Instant pot tofu and pasta
An easy Instant Pot tofu and spaghetti recipe that is delicious, and best of all, quick to make.
Equipment
Ingredients
- 1 lb of spaghetti pasta (500 g)
- 1/2 pound of tofu (250 g)
- 2 cups of fresh spinach
- 1 cup of crême fraiche, heavy cream or greek yogurt
- pinch of garlic powder
- 1 cup of grated parmesan cheese (optional)
- pinch of salt and pepper
- 5 cups of water
- 2 tablespoons of olive oil
Instructions
- Wrap the tofu in an absorbent towel and set something heavy on top, to press out extra moisture for 5 minutes.
- Chop the tofu into small vertical cubes that make for easy cooking.
- Place the uncooked spaghetti into the Instant pot along with the spinach, and add water until the pasta is covered.
- Add the garlic powder, salt and pepper to Instant pot.
- Close the Instant pot and cook at Manual high pressure for 2 minutes. (If using whole wheat pasta, add one more minute to the Instant pot cooking time.)
- In a separate pan, heat the olive oil and sauté the tofu for 5 minutes, flipping occasionally to cook on all sides.
- After the Instant Pot timer ends, quick release the steam.
- Open the instant pot and add the tofu, fresh spinach, and cream (and optional parmesan) into the mix.
- Sauté the tofu and pasta for 2 minutes to let it blend completely into the spaghetti.
- Serve while warm.
Notes
If the pasta is too watery after cooking, let it rest for 10-15 minutes for the water to reduce.
Nutrition
Serving: 1gCalories: 302kcalCarbohydrates: 17gProtein: 21gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 24mgSodium: 515mgFiber: 1gSugar: 3g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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