I’m fairly new to the world of pressure cooking. I’ve become a fast fan of my Breville Fast Slow Pro! As a working mama with three meals to get on the table every day, this handy dandy appliance takes prep and cook times down to under 15 minutes. It’s my secret weapon on busy evenings or on nights when I’m working late. This Tofu Salsa Verde can be on the table in minutes!
I love the tangy goodness of tomatillos so salsa verde is one of my favorites. The super firm tofu from Trader Joe’s is perfect for this recipe. If you want things a little soupier, add another 1/2 cup of salsa or don’t drain your beans.
I like to serve this with tortilla chips to scoop everything out of the bowl. Enjoy!
Tofu Salsa Verde
- 1 Tbsp olive oil
- 16-oz super firm tofu (such as Trader Joe's)
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 cup vegetable broth
- 1 1/2 cups salsa verde
- 1 can black beans drained
- 1 cup frozen corn
- 1 lime juiced and zested
- 1 1/2 cups jasmine rice
- avocado sliced
- lime wedges
- cilantro chopped
Cube the tofu into bite-sized pieces.
Add olive oil, onion, garlic, spices, broth, salsa, beans, corn, rice, lime juice and zest to the pressure cooker.
Cook on high pressure for 5 minutes, then do a quick release of the pressure. It will take about 10-15 minutes to come to pressure, then 5 minutes to cook.
Remove lid and let rest for 5 minutes.
Divide among bowls and top with cilantro, avocado and lime wedges.