1blockextra firm tofupressed and sliced into ½" pieces
Make the Instant Pot Quinoa Pilaf
Use the saute function on your Instant Pot to heat the oil. Saute the leeks, stirring, for about 5 minutes, until they soften.
Add the quinoa and saute for another minute, stirring.
Add the vegetable broth, and lock the lid of your Instant Pot. Bring to high pressure for 5 minutes, then use a natural release, about 15 minutes.
Add the peas to the instant pot, and bring to pressure for 2 minutes, then do a quick release.
Make the Air Fryer Lemon-Garlic Tofu
Arrange the tofu in a shallow dish.
In a small bowl, whisk together the lemon zest, lemon juice, garlic, salt, and pepper.
Pour the marinade over the tofu, and set aside to marinate for 15 minutes.
Transfer the tofu to your air fryer basket, and reserve the leftover marinade. Air fry for 15 minutes at 370F, shaking the basket 8 minutes into the cooking time.
In a large bowl, toss together the cooked Quinoa Pilaf with the Air Fryer Lemon-Garlic Tofu. Serve warm or cold.
I've broken out this dish into its components to make the instructions clear, but you don't have to make one and then the other. In fact, you shouldn't - it will take forever that way! To save time making this recipe, do this:
Marinate the tofu while you prep the ingredients for the Quinoa Pilaf.
While the tofu finishes marinating, saute the leeks and garlic in the Instant Pot.
When you add the broth to the pot, start your tofu cooking in the air fryer.
Both dishes should be done within a few minutes of each other this way.
Prep Time 30minutes
Cook Time 20minutes
Total Time 50minutes
Course Main Course
Cuisine Air Fryer, Instant Pot, Vegan
Air Fryer Lemon-Garlic Tofu with Instant Pot Quinoa Pilaf with Spring Peas and Leeks from Glue & Glitter, https://www.glueandglitter.com/instant-pot-quinoa-pilaf/