1. Ingredients (4 servings)
   • 500 g firm tofu, drained and cut into 2–3 cm cubes
   • 1 onion (about 160 g), chopped
   • 2 cloves garlic, minced
   • 10 g fresh ginger, minced (about 2 tsp)
   • 15 g garam masala (about 1 Tbsp)
   • 5 g turmeric powder (1 tsp)
   • 5 g chili powder or paprika (1 tsp, optional for heat)
   • 400 g diced tomatoes (1 can)
   • 240 ml vegetable broth
   • 120 ml light coconut milk (optional: use Greek yogurt or omit entirely for lower fat)
   • 1 tsp salt, or to taste
   • Optional: 1 Tbsp (15 ml) oil for sautéing
2. Instructions
   1. Sauté (optional)
      • Set your pressure cooker to Sauté mode (if it has one).
      • Add oil (optional), then sauté onion, garlic, and ginger for 2–3 minutes until fragrant.
   2. Add Tofu & Spices
      • Stir in tofu cubes, garam masala, turmeric, chili/paprika, and salt. Cook for ~1 minute to coat the tofu in spices.
   3. Deglaze & Combine
      • Pour in diced tomatoes and vegetable broth. Give it a good stir, scraping up any bits from the bottom.
   4. Pressure Cook
      • Seal and cook on High Pressure for 5 minutes; quick-release once the time is up.
   5. Add Coconut Milk
      • Open the lid, switch to Sauté mode again, and stir in the light coconut milk. Let it simmer for 1–2 minutes to thicken and meld flavors. Adjust seasoning (salt, spice) to taste.
3. Cook Time
   • Pressure Cook: 5 minutes (plus a few minutes for sautéing)
   • Release: Quick-release
4. Approx. Macros (per serving)
   • Calories: ~320 kcal
   • Protein: ~20 g
   • Fat: ~14 g
   • Carbs: ~28 g