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Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves: 2 servings
Ingredients
3-4 tablespoons Bhuna Masala sauce
10-12 ounces super firm or firm Tofu (cubed small) {lightly pressed to get rid of surplus moisture and cubed into 1/2-3/4" pieces}
1-1 1/2 cups vegan (cashew, coconut, soy or almond) milk
½ teaspoon garam masala
1 teaspoon oil
¼ teaspoon cayenne
¼ teaspoon turmeric
½ teaspoon salt, or more
1 teaspoon fenugreek leaves, dried (if desired)
¾ cup green peas, or more (thawed if frozen)
½ teaspoon vegan sweetener
Tadka
½ teaspoon cumin seeds
½ teaspoon oil
Method
1. Combine vegan milk and the bhuna masala sauce into a high speed electric blender.
2. Blend until well combined.
3. Add oil into a pressure cooker pot and select the saute/brown setting.
4. Add the fenugreek, cayenne, turmeric, garam masala and the tofu cubes into the pressure cooker pot.
5. Stir until well combined and cook for 2-3 minutes.
6. Add the vegan sweetener, peas, spices, salt and the blended sauce into the pressure cooker.
7. Stir until completely combined.
8. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
9. Cook for 5 minutes on high pressure.
10. After cook time has been reached, slide steam release handle/vent to "venting" position for quick release until the floating valve (metal pin) drops down.
11. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
12. In the meantime, add oil into a small skillet over med-heat and add the cumin seeds.
13. Toast until the cumin seeds becomes fragrant.
14. Once done, add skillet mixture over the tofu mixture in the pressure cooker.
15. Top with cilantro and serve over bread, rice or alone.
