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Instant Pot Coconut Tofu Curry - Lunch

<p>In this recipe, tofu takes on the flavor of the rich, but not-too-spicy curry sauce that it simmers in.</p>
4 Servings Recipe By

Ingredients

  • 1/2 cups Water
  • 1 cup chunk Onion
  • 2 cups chunk Bell Pepper, Green
  • 1 cup dice Tofu, Firm
  • 2 tablespoons Peanut Butter, Creamy
  • 8 ounces Tomato Paste
  • 1 tablespoon Curry Powder
  • 1 tablespoon Garam Masala
  • 1 1/2 teaspoons Sea Salt
  • 2 teaspoons mince Garlic, Cloves
  • 10 fluid ounces Light Coconut Milk, Canned

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 199 Calories
  • 10g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 786mg Sodium
  • 22g Total Carb
  • 5g Fiber
  • 11g Total Sugars (Includes 0g Added Sugars)
  • 9g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients in Instant Pot, layering in order listed, beginning with the water.
  3. Lock the lid in place and seal steam nozzle.
  4. Cook on high pressure for 4 minutes.
  5. Quick release the pressure.
  6. Remove tofu to a plate and blend sauce using an immersion blender.
  7. Change setting to saute if needed, to thicken sauce.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients in Instant Pot, layering in order listed, beginning with the water.
  3. Lock the lid in place and seal steam nozzle.
  4. Cook on high pressure for 4 minutes.
  5. Quick release the pressure.
  6. Remove tofu to a plate and blend sauce using an immersion blender.
  7. Change setting to saute if needed, to thicken sauce.
  8. Let cool.
  9. Divide among the indicated number of freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the microwave until warmed through.

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