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Instant Pot Spicy Tofu and Vegetable Curry

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 19, 2026 · Updated May 11, 2026
Indian-Inspired 30 mins instantpotonepotveganglutenfreedairyfreequickeasyhealthyfamily-friendlyhighproteincomfortfoodmealpreptimessaver

Quick and easy Indian-inspired vegan curry made in the Instant Pot with crispy tofu and mixed vegetables. This gluten-free, dairy-free recipe is high in protein and perfect for busy weeknights or convenient meal prep.

Instant Pot Spicy Tofu and Vegetable Curry
Prep 10 min
Cook 20 min
Total 30 min
Servings 4
Difficulty easy
Cuisine Indian-Inspired

Recipe Details

Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyeasy
CuisineIndian-Inspired
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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

Instructions

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

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

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.

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. This appliance combines sautéing, pressure cooking, and simmering functions to create a flavorful and efficient one-pot meal with minimal cleanup.

Start by using the sauté mode to crisp tofu and to sauté aromatics and spices, enhancing depth of flavor without extra pans. Pressure cooking then tenderizes the vegetables and infuses rich, vibrant curry flavors quickly. The final sauté step thickens the sauce perfectly in the same pot.

If you don't have an Instant Pot, a heavy-bottomed deep skillet or Dutch oven with a well-fitting lid can be used. Sauté the tofu and aromatics, add liquids and vegetables, and simmer covered until cooked through. Cooking times and textures might vary slightly.

This method supports the recipe's goals to offer a quick, easy, healthy, vegan, gluten-free, family-friendly meal prep option that saves time while delivering comfort and nutrition in one pot.

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.

For smaller Instant Pots (3-4 quarts), scale down the ingredients to avoid overfilling, which affects cooking efficiency. Larger models (8 quarts) are also suitable but may require slight adjustments in sauté time or liquid quantities.

When adapting for stovetop or slow cooker use, choose medium-sized cookware (4-6 quart Dutch oven, skillet, or slow cooker insert) that allows easy stirring and heat circulation. A 12-inch skillet or rimmed baking sheet is ideal if using alternative methods.

Selecting the proper cookware ensures the best texture, flavor development, and convenient one-pot cooking experience for this quick and family-friendly vegan curry.

Cookware Swap Guidance

Designed as a quick and easy Instant Pot recipe, this spicy tofu curry suits family-friendly, vegan, gluten-free, dairy-free, and meal prep needs. If you do not have an Instant Pot, consider these alternate cooking methods aligned with PanPotPlates taxonomy:

  • Slow Cooker One-Pot: Sauté tofu and aromatics on the stovetop, then transfer all ingredients to a slow cooker. Cook on low for 4-6 hours until vegetables are tender.
  • Skillet Meals: Use a large deep skillet to sear tofu and aromatics, add spices, liquids, and vegetables, then cover and simmer until cooked through.
  • One-Pot Soups: Heavy-bottomed pots or Dutch ovens can also be used to sauté ingredients and simmer the curry until vegetables are tender, fitting well with onepot and weeknight themes.
  • Electric Pressure Cooker Alternatives: Other brand electric pressure cookers with similar sauté and pressure cooking functions work as substitutes.

Always cover the pot during simmering stages to maximize flavor infusion and even cooking. These cookware swaps retain the recipe’s comforting, nutritious qualities while maintaining convenience for meal prep and family dinners.

Leftovers Quality

This Instant Pot Spicy Tofu and Vegetable Curry stores well as leftovers, maintaining its rich flavor and pleasing texture for 3-4 days in airtight containers in the refrigerator.

It's also freezer-friendly for up to 2 months; thaw it overnight in the fridge before reheating.

Reheat gently on the stovetop over medium-low heat, stirring occasionally to avoid sticking and ensure even warming. Alternatively, microwave covered, stirring halfway through reheating. Avoid overheating to preserve tofu texture and prevent coconut milk from separating.

The hearty, flavorful curry is an excellent option for make-ahead meals, ensuring quick and nutritious dinners throughout the week.

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