Instant Pot Tofu Vegetable Stew

Serving Size 6

Prep Time 15 mins

Cook Time 35 mins

Difficulty Easy

Ingredients

  • 3 tbsp olive oil 
  • 1 block Super Firm Tofu 
  • 2 tbsp cornstarch 
  • ½ cup yellow onion, chopped 
  • 1 cup carrots, chopped
  • 1 cup celery, chopped 
  • ½ cup flour 
  • 2 tbsp Italian seasoning
  • Up to 6 cups vegetable broth 
  • ½ cup frozen peas 
  • ½ cup frozen corn 
  • 1 cup cooked noodles
Recipe Inspired By I Love Vegan

Preparation

  1. Turn Instant Pot to Saute and choose the normal heat level. Add olive oil. Once your oil is hot, add your cubed tofu. Sprinkle cornstarch over the tofu and stir until coated. Saute, stirring occasionally, until tofu is golden brown on all sides – about 10 minutes.
  2. Add yellow onion, carrots, and celery to the Instant Pot and cook until onions are translucent – about 2 minutes.
  3. Combine flour, Italian seasoning, and salt & pepper. Sprinkle over tofu & vegetables. Stir until combined. Cook for 2 more minutes until there is no more dry flour.
  4. Add enough vegetable broth to cover the contents of the Instant Pot and stir to make sure everything is submerged.
  5. Close the Instant Pot lid and set to Pressure Cook. Set timer for 15 minutes.
  6. Once timer is up, carefully release pressure.
  7. Set the Instant Pot back to Saute, set to high heat. Add frozen peas & corn, stirring until thawed – about 5 minutes.
  8. Turn off Instant Pot. Add pre-cooked, room temperature noodles and stir until warmed. Taste and adjust seasoning. Enjoy!

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