This post is sponsored by The Little Potato Company.
Happy September! Today’s recipe is exactly what we’ll be craving as we approach chilly evenings and busier weeknights. A quick, simple, hearty and satisfying stew. This Instant Pot Tofu & Potato Stew is ready in 1 hour or less and made with simple ingredients. This is my first Instant Pot recipe (and my first time using an Instant Pot or pressure cooker at all) and I’m hooked!
In this recipe we’re using Fingerlings from The Little Potato Company, who exclusively grow Creamer potatoes.. Have you ever pressure cooked Little Potatoes? I already love Creamer potatoes’ naturally creamy texture and pressure cooking them makes ’em downright velvety. The convenience of the Instant Pot is taken to another level with Little Potatoes. Thanks to their thin skin, there’s no peeling or washing required (they come pre-washed!) I’m going to be trying a lot of recipes with Creamer potatoes in my Instant Pot this autumn!
Big chunks of Creamer potatoes, extra-firm tofu, carrots, peas, celery, onion, and a rich, thick broth makes up this Instant Pot Tofu & Potato Stew. It’s perfect with a big chunk of crusty bread and a smear of vegan butter.
The steps for making this Instant Pot Tofu & Little Potato Stew are simple. Set your Instant Pot to “Saute” and cook cubed tofu in olive oil until crispy on all sides. Stir in some soy sauce to flavour the tofu. Add the vegetables, minus the potatoes, and cook for 5 minutes. Add some flour to thicken the broth, mix and cook for about 1 minute. Add the Fingerling potatoes, broth, water, tomato paste, dried thyme, and black pepper. Set your Instant Pot to “Manual” or “Pressure Cook” and set the time for 15 minutes.
After the Instant Pot depressurizes, change the setting to “Saute”. Add the peas, and cook the stew until it reaches your desired thickness. Taste and adjust the seasoning and you’re done! Serve the Instant Pot Tofu & Potato Stew with some crusty bread or homemade biscuits and enjoy.
Using an Instant Pot, the Little Potatoes cook in 15 minutes and the resulting texture is divine. I noticed a big difference in the texture of the tofu too. It had a meatier, almost chewy texture that made this stew even more satisfying.
Don’t have an Instant Pot? You’ll need to simmer the stew for about 30 minutes, or until the Fingerlings are tender before adding the peas.
This recipe would be great for bringing leftovers to work or school. It would also make for a delicious base for a biscuit topped pot pie like our Tofu & Potato Pot Pie recipe.
You can change up the recipe depending on what ingredients you have on hand. Parsnips and mushrooms would be a delicious addition. Chickpeas or lentils would be great as a substitution for the tofu.
This Instant Pot Tofu & Little Potato Stew is freezer-friendly, so it would be a great meal to heat up for busy nights.
This post is sponsored by The Little Potato Company.
We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!
Learn more about why we love Little Potatoes at www.littlepotatoes.com
Instant Pot Vegan Tofu & Little Potato Stew
Yield 6-8 servings
This hearty vegan stew is full of protein-rich tofu, Fingerling potatoes, vegetables and savoury broth. Use the pressure cooking function on your Instant Pot for a complete one-pot meal that’s ready in 1 hour or less. This hearty vegan stew is perfect for chilly autumn nights. Serve with crusty bread slathered with vegan butter or homemade vegan biscuits.
- 3 tbsp/45ml olive oil
- 1 block (350g) extra-firm tofu, cubed
- 2 tbsp (30ml) soy sauce
- ½ cup/125ml (100g) chopped yellow onion (1 onion)
- 1 ½ cups/375ml (200g) chopped carrots (4 carrots)
- 1 ½ cups (185g) chopped celery (3 ribs celery)
- 2 cloves garlic, minced
- 1 - 1.5lb bag (680g) of The Little Potato Company’s Fingerling potatoes
- ½ cup/125ml (75g) unbleached flour
- 6 cups/1500ml vegetable broth
- 1 cup/250ml water
- 3 tbsp/45ml tomato paste
- 1 pinch dried thyme
- 1 cup/250ml (140g) frozen peas
- With the lid off, turn Instant Pot on to “Sauté” and choose the “Normal” heat level. Add the olive oil. Once the Instant Pot is preheated, add the cubed tofu. Cook, stirring occasionally, until the tofu is crisp and golden brown on all sides, about 10 minutes.
- Add the soy sauce and stir, cooking until the liquid is absorbed.
- Add the onion, carrot, celery, and garlic. Stir and cook for 2 minutes.
- Add the flour and mix well. Cook for 2 minutes, stirring often.
- Add the Fingerling potatoes, vegetable broth, water, tomato paste, and thyme. Stir well.
- Securely close the lid on your Instant Pot and turn it on to “Manual” or “Pressure Cook”. Set timer for 15 minutes.
- Once finished, release the pressure (following Instant Pot instructions) and open the lid when safe to do so.
- Add the frozen peas and stir. With the lid off, use the “Sauté” functions set to a heat level of “More” or “High” and reduce the stew to your preferred thickness, about 5 minutes.
- Taste and adjust seasoning.
To lower the sodium content, choose an unsalted vegetable broth and season to taste with salt. You can also choose a low-sodium soy sauce.
Courses Lunch and Dinner
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 7.3 g
Saturated Fat 1.5 g
Unsaturated Fat 5.2 g
Cholesterol 2.7 mg
Sodium 880.2 mg
Total Carbohydrates 16.5 g
Dietary Fiber 2.9 g
Sugars 2.7 g
Protein 5.9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.