Instant pot tofu and pasta
In 20 minutes or less, this easy Instant Pot tofu and spaghetti recipe is one everyone will love.
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.
- Press the sauté button on the Instant pot with 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 written and produced for entertainment purposes only.