Name: Instant Pot Vegan Butter Chicken with Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 medium onion ((chopped)); 4 cloves garlic ((chopped)); 1-inch piece ginger ((chopped)); 2 tsp paprika ((Kashmiri chili powder is a good substitute)); 1 cup water or vegetable stock; 1 16 oz block superfirm tofu, cut into 1/2-inch cubes ((extra firm tofu is fine. Press out all of the water before use)); 1 tsp vegetable oil; 2 cups (or a 14.5 oz can) pureed tomatoes ((or puree two large tomatoes)); 2 tsp coriander powder; 1/2 tsp cayenne ((use more or less based on your preference)); Salt to taste; 2 tbsp kasoori methi ((dry fenugreek leaves -- you can leave this out, but try and use it for the best flavor)); 2 tsp garam masala; 1 tsp maple syrup ((or sugar)); 2 tbsp raw cashews ((If nut-free, use 2 tbsp vegan butter instead of the cashew cream)); 2 tbsp lemon or lime juice; 2 tbsp coriander leaves ((for garnish))