Instant Pot Bolognese
This Instant Pot Bolognese is a hearty and wholesome comfort dish made with plant-powered ingredients. Using tofu as a satisfying meat alternative, the sauce is rich with marinara, diced tomatoes, and aromatic herbs. Perfect for a quick and easy weeknight dinner, this one-pot pasta is savory, flavorful, and completely vegan.
Instructions
- 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).
Nutrition Facts
Per portion