Instant Pot Saag Tofu with Cauliflower

Instant Pot Saag Tofu with Cauliflower

Not sure where this one is from...

A block of tofu, pressed and drained cut into 1 inch cubes or less
1 tsp ground turmeric
1 tsp ground cumin
Salt and pepper
3 tbsp canola or coconut oil
1 onion, finely chopped
6 cloves garlic, minced
1 tbsp finely minced ginger
1 serrano chili, seeds removed
3/4 c vegetable broth
1 small red bell pepper, diced
2 tsp garam masala
12 oz cauliflower, cut into small florets
1 pound spinach, chopped
1/4 to 1/3 c Greek yogurt
1 tbsp chopped fresh cilantro (optional)

1. Add the tofu to a mixing bowl and sprinkle with turmeric and cumin. Season with salt and pepper. Gently toss to coat, careful not to break up the tofu.

2. Turn on the Saute function. Once hot, add 2 tbsp oil and then the tofu. Cook for 2-3 minutes and toss,then cook 2-3 minutes more. Return cooked tofu to bowl and set aside.

3.  Add 1 tbsp to the pot. Add the onion and saute for 2 minutes, scraping the bottom of the pot. Add the garlic, ginger, chile, and 2 tbsp of the broth. Scrape the bottom of the pot. Saute for 3 more minutes, periodically scraping the bottom of the pot, adding more broth if needed to prevent scorching.

4. Add the bell pepper and garam masal and stir. Turn off the Saute function. Add the cauliflower followed by the spinach and season with salt and pepper. Secure the lid.

5. Cook at high pressure for 3 minutes. Do a quick release. [Note: when I did this, even with an 8 quart Instant Pot, it said "BURN" a couple minutes into the pressure cook. I turned it off, reduced pressure, scraped the bottom, and cooked it for 3 minutes at pressure, and it was fine. But something to note. Kind of scary.]

6. Turn on the saute function and add the tofu. Cook for 5 minutes, stirring occasionally.

7.  Add the Greek yogurt. Season with salt and pepper.

8. Top bowls with cilantro if using.