Coconut Curry Tofu

Serve this super flavorful curry over brown rice, along with warmed naan or pita to soak up all the flavorful sauce. While pressure cooking doesn’t save time with tofu, it does help infuse the flavor into the tofu much better than cooking on the stovetop.

Prep Time5

Cook Time3

Total Time8

Course: Main Dish

Servings: servings

Author: Heather Nicholds

Ingredients

1 14oz can coconut milk
1/4 cup curry paste, red or green
1/4 tsp sea salt, plus more as needed
1/4 cup water
1 14oz package tofu, firm or extra firm, pressed and cubed
2 tsp unrefined sugar
2 cups spinach, chopped

Instructions

In your electric pressure cooker’s cooking pot, combine the coconut milk, curry paste, salt, and water, stirring to combine. Add the tofu. Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 3 minutes.
Once the cook time is complete, quick release the pressure, being careful not to get your fingers or face near the steam release.
Once all the pressure has released, carefully unlock and remove the lid. Stir in the sugar and spinach. Taste and season with more salt, if needed.

Notes

Add whatever vegetables you like—cook some carrots, red bell pepper, or onion with the tofu, or stir in a handful of frozen corn or peas with the spinach until heated through.

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Nutrition

Coconut Curry Tofu