(Total Time: 25 MIN| Serves: 2)
1 cup silken tofu, cubed
1 cup button mushrooms, thinly sliced
1 medium-sized onion, sliced
2 garlic cloves, minced
2 tbsp olive oil
2 tbsp fresh parsley, finely chopped
1 tsp balsamic vinegar
1 cup vegetable broth
½ tsp salt
½ tsp black pepper, ground
½ tsp smoked paprika, ground
½ tsp dried marjoram, ground
Plug in the instant pot and grease the stainless steel insert with olive oil. Add onions and garlic and stir-fry for 3-4 minutes, or until translucent.
Add tofu and sprinkle with salt, pepper, and marjoram. Fry for 3-4 minutes, or until light brown. Remove all from the pot and set aside.
Add mushrooms to the pot and sprinkle with smoked paprika and a pinch of salt. Pour in the vegetable broth and lock the lid. Set the steam release handle and press the ‘’Manual’’ button. Set the timer for 4 minutes and cook on ‘’High’’ pressure.
When done, perform a quick pressure release. Open the pot and stir in the tofu, onions, and garlic.
Press the ‘’Saute’’ button and cook for 3.4 minutes, or until the sauce thickens.
Transfer all to a serving plate and sprinkle with fresh parsley and balsamic vinegar.
Per Serving (Calories 230 | Total Fats 17.3g | Net Carbs: 8.6g | Protein 10.4g |Fiber: 2.2g)