Craving a restaurant-quality vegan meal that’s ready in a flash? Look no further! This Instant Pot Tofu and Mushroom recipe is your new weeknight hero. We’re talking tender silken tofu and earthy mushrooms bathed in a savory, aromatic sauce, all coming together in under 30 minutes. The Instant Pot does all the heavy lifting, infusing every bite with incredible flavor while you relax. It’s healthy, satisfying, and ridiculously easy to make.
Ingredients
• 1 cup (225g) silken tofu, cubed
• 1 cup (90g) button mushrooms, thinly sliced
• 1 medium-sized onion, sliced
• 2 garlic cloves, minced
• 2 tbsp (30ml) olive oil
• 2 tbsp fresh parsley, finely chopped
• 1 tsp (5ml) balsamic vinegar
• 1 cup (240ml) vegetable broth
• Spices
• ½ tsp salt
• ½ tsp black pepper, ground
• ½ tsp smoked paprika
• ½ tsp dried marjoram
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Add the olive oil, sliced onions, and minced garlic. Sauté for 3-4 minutes until the onions become soft and translucent.
3. Gently add the cubed tofu to the pot. Sprinkle with salt, pepper, and marjoram. Continue to sauté for another 3-4 minutes, stirring carefully, until the tofu is lightly browned. Remove the tofu and onion mixture from the pot and set it aside.
4. Add the sliced mushrooms to the now-empty pot. Sprinkle with smoked paprika and a pinch of salt. Pour in the vegetable broth.
5. Secure the lid, set the steam release handle to the ‘Sealing’ position, and press the ‘Manual’ or ‘Pressure Cook’ button. Cook on ‘High’ pressure for 4 minutes.
6. Once the timer finishes, perform a quick pressure release by carefully moving the steam release handle to the ‘Venting’ position. Once the pin drops, open the lid.
7. Return the cooked tofu and onion mixture to the pot. Press the ‘Sauté’ button and let the sauce simmer for 3-4 minutes, stirring occasionally, until it has thickened to your liking.
8. Transfer the dish to a serving plate. Garnish with a sprinkle of fresh parsley and a drizzle of balsamic vinegar. Serve immediately and enjoy!
Nutritional Information
• Per Serving (Total Time: 25 MIN | Serves: 2)
• Calories: 230
• Total Fat: 17.3g
• Net Carbs: 8.6g
• Protein: 10.4g
• Fiber: 2.2g
Pro Tips
• For a firmer, chewier texture that won’t fall apart, press a block of firm or extra-firm tofu for 30 minutes before cubing.
• Elevate the flavor by using a mix of mushrooms like cremini and shiitake for a deeper, earthier taste.
• To thicken the sauce more quickly, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water to create a slurry, then stir it into the pot during the final sauté step.
FAQ
Q: Can I use a different type of tofu for this recipe
A: Yes, you can. While the recipe uses silken tofu, you can substitute it with firm or extra-firm tofu for a chewier texture that won’t fall apart. For best results, press the firm tofu for 30 minutes before cubing it.
Q: How do I make the sauce thicker
A: To easily thicken the sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water to create a slurry. Stir this mixture into the pot during the final sauté step and simmer until it reaches your desired consistency.
Q: What other mushrooms can I use in this dish
A: You can definitely enhance the flavor by using different mushrooms. The recipe suggests a mix of cremini and shiitake mushrooms to create a deeper, earthier taste than using button mushrooms alone.
Q: Is this Instant Pot tofu recipe healthy
A: Yes, this is a healthy and satisfying vegan meal. One serving contains just 230 calories, 10.4g of protein, and 8.6g of net carbs, making it a great choice for a nutritious dinner.
