Instant Pot Lettuce Tofu Wraps

The first time I tried cooking tofu in the Instant Pot, I thought the recipe writer was insane. Like…why? Well, let me tell you, when you cook the tofu this way it completely changes the texture.

The almond butter sauce is incredible, but if you have peanut butter on hand then feel free to use that as well. When I was working as a recipe writer for keto food blogs I used almond butter a lot of the time, because it was easier to buy it without a bunch of added sugar and it also has higher fat content than peanut butter.

Give these a try if you’re looking for a lighter dinner that doesn’t skimp on flavor.

Instant Pot Tofu Lettuce Wraps

Laura Barajas

This recipe is both vegan and low-carb diet friendly. The slightly sweet and slightly spicy almond butter sauce rounds out these tasty “tacos.”

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 267 kcal

Ingredients

  

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Main Dish

• 14 ounces firm tofu
• 8 brown mushrooms
• 2 tablespoons almond butter
• 1 teaspoon garlic powder
• 1 tablespoon ginger grated
• 1 tablespoon soy sauce
• 1 teaspoon unseasoned rice vinegar
• 2 tablespoons sesame oil
• 1 teaspoon sambal oelek
• 1 teaspoon salt
• 1 tablespoon Swerve brown*
• ½ head butter lettuce
• ¼ cup chopped cilantro
• 1 teaspoon sesame seeds to garnish

Sauce to Top With

• 2 tablespoons almond butter
• ¼ teaspoon unseasoned rice vinegar
• ½ teaspoon sambal oelek
• ¼ teaspoon soy sauce
• 1 teaspoon Swerve brown*

Instructions

 

• Remove the tofu from its container then wrap in paper towels. Set a heavy object on top of it to press out any excess water. Let sit for 5-10 minutes, then dice and set aside.
• In a bowl mix together the main dish’s soy sauce, sambal oelek, almond butter, rice vinegar, salt, and Swerve brown.
• Turn your Instant Pot onto it’s medium sauté setting. Adjust temperate if needed. Add the sesame oil and sambal oelek. Then add in the garlic powder and minced ginger. Sauté for a couple of minutes before adding in the mushrooms and tofu.
• Sauté the mushrooms and tofu for several minutes, then pour in the main dish sauce you just mixed together. Mix in ½ a cup of water.
• Turn off the sauté function, then turn on the pressure cooking function. Set it to low, and adjust the time for 3 minutes. Close the lid and make sure the vent is set to seal, then allow the Instant Pot to complete it’s cooking process.
• While the tofu is cooking, you can pre-make the sauce that goes on top. Mix together all of the “sauce to top with” ingredients. It will be very thick, so add in at least 4 tablespoons of water to thin it out. You can add more if you’d like it thinner.
• Peel the head of lettuce apart and wash the leaves.
• Do a quick release on the Instant Pot once it’s done. Remove the lid, then mix in the chopped cilantro.
• Serve the tofu on the butter lettuce leaves, spoon the sauce on top, then garnish with chopped cilantro and sesame seeds.

Notes

* You can use brown sugar if you are not on a low-carb diet. If using another substitute keep in mind that Swerve is erythritol and can caramelize, so you will want to use another type that can also do this.

Nutrition

Calories: 267kcalCarbohydrates: 14gProtein: 14gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gSodium: 889mgPotassium: 389mgFiber: 3gSugar: 2gVitamin A: 755IUVitamin C: 1mgCalcium: 202mgIron: 2mg

Keyword instant pot, keto, low-carb, vegan, vegetarian

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