The simplicity of Instant Pot curries is what makes them such a success in most households. But that’s not all- the fact that they can also be prepared and stored for later makes them so much better. This Instant Pot masala tofu is all that and more- the perfect Indian flavorful curry for vegans.
Read on to get a quick gist of everything you need to know about making it.
Ingredients For the Recipe
A few simple curry ingredients are all you need to put this Instant Pot tofu masala together.
- Mustard oil: 1 tbsp
- Cumin seeds: 1 tsp
- Fenugreek seeds: ½ tsp
- Curry leaves: A bunch
- Garlic (finely chopped): 1 tbsp
- Onions (finely chopped): ½ cup
- Green chilies (finely chopped): 1 tbsp
- Tomatoes (finely chopped): ½ cup
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Coriander powder: 2 tsps
- Cumin powder: 1 tsp
- Salt: 1 teaspoon or as per taste
- Tofu (cubed): 1 cup
- Peas: ½ cup
- Water: ½ cup
How to Make the Instant Pot Tofu Masala
Got all your ingredients ready? Here’s what you need to do next.
Turn on the Instant Pot and set to Saute mode. Once it's heated, add in oil.
Once the oil starts to heat up, add in the cumin seeds, fenugreek seeds, and curry leaves. Saute.
Next add the garlic and saute for a minute.
Add in the chopped onions followed by the green chilies. Let it cook until the onions turn translucent.
Next, add in the tomatoes and saute.
Add the powdered spices next and saute for a minute.
Add the tofu along with the peas to the mixture and mix.
Add water and let it come to a quick boil.
Put on the lid and set the Instant Pot to manual Pressure Cook mode for 2 minutes, making sure that the valve is in the sealing position.
Let the pressure release naturally before removing the lid. Give it a good stir.
Serve hot with roti or chapati.
Frequently Asked Questions
Tofu is the star ingredient of this curry, and the peas are added in for a bit of texture and a little pop of color (and of course, the nutrition). But if that’s not all you want, you can take it a step further and add some more veggies of your choice.
Sliced bell peppers, carrots, and onions all taste great when added into this versatile curry.
You definitely can! Set the tofu and the peas aside and prep everything else, putting the basic curry base ready. You can also add this Indian curry masala powder into the mix to enhance its flavor. Allow it to cool down and refrigerate it in an airtight container. Then, when you want to put the recipe together, just follow the rest of the steps as is, and you’re good to go.
Remember that you might need to add a bit of water to hydrate and loosen the curry mixture when you’re doing that.
Don’t have tofu? You can actually replicate the same recipe with a lot of other ingredients of your choice. Cottage cheese cubes (paneer) is a good alternative that has a texture closest to tofu. You can also choose any veggies of your choice- cauliflower florets, mushrooms or even just potatoes.
Tips & Tricks to Make the Instant Pot Tofu Masala
Ready to give this recipe a shot? Wait up! You might want to keep these additional tips and tricks handy.
- Make sure you choose firm tofu for this recipe. This will help keep the shape of the tofu intact even when it is being cooked in the curry.
- If you have a few extra minutes, you can also pan roast or saute the tofu chunks in the Instant pot before you add it into the curry base.
- To add some extra depth of flavor and richness to the tofu masala, you can add some heavy cream (if you’re not aiming for a vegan dish) or some cashew paste if you’re vegan.
- You can also thicken the curry with coconut milk if needed.
- Mustard oil adds a nice smoky aroma to the curry, but if you don’t have it, you can make do with any other oil of your choice.
- Got any leftovers? Transfer them to an airtight container and refrigerate for upto 3 days. One of the best things about Indian curries is the fact that they taste even more flavorful the next day.
- Reheat the curry in the microwave- if you’re using the stovetop, make sure the heat is low.
Serving Ideas & Suggestions
The Instant Pot tofu masala tastes perfect when served just like any other Indian curry- a side of steamed rice or rotis or chapatis. To make the most of your meal, you can also have a nice salad on the side.
Loved how easy it was to put this curry together? Looking for some more flavorful Indian curry recipes to experiment with in your kitchen? Here are a few good ones you might want to check out.
- Instant Pot Chana Lauki
- Vegan Chicken Kofta Meatballs in Curry Sauce
- Easy Five Minute Vegan Paneer Masala
Instant Pot Tofu Masala
- 1 tablespoon Mustard oil
- 1 teaspoon Cumin seeds
- ½ teaspoon Fenugreek seeds
- 1 binch Curry leaves
- 1 tablespoon Garlic , (finely chopped)
- ½ cup Onions , (finely chopped)
- 1 tablespoon Green chilies , (finely chopped)
- ½ cup Tomatoes , (finely chopped)
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 1 cup Tofu , (cubed)
- ½ cup Peas
- ½ cup Water
- Turn on the Instant Pot and set to Saute mode. Once it's heated, add in oil.
- Once the oil starts to heat up, add in the cumin seeds, fenugreek seeds, and curry leaves. Saute.
- Next add the garlic and saute for a minute.
- Add in the chopped onions followed by the green chilies. Let it cook until the onions turn translucent.
- Next, add in the tomatoes and saute.
- Add the powdered spices next and saute for a minute.
- Add the tofu along with the peas to the mixture and mix.
- Add water and let it come to a quick boil.
- Put on the lid and set the Instant Pot to manual Pressure Cook mode for 2 minutes, making sure that the valve is in the sealing position.
- Let the pressure release naturally before removing the lid. Give it a good stir.
- Serve hot with roti or chapati.