🥘 Ingredients
- firm tofu 1
- extra virgin olive oil 2 tbsp
- chili powder 1 tsp
- garlic powder ½ tsp
- dried thyme ½ tbsp
- dried oregano ½ tbsp
- black pepper ½ tsp
- red pepper flakes ½ tsp
- cayenne pepper 0.12 tsp
- medium onion 1
- celery ribs 2
- mushrooms ½ cup
- Kosher
- dried penne pasta or other medium-sized pasta of choice 16 oz
- vegetable broth 4 cup
- jar of marinara sauce not chunky 1
- diced tomatoes 1
- Vegan
- Flat-leaf parsley
For heartier appetites, add another ~1 cup more mushrooms. To calculate the exact the exact cooking time once you add all the ingredients, use the cooking time suggested on your boxed pasta, divide it by 2 and then subtract 1 (i.e., 12 ÷ 2 – 1 = 5 minutes). If the cook time range includes odd numbers (i.e., 7 to 9 minutes), round the smaller number down (i.e., to 6), divide it by 2, and then subtract 1 (i.e., 6 ÷ 2 – 1 = 2 minutes). Storage: Store leftover pasta in an airtight container in the fridge for up to 4 days. The pasta may soak up the sauce and become a bit soggy, but reheating on the stove helps revive the texture. To reheat, add the pasta to a nonstick frying pan over medium heat and warm until heated through. Top with vegan parmesan cheese and fresh minced parsley if you have any leftover.
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1Gather: firm tofu , extra virgin olive oil , chili powder , garlic powder , dried thyme , dried oregano , black pepper , red pepper flakes , cayenne pepper , medium onion , celery ribs , mushrooms , Kosher salt and freshly cracked black pepper to taste, dried penne pasta or other medium-sized pasta of choice , vegetable broth , jar of marinara sauce not chunky , diced tomatoes . For the garnishes:: Vegan parmesan, Flat-leaf parsley .
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2Press the tofu for 30 minutes to remove the excess water (see video).
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3Turn on the Sauté function on the Instant Pot and add 1 tbsp of the olive oil. Once hot, crumble in the tofu and the seasonings (chili powder, garlic powder, thyme, oregano, black pepper, red pepper flakes, and cayenne). Sauté until the tofu begins to brown, approximately 4 to 6 minutes. Remove the tofu from the Instant Pot and set aside.
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4Add 1 tbsp olive oil to the Instant Pot and add the diced onion, celery and mushrooms. Cook for 4-5 minutes until softened, adding salt and pepper to season in the last minute of cooking.
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5Return the browned tofu to the Instant Pot. If needed, add 1 tbsp of vegetable broth or water to deglaze any browned bits stuck on the bottom of the pot.
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6On top of the tofu and cooked vegetables. Then add the pasta and vegetable broth, pushing the pasta down to make sure it is completely covered in liquid. Gently pour the marinara sauce and diced tomatoes on top of the pasta, but do not stir in (this helps prevent the tomatoes from scorching).
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7Secure the lid of the Instant Pot and select the Pressure Cook setting at high pressure for 5 minutes (see Note 2 to calculate the precise cooking time based on your pasta box cook time).
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8When the time is up, perform a quick pressure release and open the Instant Pot. Stir the pasta well and serve with vegan parmesan cheese and minced parsley.