Name: Pressure Cooker Saag Tofu (Indian Spinach and Tofu)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 pound extra-firm tofu -; 5 tablespoons vegetable oil, divided (I use avocado oil) -; 1 medium yellow onion, diced -; 1-inch (1/2 ounce) piece ginger, minced -; 3 cloves garlic, minced -; 1 (15.5-oz) can diced tomatoes and their liquid -; 1/4 cup water -; 1/2 teaspoon freshly ground black pepper -; 1/4 teaspoon cayenne -; 1 teaspoon kosher salt -; 16 ounces chopped spinach (see Recipe Note) -; 2 teaspoons garam masala -; 1/4 cup coconut milk -; Cooked rice or warm naan bread, to serve -

Pressure Cooker Saag Tofu (Indian Spinach and Tofu)

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pressure Cooker Saag Tofu (Indian Spinach and Tofu)

1. 1 pound extra-firm tofu -

2. 5 tablespoons vegetable oil, divided (I use avocado oil) -

3. 1 medium yellow onion, diced -

4. 1-inch (1/2 ounce) piece ginger, minced -

5. 3 cloves garlic, minced -

6. 1 (15.5-oz) can diced tomatoes and their liquid -

7. 1/4 cup water -

8. 1/2 teaspoon freshly ground black pepper -

9. 1/4 teaspoon cayenne -

10. 1 teaspoon kosher salt -

11. 16 ounces chopped spinach (see Recipe Note) -

12. 2 teaspoons garam masala -

13. 1/4 cup coconut milk -

14. Cooked rice or warm naan bread, to serve -

How to cook deliciously - Pressure Cooker Saag Tofu (Indian Spinach and Tofu)

1. Stage

Prepare the tofu: Press the block of tofu between paper towels to squeeze out some of its moisture. Slice the tofu into bite-sized cubes.

2. Stage

Sauté the onions in the pressure cooker: Select the “Sauté” setting on your electric pressure cooker and adjust it to its highest setting. Heat 4 tablespoons of the oil in the pressure cooker until it shimmers and glides easily, then add the diced onion. Sauté the onions until they begin to brown, about 10 minutes.

3. Stage

While the onions are browning, sear the tofu in a nonstick skillet: Heat the remaining tablespoon of oil in a medium nonstick skillet over medium-high heat. When the oil is shimmering and hot, add the tofu, being careful of the hot, spattering oil. Let the tofu sear for three minutes on one side, then shake the pan or use a spatula to flip the pieces over. Sear the tofu for another three minutes or so, flipping occasionally. The cubes should have golden brown spots, but it’s fine if some pieces don’t get browned on all sides. Turn off the heat and set the skillet aside.

4. Stage

Combine ingredients in the pressure cooker: Once the onions have browned, add the ginger and garlic and sauté for another two minutes, until fragrant. Use a spoon or spatula to gently stir in the seared tofu, tomatoes, water, black pepper, cayenne pepper, and salt, taking care not to break up the tofu. Add in the frozen spinach and stir once more. (Reserve the garam masala and coconut milk.)

5. Stage

Cook the saag tofu: Place the lid on the pressure cooker and move the sealing valve to its “Sealing” position. Cancel the “Sauté” program, then select the “Manual” setting and set the cooking time to 5 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure, and then the cooking program will start.) When the cooking program ends, you can either perform a quick release by moving the sealing valve to its “Venting” position, or let the pressure release naturally. (If you're using an Instant Pot or other pressure cooker with a "warm" setting, it's fine for this recipe to stay on the warm setting for a few hours.)

6. Stage

Open the pot, stir in the spice blend and coconut milk, and serve: After the pressure has fully released, open the pot. Stir in the garam masala and coconut milk, then taste for seasoning, adding more salt if needed. Serve the saag tofu over rice or with naan.