Instant pot mushroom masala with curry tofu

Name: Instant pot mushroom masala with curry tofu
Cuisine: Asian, Japanese
Ingredients: 1 pound white mushrooms rinsed, dried and sliced; ▢2 tablespoons ghee or neutral oil for vegan version; ▢1 large yellow onion finely chopped; ▢2 teaspoons ginger grated; ▢2 teaspoons garlic minced; ▢¾ cup tomato puree, or 2 fresh ripe red tomatoes pureed; 1 large can and one small can with chilies has worked well; ▢½ teaspoon ground turmeric; ▢½ to 1 tablespoon Kashmiri red chili powder or any other mild red chili powder; ▢½ to 1 teaspoon garam masala; ▢1 teaspoon kosher salt; ▢1 tablespoon kasoori methi (dried fenugreek leaves); Cashew cream; Frozen peas; Rice; 15 oz Extra firm tofu; 1/8 cup Soy sauce; enough to make sauce saucey; 1/4 tsp Salt; 1 1/2 tsp Curry powder; 2 tbsp Nutritional yeast

4 steps

Updated at: Sun, 10 Aug 2025 19:25:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories1238.1 kcal (62%)

Total Fat56.4 g (81%)

Carbs109.1 g (42%)

Sugars32.8 g (36%)

Protein84.4 g (169%)

Sodium4557.8 mg (228%)

Fiber30.5 g (109%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 poundwhite mushrooms

rinsed, dried and sliced

2 tablespoonsghee

or neutral oil for vegan version

1yellow onion

large, finely chopped

2 teaspoonsginger

grated

2 teaspoonsgarlic

minced

¾ cuptomato puree

or 2 fresh ripe red tomatoes pureed, 1 large can and one small can with chilies has worked well

½ teaspoonground turmeric

½ tablespoonKashmiri red chili powder

or any other mild red chili powder

½ teaspoongaram masala

1 teaspoonkosher salt

1 tablespoonkasoori methi

dried fenugreek leaves

cashew cream

frozen peas

rice

Tofu

15 ozExtra firm tofu

⅛ cupSoy sauce

enough to make sauce saucey

¼ tspsalt

1 ½ tspcurry powder

2 Tbspnutritional yeast

Instructions

Step 1

TOFU: Press tofu and cube. In glass pan, mix up curry powder, coconut aminos/soy sauce, salt, and nutritional yeast. Add tofu and shake/stir to coat. Transfer tofu to another container, retain leftover sauce.

Step 2

Use jarred cashew cream or prepare ⅓ cup cashews, ½ cup warm water for soaking, and cup water for blending as follows: Soak the cashews in warm water for 10 minutes, then drain. Blend them with fresh water until smooth and set aside.

Step 3

Set the Instant Pot to saute mode and heat add ghee. Add onions and cook for 3 to 4 minutes with a glass lid on, stirring a few times. Add ginger and garlic, cook for 30 seconds. Turn the Instant Pot off.

Step 4

Add tomato puree, turmeric, red chili powder, garam masala salt, and mushrooms. Mix well, deglazing the pot to remove any browning on the bottom of the pot. Close the Instant Pot, and pressure cook(Hi) for 4 minutes followed by Quick Release. Transfer to glass pan with retained tofu curry sauce.