Instant Pot Indian Eggs Tofu
- 4 eggs whisked
- 1 block tofu firm pressed
- 1 tsp ginger powder
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 cup onion finely chopped
- 1/2 cup water
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp salt
Turn on the instant pot and select sauté.
Add olive oil, garlic and ginger powder, onions and sauté for 4 minutes.
Add water, spices and tofu in the instant pot.
Close the lid of the instant pot.
Set instant pot to Manual at high pressure and cook for 5 minutes. Release the pressure naturally through steam vent.
Break the eggs in the pot.
Select sauté, sauté for 3 minutes and stir well.
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