Name: Instant Pot Bolognese
Prep time: 14 min
Cook time: 33 min
Total time: 48 min
Yield: 6 servings
Ingredients: 1 block firm tofu (16-ounce block, pressed); 1 tsp chili powder; 0.5 tsp garlic powder; 0.5 tbsp dried thyme; 0.5 tbsp dried oregano; 0.5 tsp black pepper; 0.5 tsp red pepper flakes; 0.125 tsp cayenne; 2 tbsp olive oil (divided); 1 medium onion (finely chopped); 2 rib celery (diced); 0.5 cup mushrooms (diced); 0.25 tsp kosher salt (or to taste); 1 jar marinara sauce (24-ounce jar, not chunky); 32 oz vegetable broth; 1 can canned tomatoes (14-ounce can, diced); 1 lb penne (dried); 1 sprinkle fresh parsley (minced); 1 sprinkle vegan parmesan cheese

Instructions

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1

Press firm tofu (1 block) for 30 minutes to remove excess water.
2

Select Sauté on the Instant Pot and add olive oil (1 tbsp). Crumble in the tofu with chili powder (1 tsp), garlic powder (0.5 tsp), dried thyme (0.5 tbsp), dried oregano (0.5 tbsp), black pepper (0.5 tsp), red pepper flakes (0.5 tsp), and cayenne (0.125 tsp). Sauté for 6 minutes until browned, then remove.
3

Add olive oil (1 tbsp) to the pot and sauté onion (1 medium), celery (2 rib), and mushrooms (0.5 cup) for 5 minutes. Season with kosher salt (0.25 tsp).
4

Return the tofu to the pot. Add penne (1 lb) and vegetable broth (32 oz), ensuring the pasta is submerged.
5

Layer marinara sauce (1 jar) and canned tomatoes (1 can) over the pasta without stirring.
6

Seal the lid and Pressure Cook on High for 5 minutes.
7

Quick release the pressure, stir well, and garnish with fresh parsley (1 sprinkle) and vegan parmesan cheese (1 sprinkle).