9
min
4
servings
This easiest instant pot tofu scramble is ready in about 20 minutes flat and involves little more than chopping an onion; a few stirs, crumbles, and measures; and a few touches of a button or two. It's packed with flavor and versatile, too.
Notes
Serve your tofu scramble alongside avocado toast, parfaits, muffins, or all on its own. If you prefer a drier scramble, you can either use a slotted spoon to strain off the excess liquid or turn the Instant Pot back to the Sauté setting and continue to cook until the liquid cooks off.
Sauté
4 min
Pressure Cook
3 min
High
Quick Release
0 min
Finishing
2 min
Total: 9 min
Sauté
4 min
Pressure Cook
3 min
High
Quick Release
0 min
Finishing
2 min
Total: 9 min
or yellow onion
or spinach
to add ingredients to your shopping list
Turn the Instant Pot on to the Sauté setting. Add the oil and heat slightly. Add the onion and frozen kale. Sauté for 3 minutes, or until the onions are slightly tender. Add the crushed tomatoes and continue to sauté for another minute, stirring constantly.
If you have other veggies on hand—mushrooms, summer squash, peppers, broccoli, etc.—you can use those instead of or in addition to the greens.
Thoroughly crumble the tofu into the Instant Pot using your hands. Stir in the nutritional yeast, paprika, garlic powder, salt, turmeric, black pepper, and water. Secure the Instant Pot lid and close the pressure valve. Set to the setting for .
Crumble the tofu into a mixing bowl beforehand or while the veggies sauté and add the spices, too—this way, you can just dump and stir when the time comes.
Once the cooking time is complete, release the steam using the quick release valve. Open the Instant Pot, taste the scramble, and adjust the seasonings, adding more sea salt and black pepper to taste.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.
Reheat in the microwave or in a skillet over medium heat until warmed through.
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