Can I make Instant Pot Spicy Tofu and Vegetable Curry ahead?

Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.

What cookware works best?

Use a Instant Pot or electric pressure cooker and avoid crowding so the recipe cooks evenly.

How do I know it is done?

Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

Back to Recipes

Instant Pot Recipes

Instant Pot Spicy Tofu and Vegetable Curry

Name: Instant Pot Spicy Tofu and Vegetable Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian-Inspired
Ingredients: 14 oz firm tofu, pressed and cut into 1-inch cubes; 1 tablespoon coconut oil or neutral oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 green chili, finely chopped (optional, adjust for heat); 1 tablespoon garam masala; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon ground coriander; 1 can (14 oz) diced tomatoes; 1 cup vegetable broth; 1 large carrot, sliced; 1 red bell pepper, chopped; 1 cup cauliflower florets; 1 cup green beans, trimmed and cut into 2-inch pieces; 1/2 cup coconut milk (full fat preferred); Salt, to taste; Fresh cilantro, chopped for garnish; Juice of 1/2 lemon

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 19, 2026 · Updated May 11, 2026

Indian-Inspired 30 mins instantpotonepotveganglutenfreedairyfreequickeasyhealthyfamily-friendlyhighproteincomfortfoodmealpreptimessaver

Instant Pot Spicy Tofu and Vegetable Curry is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 10 min

Cook 20 min

Total 30 min

Servings 4

Difficulty easy

Cuisine Indian-Inspired

Ingredients

Servings 4

14 oz firm tofu, pressed and cut into 1-inch cubes
1 tablespoon coconut oil or neutral oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 green chili, finely chopped (optional, adjust for heat)
1 tablespoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
1 can (14 oz) diced tomatoes
1 cup vegetable broth
1 large carrot, sliced
1 red bell pepper, chopped
1 cup cauliflower florets
1 cup green beans, trimmed and cut into 2-inch pieces
1/2 cup coconut milk (full fat preferred)
Salt, to taste
Fresh cilantro, chopped for garnish
Juice of 1/2 lemon

Ingredients for Instant Pot Spicy Tofu and Vegetable Curry

Instructions

Press the tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.
Turn the Instant Pot to 'Sauté' mode and heat the coconut oil. Once hot, add tofu cubes and sauté until golden and crispy on all sides, about 6-8 minutes. Remove tofu and set aside.
In the same pot, add chopped onion, garlic, ginger, and green chili. Cook, stirring frequently, until onions soften, about 3-4 minutes.
Add garam masala, turmeric, cumin, chili powder, and ground coriander. Stir constantly for 1 minute to toast the spices and release their aroma.
Add diced tomatoes and stir well. Allow the mixture to simmer for 2 minutes to reduce slightly.
Pour in the vegetable broth, then add carrot, bell pepper, cauliflower, and green beans. Stir to combine evenly.
Return the cooked tofu to the pot, spreading it evenly in the vegetable and spice mixture.
Secure the Instant Pot lid and set the valve to sealing. Cook on Manual/Pressure Cook (High) for 5 minutes.
When the cooking cycle ends, carefully quick-release the pressure by turning the valve to venting.
Open the lid and stir in the coconut milk and lemon juice. Taste and adjust salt as needed.
Switch the Instant Pot back to 'Sauté' mode if you prefer a thicker sauce, cooking for an additional 2-3 minutes while stirring.
Serve hot, garnished with fresh cilantro. Enjoy with steamed rice, naan, or your favorite grain.

Instant Pot Spicy Tofu and Vegetable Curry cooking in the recommended pan or pot

Tips

Pan Or Pot Required

For this Instant Pot Spicy Tofu and Vegetable Curry , an Instant Pot or similar electric pressure cooker is essential for optimal results.

Cookware Size Guidance

A 6-quart Instant Pot is recommended for this recipe to ensure enough space for sautéing tofu and vegetables without overcrowding, which promotes even cooking and safe pressure buildup for 4 servings.

Cookware Swap Guidance

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Frequently Asked Questions

Can I make Instant Pot Spicy Tofu and Vegetable Curry ahead?: Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
What cookware works best?: Use a Instant Pot or electric pressure cooker and avoid crowding so the recipe cooks evenly.
How do I know it is done?: Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.

Customize this Instant Pot Spicy Tofu and Vegetable Curry with these ingredient swaps to suit your pantry or dietary preferences:

Tofu: Substitute with tempeh for a nuttier texture or canned chickpeas for a plant-based protein variation.
Coconut Oil: Use avocado, olive, or vegetable oil as mild-flavored alternatives.
Vegetables: Replace cauliflower and green beans with zucchini, peas, spinach, or sweet potatoes to change texture and flavor.
Coconut Milk: Swap for cashew cream or almond milk for different dairy-free creaminess; full-fat coconut milk yields the richest and creamiest sauce.
Spices: Use curry powder instead of garam masala for a slightly different spice profile.
Green Chili: Omit or reduce to adjust heat level; alternative heat sources like cayenne pepper or red pepper flakes work as well.
Vegetable Broth: Replace with water and bouillon cubes or seasoning to suit budget or pantry availability.

These substitutions keep the curry’s vegan, gluten-free, dairy-free, high-protein, and comforting qualities intact, while allowing flexibility for ingredient availability and flavor preferences.

Storage and Reheating

Cool Instant Pot Spicy Tofu and Vegetable Curry before storing. Refrigerate leftovers in an airtight container for up to 4 days.

Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.

Read related air fryer guides and cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

No reviews yet.

Instant Pot Spicy Tofu and Vegetable Curry

Recipe Details

Ingredients

Instructions