Pressure Cooker Saag Tofu (Indian Spinach and Tofu) Recipe

Press the block of tofu between paper towels to squeeze out some of its moisture. Slice the tofu into bite-sized cubes.

Select the “Sauté” setting on the electric pressure cooker and adjust it to its highest setting. Heat 4 tablespoons of the oil in the pressure cooker until it shimmers and glides easily, then add the diced onion. Sauté the onions for about 10 minutes, until they begin to brown.

Heat the remaining tablespoon of oil in a medium nonstick skillet over medium-high heat. When the oil is shimmering and hot, add the tofu, being careful of the hot, spattering oil.

Let the tofu sear for 3 minutes on one side, then shake the pan or use a spatula to flip the pieces over. Sear the tofu for another three minutes or so, flipping occasionally. The cubes should have golden brown spots, but it’s fine if some pieces don’t get browned on all sides. Turn off the heat and set the skillet aside.

Once the onions have browned, add the ginger and garlic and sauté for another two minutes, until fragrant. Use a spoon or spatula to gently stir in the seared tofu, tomatoes, water, black pepper, cayenne pepper, and salt, taking care not to break up the tofu. Add in the frozen spinach and stir once more. (Reserve the garam masala and coconut milk.)

Place the lid on the pressure cooker and move the sealing valve to its “Sealing” position. Cancel the “Sauté” program, then select the “Manual” setting and set the cooking time to 5 minutes at high pressure.

When the cooking program ends, either perform a quick release by moving the sealing valve to its “Venting” position or let the pressure release naturally.

After the pressure has fully released, open the pot. Stir in the garam masala and coconut milk, then taste for seasoning, adding more salt if needed. Serve the saag tofu over rice or with naan.