Pressure-Cooked Tofu With Vegetables

So Much Cool Cooking!

August 28, 2021

(vegetables can be fresh or frozen with no impact to cook time)

✓ 14-ounce block of tofu cut into 3/4” cubes
✓ Florets from two heads of broccoli (approx. 1 – 1 1/2 cups); reserve stalks of those florets
✓ 1 or 2 baby bok choy cut into ¾” pieces
✓ Half bell pepper cut into ½” squares (approx. 1/2 cup)
✓ 2 carrots cut into large ½” or 5/8” diagonal pieces
✓ 1/3 – ½ medium onion (sweet or yellow; red is also fine) cut into 3/8” pieces (about 1/2 cup)
✓ 4 leaves of kale, stem removed, roughly hand torn into approx. 1” pieces
✓ (optional) 1 or 2 Potato or sweet potato cut into 3/8” pieces
✓ Between a teaspoon and tablespoon (to your preference) of ginger cut into 1/8” pieces
✓ 1 teaspoon fresh oregano, roughly chopped into halves or thirds (you can use 2 teaspoons basil instead)
✓ 1 teaspoon garlic powder
✓ 1/2 teaspoon freshly ground black pepper or lemon pepper
✓ Salt to taste (try ½ teaspoon); if you have it, I recommend a finishing fleur de sel
✓ ¼ cup water

These are other ingredients that you can consider including, with the main ingredients at the top:

Next, follow the steps to finalize your dish and finally be able to enjoy it!

Chop the broccoli stalk into small cubes of ¼” or less; put into the pressure cooker pot.
Put all of the other ingredients except, if used, hot sauce or finishing salt, into the pot and pressure cook for 0-3 minutes; pick 0 minutes to have some texture to carrots and other vegetables and pick more time for softer results.
Carefully release pressure (outside or in a garage if you want to keep the kitchen cool) or let the pot sit till it naturally depressurizes.
Serve with salt and optional hot sauce and/or soy/tamari/coconut aminos.

Makes approximately 4 cups, enough for 4 servings.