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Pressure Cooker Saag Tofu (Indian Spinach and Tofu)
Pressure Cooker Saag Tofu (Indian Spinach and Tofu)
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Prep Time:
10 minutes
Total Time:
40 minutes
Quick and easy vegan pressure cooker saag tofu - a twist on the classic Indian spinach dish using frozen spinach, tofu, coconut milk, and aromatic spices.
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
Instructions:
  • Prepare the tofu by pressing between paper towels to remove moisture and cutting into bite-sized cubes.
  • Heat 4 tablespoons of oil in the pressure cooker on the highest "Sauté" setting. Once the oil shimmers, add diced onions and sauté until golden brown, around 10 minutes.
  • While the onions caramelize, sear the tofu in a nonstick skillet by heating the remaining oil over medium-high heat until shimmering. Carefully add the tofu, searing for three minutes on each side until golden brown spots appear. Set aside once done.
  • In the pressure cooker, add ginger and garlic to the browned onions and sauté for 2 minutes until fragrant. Gently stir in seared tofu, tomatoes, water, black pepper, cayenne pepper, and salt without breaking up the tofu. Add frozen spinach, stir again, and set aside garam masala and coconut milk.
  • Prepare the saag tofu in the pressure cooker: Seal the lid, set the valve to "Sealing," switch off the "Sauté" mode, and choose "Manual" for 5 minutes on high pressure. Once pressure is reached (approximately 10 minutes), cooking will commence. Once done, release pressure manually or naturally. You may also keep it warm for a few hours if using a pressure cooker with a "warm" function.
  • Once the pressure has fully released, unlock the pot. Mix in the garam masala and coconut milk, adjusting seasoning with more salt if necessary. Enjoy the saag tofu over rice or with naan.

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