21 Delicious Instant Pot Tofu Recipes for Busy Weeknights

Just when you thought your Instant Pot couldn’t get any more versatile, we’re here to prove you wrong with 21 mouthwatering tofu recipes perfect for those hectic weeknights. Whether you’re craving something spicy, sweet, or downright comforting, these dishes promise to deliver flavor in a flash. So, grab your Instant Pot and let’s dive into a world of delicious, stress-free dinners that’ll keep you coming back for more!

Instant Pot Spicy Braised Tofu

Viral cravings? This Instant Pot Spicy Braised Tofu is your next kitchen hack—bold flavors, zero fuss, and ready before your next scroll.

Ingredients

• For the tofu:
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 1 tbsp olive oil
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp sriracha
  • 1 tbsp maple syrup
  • 1 tsp garlic powder
  • 1/2 cup vegetable broth
• For garnish:
  • 2 green onions, sliced
  • 1 tsp sesame seeds

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil for 1 minute.
2. Add the cubed tofu and sauté for 3 minutes until lightly golden. Tip: Don’t stir too often to get a better sear.
3. In a bowl, whisk together soy sauce, sriracha, maple syrup, garlic powder, and vegetable broth.
4. Pour the sauce over the tofu in the Instant Pot, ensuring all pieces are coated.
5. Secure the lid, set to ‘Manual’ high pressure for 5 minutes, then quick release. Tip: For thicker sauce, let it sit for 5 minutes before releasing.
6. Garnish with green onions and sesame seeds before serving. Tip: Serve over rice to soak up all the spicy, savory goodness.

Perfectly tender tofu with a kick that lingers—pair it with crisp veggies for a crunch contrast or keep it low-carb with zucchini noodles.

Instant Pot Tofu Curry

Viral cravings call for this Instant Pot Tofu Curry—quick, creamy, and packed with flavor. Dump, set, and forget for a meal that’s effortlessly delicious.

Ingredients

• For the curry base:
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
• For the sauce:
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp salt
• For the tofu:
  • 14 oz firm tofu, cubed
  • 1 cup vegetable broth

Instructions

1. Set the Instant Pot to Sauté and heat 1 tbsp olive oil.
2. Add 1 diced onion, sauté until translucent, about 3 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cook for 1 minute until fragrant.
4. Pour in 1 can coconut milk, 2 tbsp curry powder, 1 tsp turmeric, and 1 tsp salt. Mix well.
5. Add 14 oz cubed tofu and 1 cup vegetable broth. Stir to combine.
6. Secure the lid, set to Manual High Pressure for 5 minutes.
7. Once done, quick release the pressure. Tip: For thicker sauce, let it sit for 5 minutes before serving.
8. Garnish with cilantro if desired. Tip: Serve over rice for a hearty meal.

Hearty and creamy, this curry boasts a silky texture with a bold spice kick. Try it with naan for dipping or atop a baked sweet potato for a twist.

Instant Pot Vegan Tofu Chili

Whip up a storm with this Instant Pot Vegan Tofu Chili that’s as easy as it is explosive in flavor. Perfect for those chilly nights or meal prep Sundays, this dish is a game-changer.

Ingredients

• For the chili base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup vegetable broth
• For the tofu:
  • 14 oz firm tofu, pressed and crumbled
  • 1 tbsp soy sauce
• For the spices and beans:
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil.
2. Add the onion, garlic, and bell pepper. Sauté for 3 minutes until softened.
3. Tip: Pressing the tofu removes excess water, ensuring it absorbs flavors better.
4. Add the crumbled tofu and soy sauce. Cook for 2 minutes, stirring occasionally.
5. Stir in the chili powder and cumin, cooking for 1 minute until fragrant.
6. Add the black beans, kidney beans, diced tomatoes, and vegetable broth. Stir to combine.
7. Tip: For a thicker chili, mash some beans against the pot’s side before stirring.
8. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
9. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
10. Tip: Letting the chili sit for 5 minutes after cooking enhances the flavors.

Nowhere else will you find a chili that’s this hearty, with the tofu offering a meaty texture without the meat. Serve it over rice, with avocado slices, or as a nacho topping for a creative twist.

Instant Pot Tofu and Broccoli

Crunch into this lightning-fast, flavor-packed Instant Pot Tofu and Broccoli that’s got all the vibes of your favorite takeout—minus the wait. Swap the guilt for bold, saucy goodness that’s ready before you can say ‘hungry’.

Ingredients

• For the tofu: 1 block (14 oz) extra-firm tofu, pressed and cubed, 1 tbsp cornstarch, 1 tbsp olive oil
• For the sauce: 1/2 cup soy sauce, 1/4 cup water, 2 tbsp maple syrup, 1 tbsp sesame oil, 2 cloves garlic minced, 1 tsp ginger grated
• For the broccoli: 2 cups broccoli florets

Instructions

1. Press the tofu for 15 minutes, then cube it into 1-inch pieces.
2. Toss the tofu cubes with cornstarch until evenly coated.
3. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the tofu and cook until golden, about 5 minutes. Tip: Don’t overcrowd the pot to ensure crispiness.
4. Remove the tofu and set aside. In the same pot, add all sauce ingredients. Stir and simmer for 2 minutes. Tip: Adjust sweetness with more maple syrup if needed.
5. Add the broccoli and tofu back into the pot. Stir to coat.
6. Secure the lid, set to ‘Manual’ for 1 minute. Quick release the pressure. Tip: Broccoli should be bright green and crisp-tender.
7. Serve hot over rice or noodles. The tofu’s crispy edges soak up the sauce, while the broccoli adds a fresh crunch. Drizzle with extra sesame oil for a nutty finish.

Instant Pot Mapo Tofu

Get ready to spice up your dinner routine with this lightning-fast Instant Pot Mapo Tofu. Bold flavors, silky tofu, and a kick of heat come together in under 30 minutes—no takeout needed.

Ingredients

• For the sauce:
  • 1 cup vegetable broth
  • 2 tbsp soy sauce
  • 1 tbsp doubanjiang (spicy bean paste)
  • 1 tsp sugar
  • 1 tsp cornstarch
• For the tofu and meat:
  • 14 oz firm tofu, cubed
  • 1/2 lb ground pork
  • 2 tbsp vegetable oil
• For the aromatics:
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 green onions, sliced

Instructions

1. Press the Sauté button on your Instant Pot and heat 2 tbsp vegetable oil.
2. Add 1/2 lb ground pork. Cook until no longer pink, about 5 minutes. Tip: Break it up with a spoon for even browning.
3. Stir in 3 cloves minced garlic, 1 tbsp minced ginger, and 2 sliced green onions. Cook for 1 minute until fragrant.
4. Add 1 tbsp doubanjiang. Stir well to coat the pork, about 30 seconds.
5. Pour in 1 cup vegetable broth and 2 tbsp soy sauce. Scrape the bottom to deglaze.
6. Add 14 oz cubed tofu. Gently stir to combine without breaking the tofu.
7. Secure the lid. Set to Manual High Pressure for 5 minutes. Tip: Quick release the pressure to prevent overcooking.
8. In a small bowl, mix 1 tsp sugar and 1 tsp cornstarch with 1 tbsp water. Stir into the pot to thicken the sauce.
9. Garnish with extra green onions. Serve hot over rice. Tip: For extra heat, drizzle with chili oil.

With its creamy tofu and fiery sauce, this dish is a texture dream. Try topping it with crispy fried shallots for an extra crunch.

Instant Pot Tofu Tikka Masala

You won’t believe how easy it is to whip up this Instant Pot Tofu Tikka Masala—**bold flavors**, **minimal effort**, and **maximum satisfaction** in every bite.

Ingredients

• For the marinade:
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 block (14 oz) firm tofu, pressed and cubed
• For the sauce:
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 1 can (14 oz) tomato sauce
  • 1 cup coconut milk
  • 1 tbsp garam masala
  • 1 tsp salt

Instructions

1. In a bowl, mix yogurt, lemon juice, garam masala, turmeric, cumin, and cayenne pepper. Add tofu cubes, ensuring they’re fully coated. Marinate for at least 30 minutes. Tip: For deeper flavor, marinate overnight.
2. Set Instant Pot to ‘Sauté’ mode. Heat olive oil and sauté onion until translucent, about 3 minutes.
3. Add garlic and ginger, sauté for another minute until fragrant.
4. Stir in tomato sauce, coconut milk, garam masala, and salt. Tip: Scrape the bottom to prevent burning.
5. Add marinated tofu. Secure the lid, set to ‘Manual’ high pressure for 5 minutes.
6. Once done, quick release the pressure. Tip: Let it sit for 5 minutes to thicken slightly.

Get ready to dive into a creamy, spicy masterpiece. Serve over basmati rice or with naan for the ultimate comfort meal.

Instant Pot Korean Spicy Tofu Stew

Alright, let’s dive into this fiery, flavor-packed Instant Pot Korean Spicy Tofu Stew that’ll have your taste buds dancing in no time.

Ingredients

• For the stew base:
  • 1 tbsp sesame oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1/2 cup chopped onion
• For the sauce:
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tsp red pepper flakes
• For the stew:
  • 4 cups vegetable broth
  • 1 package (14 oz) firm tofu, cubed
  • 1 cup sliced mushrooms
  • 2 green onions, sliced

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the sesame oil. Add garlic, ginger, and onion. Sauté for 2 minutes until fragrant.
2. Stir in gochujang, soy sauce, sugar, and red pepper flakes. Cook for 1 minute to blend the flavors.
3. Pour in the vegetable broth, scraping the bottom to deglaze. Add tofu and mushrooms.
4. Secure the lid, set to ‘Manual’ high pressure for 5 minutes. Quick release the pressure when done.
5. Garnish with green onions before serving.

Bold flavors and silky tofu make this stew a comfort food hero. Serve it piping hot with a side of steamed rice for the ultimate meal.

Instant Pot Tofu Scramble

Kickstart your morning with this lightning-fast Instant Pot Tofu Scramble—fluffy, flavorful, and fuss-free. Perfect for meal prep or a lazy weekend brunch, it’s vegan comfort food at its best.

Ingredients

• For the scramble:
  • 1 block (14 oz) firm tofu, drained and crumbled
  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 2 cloves garlic, minced
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/4 tsp black salt (kala namak)
  • Salt and pepper to taste
• For serving:
  • 2 tbsp chopped fresh cilantro
  • 1/4 cup vegan cheese shreds (optional)

Instructions

1. Press the Sauté function on your Instant Pot. Add olive oil, onion, and bell pepper. Sauté for 3 minutes until softened.
2. Add minced garlic, turmeric, cumin, and black salt. Stir for 30 seconds until fragrant.
3. Toss in crumbled tofu. Mix well to coat with spices. Tip: For extra flavor, let the tofu sit for a minute to absorb the spices.
4. Close the lid, set to Manual High Pressure for 2 minutes. Quick release when done. Tip: Don’t overcook—tofu should be fluffy, not mushy.
5. Season with salt and pepper. Garnish with cilantro and vegan cheese if using. Tip: For a creamy texture, stir in a splash of plant-based milk before serving.

Outrageously versatile, this scramble boasts a golden hue from turmeric and a savory kick from black salt. Serve it stuffed in a breakfast burrito or piled high on toast with avocado.

Instant Pot Tofu and Mushroom Stroganoff

Veg out with this creamy, dreamy Instant Pot Tofu and Mushroom Stroganoff—it’s weeknight magic in under 30 minutes.

Ingredients

• For the stroganoff:
• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 14 oz firm tofu, pressed and cubed
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1 cup vegetable broth
• 1 cup sour cream
• 2 tbsp all-purpose flour
• 8 oz egg noodles
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add onion and garlic; sauté for 2 minutes until fragrant.
2. Add mushrooms and tofu; cook for 5 minutes until mushrooms soften. Tip: Pressing tofu removes excess water for better texture.
3. Stir in soy sauce and smoked paprika; cook for 1 minute to bloom the spices.
4. Pour in vegetable broth, scraping the bottom to deglaze. Tip: Deglazing prevents the ‘burn’ warning and adds depth.
5. Whisk sour cream and flour in a bowl; slowly stir into the pot to thicken the sauce.
6. Add egg noodles, ensuring they’re submerged. Seal the Instant Pot and cook on ‘Manual’ for 5 minutes.
7. Quick release the pressure. Tip: Stir gently to avoid breaking the noodles.
8. Season with salt and pepper; garnish with parsley before serving.

Outrageously creamy with a smoky kick, this stroganoff clings to every noodle. Try it over mashed potatoes for a twist!

Instant Pot Sweet and Sour Tofu

Bold flavors meet quick cooking in this Instant Pot Sweet and Sour Tofu. Transform tofu into a sticky, tangy masterpiece in minutes—no takeout needed.

Ingredients

• For the tofu: 1 block (14 oz) extra-firm tofu, pressed and cubed, 2 tbsp cornstarch, 1 tbsp vegetable oil
• For the sauce: 1/2 cup ketchup, 1/4 cup rice vinegar, 1/4 cup brown sugar, 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tbsp minced ginger, 1/2 cup pineapple chunks (fresh or canned)
• For serving: Cooked rice, sliced green onions

Instructions

1. Toss cubed tofu with cornstarch until evenly coated. Tip: Pressing tofu removes excess water for better texture.
2. Set Instant Pot to ‘Sauté’ and heat oil. Add tofu, cooking until golden on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, combine ketchup, vinegar, brown sugar, soy sauce, garlic, and ginger. Stir well and cook for 1 minute to meld flavors.
4. Add pineapple chunks and return tofu to the pot. Stir to coat evenly.
5. Secure lid, set to ‘Manual’ high pressure for 3 minutes. Quick release pressure when done. Tip: Quick release prevents overcooking.
6. Serve over rice, garnished with green onions. Tip: For extra crunch, top with sesame seeds or crushed peanuts.

Mouthwatering and versatile, this dish pairs crispy tofu with a glossy, vibrant sauce. Try it in lettuce wraps for a fresh twist or alongside stir-fried veggies for a hearty meal.

Instant Pot Tofu Pasta

Yes, you heard it right—transform your weeknight dinner with this Instant Pot Tofu Pasta that’s as easy as it is delicious. Packed with flavor and ready in minutes, this dish is your new go-to.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 2 cups water
• For the tofu:
  • 14 oz firm tofu, pressed and cubed
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the sauce:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup marinara sauce
  • 1/4 tsp red pepper flakes

Instructions

1. Press the tofu for 15 minutes to remove excess water, then cube it.
2. Set the Instant Pot to ‘Sauté’ and heat 1 tbsp olive oil. Add tofu cubes and salt, sautéing until golden, about 5 minutes. Remove and set aside.
3. In the same pot, add another 1 tbsp olive oil and minced garlic. Sauté for 30 seconds until fragrant.
4. Add fusilli pasta and water to the pot, ensuring pasta is submerged. Close lid, set valve to ‘Sealing’, and cook on ‘Manual’ for 4 minutes.
5. Quick release pressure, then open lid. Stir in marinara sauce, red pepper flakes, and cooked tofu. Let sit for 2 minutes to heat through.
6. Serve hot, garnished with fresh basil if desired.

Here’s the deal—this pasta is creamy, spicy, and utterly satisfying. Try it with a sprinkle of vegan parmesan for an extra kick.

Instant Pot Tofu and Vegetable Soup

Make this Instant Pot Tofu and Vegetable Soup your next go-to for a quick, nutritious meal. Packed with flavor and ready in minutes, it’s a game-changer for busy weeknights.

Ingredients

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

Instructions

1. Set your Instant Pot to ‘Sauté’ mode. Add olive oil, onion, and garlic. Sauté for 3 minutes until fragrant.
2. Pour in vegetable broth, scraping the bottom to deglaze. Tip: This prevents the ‘burn’ warning.
3. Add carrots, celery, tofu, salt, pepper, and thyme. Stir to combine.
4. Secure the lid, set to ‘Manual’ high pressure for 5 minutes. Tip: Quick release prevents overcooking.
5. Once done, carefully release the pressure. Stir in kale until wilted, about 2 minutes. Tip: Kale adds a fresh crunch.

Hearty and comforting, this soup boasts a silky broth with tender veggies and tofu. Serve with crusty bread or over rice for an extra filling meal.

Instant Pot Tofu Fried Rice

Get ready to revolutionize your weeknight dinners with this Instant Pot Tofu Fried Rice. It’s quick, it’s flavorful, and it’s packed with protein—perfect for those busy evenings when you crave something delicious without the fuss.

Ingredients

• For the rice: 1 cup jasmine rice, 1 cup water
• For the tofu: 1 block firm tofu (14 oz), pressed and cubed, 1 tbsp olive oil
• For the veggies: 1 cup frozen mixed vegetables, 1/2 cup diced onions
• For the sauce: 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp garlic powder
• For finishing: 2 green onions, sliced, 1 tbsp sesame seeds

Instructions

1. Press the tofu for 15 minutes to remove excess water, then cube it into 1-inch pieces.
2. Turn the Instant Pot to ‘Sauté’ mode and heat 1 tbsp olive oil. Add tofu cubes and cook until golden, about 5 minutes. Tip: Don’t stir too often to get a nice crust.
3. Remove tofu and set aside. In the same pot, add diced onions and frozen veggies. Sauté for 2 minutes until onions are translucent.
4. Add 1 cup jasmine rice and 1 cup water to the pot. Stir to combine.
5. Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 3 minutes. Tip: Quick release the pressure to prevent overcooking.
6. Once the pressure is released, open the lid and fluff the rice with a fork. Stir in the cooked tofu, soy sauce, sesame oil, and garlic powder.
7. Garnish with sliced green onions and sesame seeds before serving. Tip: For extra crunch, serve with a side of crispy wonton strips.

Crispy tofu meets fluffy rice in this dish, with a savory sauce that ties everything together. Try topping it with a fried egg for a breakfast twist or packing it for lunch—it’s versatile and keeps well.

Instant Pot Tofu and Spinach Dal

Veggie lovers, rejoice! This **Instant Pot Tofu and Spinach Dal** packs protein, greens, and spices in one pot. Ready in minutes, it’s weeknight magic.

Ingredients

• For the dal: 1 cup red lentils, 3 cups water, 1 tsp turmeric, 1 tsp salt
• For the tofu: 14 oz firm tofu (drained, cubed), 1 tbsp olive oil, 1 tsp cumin seeds
• For the spinach mix: 2 cups fresh spinach, 1 tbsp ginger (minced), 2 garlic cloves (minced), 1 tsp garam masala
• For finishing: 1 tbsp lemon juice, 2 tbsp cilantro (chopped)

Instructions

1. Rinse 1 cup red lentils until water runs clear. Add to Instant Pot with 3 cups water, 1 tsp turmeric, and 1 tsp salt.
2. Secure lid, set to Manual High Pressure for 8 minutes. Quick release when done.
3. While lentils cook, heat 1 tbsp olive oil in a skillet over medium. Add 1 tsp cumin seeds; toast 30 seconds until fragrant.
4. Add 14 oz cubed tofu to skillet. Cook 5 minutes, flipping once, until golden. Tip: Press tofu beforehand for crispier edges.
5. Stir in 1 tbsp minced ginger, 2 minced garlic cloves, and 1 tsp garam masala. Cook 1 minute until aromatic.
6. Fold in 2 cups fresh spinach until just wilted, about 2 minutes. Tip: Add spinach in batches if your skillet is small.
7. Combine tofu-spinach mix with cooked lentils in the Instant Pot. Stir in 1 tbsp lemon juice and 2 tbsp chopped cilantro.
8. Let sit 5 minutes for flavors to meld. Tip: The dal thickens as it cools—perfect for scooping with naan.

Amazingly creamy with a kick, this dal is a texture dream. Serve over rice or with a side of crispy papadums for crunch.

Instant Pot Tofu and Peanut Sauce Noodles

Unlock the secret to a lightning-fast, flavor-packed meal with these Instant Pot Tofu and Peanut Sauce Noodles. Perfect for those nights when you’re craving something delicious but don’t have hours to spend in the kitchen.

Ingredients

• For the noodles: 8 oz rice noodles, 4 cups water
• For the tofu: 14 oz firm tofu (cubed), 1 tbsp olive oil, 1/2 tsp salt
• For the peanut sauce: 1/2 cup peanut butter, 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp lime juice, 1/2 tsp garlic powder, 1/2 tsp ginger powder, 1/4 cup water
• For garnish: 2 tbsp chopped peanuts, 1/4 cup chopped cilantro

Instructions

1. Press the tofu for 15 minutes to remove excess water, then cube it.
2. Turn the Instant Pot to sauté mode. Add olive oil and tofu cubes. Cook for 5 minutes, stirring occasionally, until golden.
3. Add rice noodles and water to the Instant Pot. Secure the lid and cook on high pressure for 3 minutes.
4. While the noodles cook, whisk together peanut butter, soy sauce, maple syrup, lime juice, garlic powder, ginger powder, and water in a bowl until smooth.
5. Quick release the pressure. Drain the noodles and return them to the pot.
6. Add the peanut sauce to the noodles and tofu. Stir until everything is evenly coated.
7. Garnish with chopped peanuts and cilantro before serving.

Now, the noodles are silky with a creamy, nutty sauce that clings perfectly to each strand. Serve it with extra lime wedges for a zesty kick or sprinkle with chili flakes for heat.

Instant Pot Tofu and Coconut Milk Curry

Craving a creamy, dreamy curry that’s ready in a flash? This Instant Pot Tofu and Coconut Milk Curry is your weeknight hero—packed with flavor, protein, and a touch of heat.

Ingredients

• For the curry base: 1 tbsp coconut oil, 1 medium onion (diced), 3 garlic cloves (minced), 1 tbsp ginger (grated), 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp cayenne pepper
• For the tofu: 14 oz firm tofu (pressed and cubed), 1 tbsp soy sauce
• For the sauce: 1 can (13.5 oz) coconut milk, 1 cup vegetable broth, 1 tbsp lime juice
• For serving: Fresh cilantro (chopped), Cooked rice

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the coconut oil. Add the onion, garlic, and ginger. Sauté for 3 minutes until fragrant.
2. Stir in the curry powder, turmeric, and cayenne pepper. Cook for 1 minute to toast the spices.
3. Add the tofu cubes and soy sauce. Gently stir to coat the tofu with the spices.
4. Pour in the coconut milk and vegetable broth. Stir well to combine all ingredients.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ (High Pressure) for 5 minutes.
6. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Stir in the lime juice. Taste and adjust seasoning if necessary.
8. Serve hot over cooked rice, garnished with fresh cilantro.

Here’s the deal: this curry is luxuriously creamy with a perfect balance of spice and tang. Try serving it with a side of naan for scooping up every last bit of sauce.

Instant Pot Tofu and Black Bean Tacos

Transform your taco night with these Instant Pot Tofu and Black Bean Tacos—quick, flavorful, and utterly satisfying.

Ingredients

• For the tofu: 1 block (14 oz) extra-firm tofu, pressed and cubed, 1 tbsp olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt
• For the black beans: 1 can (15 oz) black beans, drained and rinsed, 1/2 cup vegetable broth, 1 tsp garlic powder
• For serving: 8 small corn tortillas, warmed, 1/2 cup diced red onion, 1/2 cup chopped cilantro, 1 lime, cut into wedges

Instructions

1. Set the Instant Pot to Sauté mode. Add 1 tbsp olive oil and heat until shimmering, about 2 minutes.
2. Add cubed tofu to the pot. Cook, stirring occasionally, until golden, about 5 minutes. Tip: Pressing tofu removes excess water for better browning.
3. Sprinkle 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt over the tofu. Stir to coat evenly, then cook for another 2 minutes.
4. Add 1 can black beans, 1/2 cup vegetable broth, and 1 tsp garlic powder to the pot. Stir gently to combine.
5. Secure the lid and set the Instant Pot to Manual mode for 3 minutes at high pressure. Tip: Quick release the pressure to prevent overcooking.
6. Once done, carefully open the lid. Stir the mixture gently to combine.
7. Serve the tofu and black bean mixture on warmed corn tortillas. Top with diced red onion, chopped cilantro, and a squeeze of lime juice. Tip: For extra crunch, add sliced radishes or avocado.

Now, these tacos pack a punch of smoky, spicy flavors with a satisfying texture contrast between the crispy tofu and creamy beans. Try them with a side of charred corn salsa for an extra kick.

Instant Pot Tofu and Lentil Stew

Ready to whip up a storm in your Instant Pot? This tofu and lentil stew is your ticket to a hearty, flavor-packed meal that’s as easy as it is delicious. Let’s dive in.

Ingredients

• For the stew base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup dried green lentils, rinsed
  • 4 cups vegetable broth
• For the tofu:
  • 14 oz firm tofu, pressed and cubed
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
• For finishing:
  • 1 tsp lemon juice
  • Salt to taste
  • Fresh parsley, chopped (for garnish)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode. Heat olive oil, then add onion and garlic. Sauté for 3 minutes until translucent.
2. Add lentils and vegetable broth to the pot. Secure the lid, set to ‘Manual’ high pressure for 15 minutes. Quick release when done.
3. While the lentils cook, toss tofu cubes with soy sauce and smoked paprika. Pan-fry over medium heat until golden, about 5 minutes per side.
4. Once lentils are cooked, stir in lemon juice and salt. Gently fold in the tofu.
5. Garnish with fresh parsley before serving. Tip: For extra creaminess, blend half the stew before adding tofu.

Dig into this stew’s rich, smoky flavors and satisfying texture. Serve over quinoa or with crusty bread to soak up every last drop.

Instant Pot Tofu and Quinoa Bowl

Hungry for a protein-packed meal that’s ready in a flash? This Instant Pot Tofu and Quinoa Bowl slays with minimal effort and max flavor. **Bold** spices, **crisp** veggies, and **fluffy** quinoa come together for a meal that’s as nutritious as it is delicious.

Ingredients

• For the bowl:
  • 1 cup quinoa, rinsed
  • 1 1/4 cups water
  • 1 block (14 oz) firm tofu, pressed and cubed
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
• For the toppings:
  • 1 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp cilantro, chopped
  • 1 lime, cut into wedges

Instructions

1. Add quinoa and water to the Instant Pot. Secure the lid, set the valve to sealing, and cook on high pressure for 1 minute. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Tip: Rinsing quinoa removes its bitter coating.
2. While quinoa cooks, toss tofu cubes with olive oil, garlic powder, smoked paprika, and salt. Air fry at 400°F for 15 minutes, shaking halfway, until crispy. Tip: Pressing tofu removes excess water for better texture.
3. Fluff quinoa with a fork and divide between bowls. Top with crispy tofu, avocado, cherry tomatoes, red onion, and cilantro. Serve with lime wedges. Tip: A squeeze of lime brightens all the flavors.

Outrageously satisfying, this bowl mixes creamy avocado and crunchy tofu with the nutty quinoa. Try drizzling with sriracha mayo for an extra kick or packing it for a next-day lunch that still slaps.

Instant Pot Tofu and Green Bean Stir Fry

Let’s ditch the takeout menus—this Instant Pot Tofu and Green Bean Stir Fry is your new weeknight hero. Packed with bold flavors and ready in a flash, it’s the ultimate fuss-free feast.

Ingredients

• For the stir fry: 1 block (14 oz) firm tofu, pressed and cubed, 2 cups green beans, trimmed, 1 tbsp vegetable oil
• For the sauce: 1/4 cup soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp sesame oil, 2 cloves garlic, minced, 1 tsp ginger, grated
• For garnish: 1 tbsp sesame seeds, 2 green onions, sliced

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 1 tbsp vegetable oil. Add tofu cubes in a single layer—don’t crowd them! Cook for 3 minutes per side until golden. Tip: Pressing tofu removes excess water for crispier results.
2. Toss in green beans and stir-fry for 2 minutes until bright green but still crunchy.
3. Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a bowl. Pour over tofu and beans, stirring to coat evenly.
4. Secure the lid, set to ‘Manual’ for 2 minutes. Quick release pressure once done. Tip: Always quick release for veggies to keep them crisp.
5. Sprinkle with sesame seeds and green onions before serving. Tip: For extra crunch, toast sesame seeds in a dry pan for 1 minute.

Juicy tofu meets crisp-tender green beans in a sticky-sweet glaze that’s downright addictive. Serve it over rice or noodles, or go low-carb with cauliflower rice for a light yet satisfying meal.

Instant Pot Tofu and Pumpkin Soup

Absolutely nobody has time for bland soups—this Instant Pot Tofu and Pumpkin Soup is creamy, dreamy, and ready in a flash.

Ingredients

For the soup base:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup pumpkin puree
• 4 cups vegetable broth

For the tofu:

• 14 oz firm tofu, cubed
• 1 tbsp soy sauce
• 1 tsp smoked paprika

For finishing:

• 1/2 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat 1 tbsp olive oil.
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Stir in pumpkin puree and vegetable broth, ensuring no lumps remain.
4. Secure the lid, set to ‘Manual’ high pressure for 10 minutes.
5. While soup cooks, toss tofu cubes with soy sauce and smoked paprika.
6. Quick release pressure, then blend soup until smooth with an immersion blender.
7. Add seasoned tofu and coconut milk, simmer on ‘Sauté’ for 5 minutes.
8. Season with salt, garnish with cilantro, and serve hot.

Just like that, you’ve got a velvety soup with smoky tofu bites—drizzle extra coconut milk for a restaurant-worthy finish.

Conclusion

Great news for busy home cooks! This roundup of 21 Delicious Instant Pot Tofu Recipes is your ticket to easy, flavorful weeknight dinners. Whether you’re a tofu enthusiast or just looking to mix things up, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to keep these ideas handy for your next culinary adventure!