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Instant Pot Tofu Scramble

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. Feel free to add the veggies you have on hand and get creative with the spices. This recipe is merely a blueprint for tofu scramble success using the Instant Pot.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast, Brunch
Keyword: Instant Pot, plant-based, Tofu Scramble
Servings: 4 people
Author: Ashley Melillo | Blissful Basil

Equipment

  • Instant Pot

Ingredients

  • 2 tablespoons extra virgin olive oil or oil of choice
  • 1 medium red or yellow onion, diced or sliced into half moons
  • 1 cup frozen kale or frozen spinach*
  • 1 (14-ounce) can crushed tomatoes**
  • 1 (16-ounce) block Nasoya Super Firm Tofu
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt (see note*** before cooking), plus more to taste
  • ¼ teaspoon ground turmeric (optional for color)
  • Freshly ground black pepper
  • ½ cup filtered water or vegetable broth

Instructions

  • Turn the Instant Pot on to the Sauté setting. Add the oil and heat slightly. Then, add the onion and frozen kale (or other veggies). Sauté for just 3 minutes, or until the onions are slightly tender. Add the crushed tomatoes and continuing to sauté for just another minute or so, stirring constantly.
  • Thoroughly crumble the Nasoya tofu into the Instant Pot using your hands. Then, stir in the nutritional yeast, paprika, garlic powder, salt, turmeric (if using), black pepper, and filtered water. (TIME SAVING TIP: 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). 
  • Secure the Instant Pot lid and close the pressure valve. Set to the Pressure Cook setting, and set timer for 3 minutes. Once the Instant Pot has been brought to pressure and then cooked for 3 minutes, release the steam using the quick release valve.
  • Once the pressure has been released, open the Instant Pot, taste the scramble, and adjust the seasonings, adding more sea salt and black pepper to taste.
  • There will be quite a bit of liquid surrounding the tofu scramble (you need this much liquid to prevent burning and scorching while pressure cooking). You can either serve the scramble exactly as is with the tasty brothy liquid, use a slotted spoon to strain off some of the liquid, or set the Instant Pot to Sauté again and cook until some or most of the liquid simmers off. Your choice and delicious all three ways.
  • Serve immediately.

Notes

*Feel free to get creative with the veggies you use. What's listed above is merely a starting point. Mushrooms, summer squash, leeks, broccoli, peppers, etc. would all be wonderful here. Just toss them all in when sautéing and cook until firm-tender.
**If you'd like to use fresh tomatoes instead, toss 3 to 4 Roma tomatoes into a blender and pulse a few times, or until a crushed tomato texture is achieved.
***For an eggy flavor, I strongly recommend using ½ teaspoon kala namak (black salt) and ½ teaspoon regular sea salt. This is the combination I use, but I wanted to keep this recipe as versatile and un-intimidating as possible which is why only "sea salt" is noted in the ingredients list.