+ 1 tsp chili powder+ 1 tsp garam masala4-6 servings

Slow Cooked Butter Chickpea Tofu

By Instant Pot Culinary Team

4-6 servings

Medium

Recipe Details

Course: Main Dishes

Difficulty: Medium

Prep Time: 10 min

Cook Time: 3 hour

Cooking Technique: Sauté, Slow Cook

Cuisine: Indian

Diet: Vegan, Vegetarian

Yield: 4-6 servings

Ingredients

1 package firm tofu
1 tbsp olive oil
1 medium size onion
1/2 cup shallots
4 garlic cloves
1 can + 1/2 cup coconut milk
1 cup tomato puree
1 tbsp + 1 tsp garam masala
1 tbsp + 1 tsp chili powder
2 tsp ground ginger
1 can chickpeas
Salt and pepper
1/8 cup cilantro

INSTRUCTIONS

Remove the tofu from the package and rinse. Wrap tofu in a paper towel and place on a cutting board. Placing something heavy on top of the tofu to allow the water to drain out, about 15 minutes.
Select SAUTÉ-High and set the time for 30 minutes. Press START.
Add oil into the Inner Pot. When the oil is hot, add the onions, shallot, salt, and pepper and cook, stirring occasionally, until caramelized, about 5-6 minutes.
Add in the garlic and stir to combine. Cook it for 1 minute more.
Press CANCEL button.
Select SLOW COOK-High and set the time to 3 hours. Press START.
Place the tofu and chickpea in the inner pot. Add the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch salt/pepper. Give it a big stir, close the lid and set to VENT.
When the cooking time is done, carefully open the lid.
Add the cilantro before serving.
Serve with rice and naan.

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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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