Instant Pot Tofu & Veggie Bowl

Inspired by Tajín®’s Mexican-Style Rice & Grilled Tofu Bowl, reimagined for the Instant Pot®.
We took the bright, bold flavors of Tajín®’s original recipe and gave it a one-pot spin—so you can enjoy citrusy tofu, smoky rice, and sautéed veggies with less mess and all the zest.

INSTRUCTIONS

1. Marinate the Tofu:
   In a small bowl, whisk together orange juice, vinegar, mustard, maple syrup, garlic, Tajín®, and olive oil. Place sliced tofu in a shallow container and pour the marinade over it. Let it sit while you prep the rice and veggies. Reserve the marinade for dressing.
2. Make the Rice:
   Set the Instant Pot® to Sauté – Normal/Medium. Heat oil, then add onion, garlic, and jalapeño. Cook for 3–4 minutes, until softened. Add smoked paprika, cumin seeds, ground cumin, oregano, and chili powder. Stir for 30 seconds. Add rice, water with bouillon (or broth), Tajín®, bay leaf, and tomato sauce. Stir well.
3. Cancel Sauté. Lock the lid. Set to Pressure Cook – High for 4 minutes. Allow a natural release for 7 minutes, then do a quick release. Fluff rice with a fork.
4. Cook Tofu:
   Wipe out the pot and set to Sauté – More/High. Add 1 tablespoon of oil. Sear tofu slices (removed from marinade): Sear 3–4 minutes per side until golden and lightly crisped. Set aside.
5. Cook Veggies:
   In the same pot, add sliced bell pepper, zucchini, asparagus, corn, and black beans. Cook for 6–8 minutes, stirring occasionally, until tender and lightly browned. Season with salt or Tajín®.
6. Assemble the Bowl:
   Toss shredded cabbage/carrots or romaine in the reserved tofu marinade. In each bowl, layer marinated slaw, rice, beans, corn, steamed veggies, and tofu. Top with guacamole and sprinkle with extra Tajín®.