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Instant Pot Spicy Tofu and Vegetable Curry

By PanPotPlates Editorial TeamPublished Apr 19, 2026 | Updated May 11, 2026
Indian-Inspired 30 mins instantpotonepotglutenfreedairyfreequickeasycomfortfoodmealpreptimessaver

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

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
Ingredients for Instant Pot Spicy Tofu and Vegetable Curry
Ingredients for Instant Pot Spicy Tofu and Vegetable Curry

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

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