups vegetable broth
• 1 block (14 oz) firm tofu, cubed
• 1 cup chopped kale
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes.
2. Add the diced onion and minced garlic, sautéing for 3 minutes until translucent and fragrant.
3. Stir in the sliced carrots and diced celery, cooking for another 2 minutes to soften slightly.
4. Pour in the vegetable broth, ensuring to scrape the bottom of the pot to deglaze.
5. Add the cubed tofu, chopped kale, salt, black pepper, and dried thyme, stirring gently to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
7. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
8. Open the lid, stir the soup gently, and adjust seasoning if necessary.

Just as it is, this soup offers a delightful contrast between the tender tofu and the crisp-tender vegetables, all enveloped in a savory, herb-infused broth. For an extra touch of elegance, serve with a sprinkle of fresh herbs or a drizzle of truffle oil to elevate the flavors further.

Garlic Butter Instant Pot Tofu Pasta

This Garlic Butter Instant Pot Tofu Pasta marries the creamy richness of butter with the bold punch of garlic, all while keeping the process effortlessly simple. Transform your weeknight dinner into a gourmet experience with this dish that’s as flavorful as it is comforting.

Ingredients

• 1 block (14 oz) extra firm tofu, pressed and cubed
• 8 oz fettuccine pasta
• 2 cups vegetable broth
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Press the tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Set the Instant Pot to sauté mode and melt the butter, ensuring the pot is hot before adding ingredients to prevent sticking.
3. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it to avoid bitterness.
4. Add the tofu cubes, salt, and black pepper, stirring gently to coat the tofu in the garlic butter mixture.
5. Break the fettuccine in half and layer it over the tofu, then pour in the vegetable broth, ensuring the pasta is fully submerged for even cooking.
6. Secure the lid, set the Instant Pot to manual high pressure for 4 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure.
7. Stir in the Parmesan cheese until melted and the pasta is evenly coated, adding a splash of broth if the pasta seems too dry.
8. Garnish with chopped fresh parsley before serving for a fresh, colorful finish.

The pasta emerges perfectly al dente, with the tofu absorbing the garlic butter’s richness, creating a dish that’s both hearty and refined. Serve it alongside a crisp white wine or a light salad to balance the flavors beautifully.

Instant Pot Tofu Tikka Masala

Unveiling a dish that marries the convenience of modern cooking with the rich, aromatic flavors of traditional Indian cuisine, this Instant Pot Tofu Tikka Masala is a testament to how effortlessly weeknight dinners can be transformed into gourmet experiences.

Ingredients

• 1 block (14 oz) extra firm tofu, pressed and cubed
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tbsp garam masala
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 large onion, diced
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 1/2 cup chopped cilantro
• Salt to taste

Instructions

1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, ginger, and garlic. Add tofu cubes, ensuring they are fully coated. Marinate for at least 30 minutes, or overnight for deeper flavor.
2. Set the Instant Pot to ‘Sauté’ mode. Heat oil and sauté onions until translucent, about 5 minutes.
3. Add the marinated tofu and any remaining marinade to the Instant Pot. Sauté for another 5 minutes to lightly brown the tofu.
4. Pour in crushed tomatoes and stir well. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
5. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Stir in heavy cream and chopped cilantro. Season with salt to taste.
7. Serve hot over basmati rice or with naan bread for a complete meal.

The tofu absorbs the spices beautifully, offering a tender bite amidst the creamy, tangy sauce. For an extra touch of elegance, garnish with additional cilantro and a drizzle of cream before serving.

Sweet and Sour Instant Pot Tofu

Zesty and vibrant, this Sweet and Sour Instant Pot Tofu brings a delightful twist to your weeknight dinners, combining the tangy punch of vinegar with the subtle sweetness of pineapple for a dish that’s as colorful as it is flavorful.

Ingredients

• 1 block (14 oz) extra firm tofu, pressed and cubed
• 1 cup pineapple chunks
• 1/2 cup bell peppers, diced
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp olive oil

Instructions

1. Set the Instant Pot to ‘Saute’ and heat 1 tbsp olive oil. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add garlic, onion, and bell peppers. Saute for 2 minutes until fragrant.
3. Add pineapple chunks, vegetable broth, rice vinegar, soy sauce, and brown sugar. Stir to combine.
4. Return the tofu to the pot. Secure the lid and set to ‘Pressure Cook’ on high for 3 minutes.
5. Once done, perform a quick release. In a small bowl, mix cornstarch and water to create a slurry.
6. Set the Instant Pot back to ‘Saute’ and stir in the cornstarch slurry. Cook until the sauce thickens, about 2 minutes.

This dish boasts a perfect balance of textures, from the crispy tofu to the juicy pineapple, all coated in a glossy, sweet and sour sauce. Try serving it over a bed of jasmine rice or alongside steamed broccoli for a complete meal.

Instant Pot Tofu Scramble

Zestfully transforming the humble tofu into a breakfast masterpiece, this Instant Pot Tofu Scramble marries convenience with gourmet flair, offering a protein-packed start to any morning with minimal effort and maximum flavor.

Ingredients

• 1 tbsp olive oil
• 1 block (14 oz) firm tofu, drained and crumbled
• 1/2 cup diced red bell pepper
• 1/4 cup diced onion
• 1 tsp garlic powder
• 1/2 tsp turmeric
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/4 cup water

Instructions

1. Set the Instant Pot to ‘Saute’ mode and heat 1 tbsp olive oil for 2 minutes.
2. Add 1/2 cup diced red bell pepper and 1/4 cup diced onion to the pot, sauteing for 3 minutes until softened.
3. Stir in 1 block (14 oz) crumbled firm tofu, 1 tsp garlic powder, 1/2 tsp turmeric, 1/4 tsp black pepper, and 1/4 tsp salt, mixing well to combine.
4. Pour in 1/4 cup water, then secure the lid and set the Instant Pot to ‘Manual’ mode for 2 minutes at high pressure.
5. Once cooking is complete, perform a quick release of the pressure.
6. Open the lid and give the scramble a gentle stir to fluff it up before serving.

Hearty and vibrant, this scramble boasts a fluffy texture with a golden hue from the turmeric, offering a visually appealing and nutritious dish. Serve it atop toasted sourdough or alongside avocado slices for an extra layer of richness.

Coconut Milk Instant Pot Tofu Stew

Delightfully creamy and bursting with flavor, this Coconut Milk Instant Pot Tofu Stew is a testament to the magic of simple ingredients coming together under pressure. Designed for the modern cook, it promises a gourmet experience with minimal fuss, blending the richness of coconut milk with the heartiness of tofu and a medley of spices.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 block (14 oz) firm tofu, cubed
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp chili flakes
• 1 cup spinach, chopped
• Salt to taste

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil.
2. Add the diced onion, minced garlic, and grated ginger to the pot. Sauté for 3 minutes, stirring occasionally, until the onions are translucent.
3. Add the cubed tofu to the pot. Cook for 2 minutes, gently stirring to avoid breaking the tofu.
4. Pour in the coconut milk, vegetable broth, and soy sauce. Stir to combine.
5. Add the turmeric, cumin, and chili flakes. Stir well to ensure the spices are evenly distributed.
6. Secure the lid on the Instant Pot and set to ‘Manual’ mode for 5 minutes at high pressure.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Open the lid and stir in the chopped spinach until wilted, about 1 minute.
9. Season with salt to taste before serving.

This stew boasts a velvety texture with a harmonious blend of spicy, savory, and slightly sweet notes. For an extra touch of elegance, garnish with fresh cilantro and a squeeze of lime juice before serving.

Instant Pot Tofu and Broccoli in Oyster Sauce

Revered for its harmonious blend of textures and flavors, this dish transforms humble ingredients into a culinary masterpiece, perfect for a quick yet sophisticated weeknight dinner.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/4 cup oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup water
• 1 tbsp cornstarch
• 2 tbsp water (for cornstarch slurry)

Instructions

1. Set the Instant Pot to ‘Saute’ mode and heat 2 tbsp vegetable oil for 2 minutes.
2. Add 3 cloves minced garlic and saute for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Add 1 block cubed tofu and saute for 3 minutes, turning pieces gently to brown all sides evenly.
4. Stir in 2 cups broccoli florets, 1/4 cup oyster sauce, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 cup water, ensuring all ingredients are well combined.
5. Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 1 minute, then quick release the pressure.
6. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry, then stir into the pot to thicken the sauce.
7. Serve immediately over steamed rice for a complete meal.

Glistening with a glossy sauce, the tofu remains tender inside with a slight crisp from sauteing, while the broccoli retains a vibrant crunch. For an extra layer of flavor, garnish with toasted sesame seeds or a sprinkle of red pepper flakes.

Maple Glazed Instant Pot Tofu

Transform your weeknight dinners with this effortlessly chic Maple Glazed Instant Pot Tofu, a dish that marries the convenience of modern cooking with the depth of traditional flavors. The succulent tofu, enveloped in a glossy, sweet-and-savory maple glaze, promises to elevate your dining experience with minimal fuss.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tbsp olive oil
• 1/4 cup maple syrup
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1/4 tsp black pepper

Instructions

1. Set the Instant Pot to ‘Saute’ mode and heat the olive oil for 2 minutes until shimmering.
2. Add the cubed tofu to the pot in a single layer, ensuring each piece has contact with the bottom. Saute for 5 minutes, stirring occasionally, until lightly golden. Tip: Pressing the tofu thoroughly removes excess water, allowing it to crisp up better.
3. In a small bowl, whisk together maple syrup, soy sauce, rice vinegar, garlic powder, ground ginger, and black pepper until well combined.
4. Pour the maple glaze mixture over the tofu in the Instant Pot, stirring gently to coat each piece evenly.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 3 minutes. Tip: The short cooking time under pressure ensures the tofu absorbs the glaze without becoming mushy.
6. Once cooking is complete, perform a quick release by turning the valve to ‘Venting’. Carefully open the lid.
7. Set the Instant Pot back to ‘Saute’ mode and cook the tofu for an additional 2 minutes, stirring frequently, until the glaze thickens and coats the tofu beautifully. Tip: Keep an eye on the glaze during this step to prevent it from burning.

Every bite of this Maple Glazed Instant Pot Tofu offers a delightful contrast between the crispy exterior and the tender interior, all bathed in a rich, caramelized glaze. Serve it atop a bed of fluffy jasmine rice or alongside steamed vegetables for a meal that’s as visually appealing as it is delicious.

Instant Pot Tofu Chili

Delightfully hearty and effortlessly sophisticated, this Instant Pot Tofu Chili marries the robustness of traditional chili with the delicate, protein-rich goodness of tofu, creating a dish that’s both nourishing and deeply flavorful.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 block (14 oz) firm tofu, pressed and crumbled
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup vegetable broth
• 1/2 tsp salt

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat 1 tbsp olive oil.
2. Add 1 medium diced onion and sauté until translucent, about 3 minutes.
3. Stir in 3 cloves minced garlic and 1 diced bell pepper, cooking for another 2 minutes.
4. Add 1 block crumbled tofu, 2 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika, stirring to coat the tofu evenly.
5. Pour in 1 can diced tomatoes, 1 can kidney beans, 1 can black beans, and 1 cup vegetable broth, stirring to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
7. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Stir in 1/2 tsp salt, adjusting if necessary.

Best enjoyed when the flavors have melded beautifully, this chili boasts a velvety texture with a smoky depth. Serve it garnished with avocado slices or a dollop of vegan sour cream for an extra layer of richness.

Teriyaki Instant Pot Tofu Bowls

Brimming with umami-rich flavors and ready in a flash, these Teriyaki Instant Pot Tofu Bowls are a testament to the magic of pressure cooking. Perfectly caramelized tofu meets a glossy, homemade teriyaki sauce, all nestled atop a bed of fluffy rice for a meal that’s as nourishing as it is indulgent.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 1 cup white rice, rinsed
• 1 cup water
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp sesame seeds
• 2 green onions, sliced

Instructions

1. In the Instant Pot, combine the rinsed rice and 1 cup water. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 3 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
2. While the rice cooks, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic powder, and ginger powder in a small bowl to create the teriyaki sauce.
3. In a separate bowl, mix cornstarch with 2 tbsp water to form a slurry, then stir into the teriyaki sauce to thicken.
4. Set the Instant Pot to ‘Sauté’ mode. Add the cubed tofu and pour the teriyaki sauce over, stirring gently to coat. Cook for 5 minutes, stirring occasionally, until the sauce thickens and the tofu is glazed.
5. Divide the cooked rice between bowls, top with the teriyaki tofu, and garnish with sesame seeds and sliced green onions.

Glazed to perfection, the tofu boasts a slightly crisp exterior with a tender interior, while the teriyaki sauce adds a sweet and savory depth. For an extra crunch, sprinkle with additional sesame seeds or serve with a side of quick-pickled vegetables.

Instant Pot Tofu and Mushroom Risotto

Flawlessly blending the creamy texture of traditional risotto with the hearty, umami-rich flavors of tofu and mushrooms, this Instant Pot version offers a modern twist on the classic dish, ensuring a gourmet experience with minimal effort.

Ingredients

• 1 tbsp olive oil
• 1 cup Arborio rice
• 3 cups vegetable broth
• 8 oz cremini mushrooms, sliced
• 14 oz firm tofu, cubed
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 small onion, diced

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat 1 tbsp olive oil.
2. Add 1 small diced onion and 2 minced garlic cloves, sautéing until translucent, about 2 minutes.
3. Stir in 1 cup Arborio rice, toasting lightly for 1 minute to enhance its nutty flavor.
4. Pour in 1/2 cup white wine, scraping the bottom to deglaze and allow the alcohol to evaporate, about 1 minute.
5. Add 3 cups vegetable broth, 8 oz sliced cremini mushrooms, 14 oz cubed tofu, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 6 minutes.
7. Once cooking completes, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Open the lid, stir in 1/2 cup grated Parmesan cheese until the risotto is creamy and well combined.

Exquisitely creamy with a satisfying bite from the al dente rice and tender tofu, this risotto is a testament to the magic of the Instant Pot. Serve garnished with extra Parmesan and a drizzle of truffle oil for an extra touch of luxury.

BBQ Instant Pot Tofu Sliders

Kickstart your culinary adventure with these BBQ Instant Pot Tofu Sliders, a dish that marries the smoky richness of barbecue with the tender, absorbent qualities of tofu, all nestled within soft, pillowy buns. Perfect for those seeking a plant-based option that doesn’t skimp on flavor or satisfaction, this recipe promises a delightful twist on classic sliders.

Ingredients

• 1 block (14 oz) extra firm tofu, pressed and cubed
• 1 cup BBQ sauce
• 1 tbsp olive oil
• 1/2 cup vegetable broth
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 6 slider buns
• 1/2 cup coleslaw (optional)

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes.
2. Add the cubed tofu to the pot and sauté for 5 minutes, stirring occasionally, until lightly browned.
3. In a small bowl, whisk together the BBQ sauce, vegetable broth, soy sauce, smoked paprika, garlic powder, and onion powder.
4. Pour the sauce mixture over the tofu in the Instant Pot, ensuring all pieces are evenly coated.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
6. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
7. Carefully open the lid and stir the tofu gently to coat with the thickened sauce.
8. Toast the slider buns lightly for 2 minutes in a dry skillet over medium heat for added texture.
9. Assemble the sliders by placing a generous portion of BBQ tofu on each bun, topping with coleslaw if desired.

Each bite of these sliders offers a harmonious blend of smoky, sweet, and tangy flavors, with the tofu achieving a perfect balance between firmness and melt-in-your-mouth tenderness. Serve them at your next gathering with a side of pickles or a crisp salad for a complete meal that’s sure to impress.

Instant Pot Tofu Pad Thai

Elevating the humble tofu to new heights, this Instant Pot Tofu Pad Thai combines the convenience of modern cooking with the vibrant flavors of traditional Thai cuisine. Perfect for a quick yet sophisticated weeknight dinner, it’s a dish that promises to delight the senses with its balance of sweet, sour, and umami notes.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 8 oz rice noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1/4 cup green onions, sliced
• 1/4 cup cilantro, chopped
• 1/4 cup peanuts, crushed
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp tamarind paste
• 1 tbsp soy sauce
• 1/2 tsp red pepper flakes
• 1 lime, cut into wedges

Instructions

1. Set the Instant Pot to ‘Saute’ mode and heat 1 tbsp of vegetable oil. Add the tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the remaining 1 tbsp of oil and saute the garlic until fragrant, about 30 seconds. Tip: To prevent burning, stir constantly.
3. Push the garlic to one side and pour the beaten eggs into the pot. Scramble until just set, about 1 minute.
4. Add the rice noodles, fish sauce, brown sugar, tamarind paste, soy sauce, and red pepper flakes. Pour in 1 cup of water, ensuring the noodles are submerged.
5. Secure the lid and set the Instant Pot to ‘Manual’ mode for 4 minutes on high pressure. Tip: For al dente noodles, quick release the pressure immediately after cooking.
6. Carefully open the lid and stir in the cooked tofu, bean sprouts, and green onions. Let sit for 2 minutes to allow the residual heat to soften the vegetables slightly.
7. Garnish with cilantro, crushed peanuts, and lime wedges before serving. Tip: For an extra crunch, serve with additional bean sprouts on the side.

Rich in texture and flavor, this Instant Pot Tofu Pad Thai offers a delightful contrast between the soft noodles, crispy tofu, and fresh vegetables. The tangy tamarind sauce clings beautifully to each strand, making every bite a harmonious blend of tastes and textures. Serve it with a sprinkle of extra peanuts and a squeeze of lime for an added zing.

Lemon Herb Instant Pot Tofu

Nothing elevates a simple ingredient like tofu quite like the bright, zesty flavors of lemon and herbs, transforming it into a dish that’s both refreshing and deeply satisfying. This Lemon Herb Instant Pot Tofu is a testament to how a few carefully chosen ingredients can come together to create something truly special, offering a perfect balance of tanginess and aromatic herbs that delight the palate.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable broth
• 2 tbsp lemon juice
• 1 tbsp lemon zest

Instructions

1. Set the Instant Pot to ‘Saute’ mode and heat the olive oil for 2 minutes until shimmering.
2. Add the minced garlic, thyme, and rosemary, sauteing for 1 minute until fragrant, being careful not to burn the garlic.
3. Add the cubed tofu, salt, and black pepper, stirring gently to coat the tofu in the herbs and oil, saute for 3 minutes to lightly brown the edges.
4. Pour in the vegetable broth, lemon juice, and lemon zest, stirring to combine all ingredients evenly.
5. Secure the lid on the Instant Pot, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 3 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure.
7. Open the lid and gently stir the tofu to redistribute the flavors, letting it sit for 2 minutes to absorb the sauce fully.

With its tender yet firm texture and vibrant lemon-herb aroma, this dish is a delightful centerpiece for a light summer meal. Try serving it over a bed of quinoa or alongside roasted vegetables for a complete, nourishing feast that celebrates the simplicity and elegance of plant-based cooking.

Instant Pot Tofu and Spinach Dal

On a bustling evening when time is of the essence yet the craving for something nourishing and flavorful prevails, this Instant Pot Tofu and Spinach Dal emerges as a culinary savior. Combining the heartiness of lentils with the delicate textures of tofu and spinach, it’s a dish that promises both comfort and sophistication in every bite.

Ingredients

• 1 cup red lentils
• 2 cups water
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp salt
• 14 oz firm tofu, cubed
• 2 cups fresh spinach
• 1 tbsp lemon juice

Instructions

1. Rinse the red lentils under cold water until the water runs clear.
2. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the onion and garlic, sautéing for 3 minutes until translucent.
3. Stir in the turmeric, cumin, and salt, cooking for 1 minute to release the spices’ aromas.
4. Add the rinsed lentils and water to the pot, securing the lid. Cook on high pressure for 8 minutes, then allow a natural release for 10 minutes.
5. While the lentils cook, press the tofu to remove excess moisture and cut into 1-inch cubes.
6. Once the pressure is released, open the lid and stir in the tofu and spinach, letting the residual heat wilt the spinach for 2 minutes.
7. Finish by stirring in the lemon juice for a bright, acidic contrast.

Zesty and vibrant, this dal boasts a creamy texture from the lentils, punctuated by the tofu’s soft bite and the spinach’s freshness. Serve it over a bed of basmati rice or with a side of naan for a meal that’s as visually appealing as it is delicious.

Conclusion

You’ve just discovered a treasure trove of quick, flavorful Instant Pot tofu recipes that promise to spice up your meal routine! Whether you’re a tofu aficionado or just starting out, these dishes are sure to delight. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the joy of effortless cooking. Happy cooking!