Instant Pot Vegan Keto Tofu Lettuce Wraps

The first time I tried this recipe I thought it was INSANE, to try and cook tofu in an Instant Pot. Just....why?!

Okay well, let me tell you why! It completely changes the texture of the tofu and makes it incredibly delicious. Oh, and let's not forget the sauce! The almond butter and sambal oelek combination are out of this world! Slightly sweet, and slightly spicy, but completely delicious.

Yield: 4  Author: Keto But Vegan

Instant Pot Vegan Keto Tofu Lettuce Wraps

prep time: 5 Mcook time: 15 Mtotal time: 20 M

ingredients:

Main Dish

• 14 oz 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
• 1/2 head butter lettuce
• 1/4 cup chopped cilantro
• 1 teaspoon sesame seeds to garnish

Sauce to Top With

• 2 tablespoons almond butter
• 1/4 teaspoon unseasoned rice vinegar
• 1/2 teaspoon sambal oelek
• 1/4 teaspoon soy sauce
• 1 teaspoon Swerve brown

instructions:

How to cook Instant Pot Vegan Keto Tofu Lettuce Wraps

1. 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.
2. In a bowl mix together the main dish's soy sauce, sambal oelek, almond butter, rice vinegar, salt, and Swerve brown.
3. Turn your Instant Pot onto it's medium saute setting.  Adjust temperate if needed.  Add the sesame oil and sambal oelek.  Then add in the garlic powder and minced ginger.  Saute for a couple of minutes before adding in the mushrooms and tofu.
4. Saute the mushrooms and tofu for several minutes, then pour in the sauce you just made.  Mix in 1/2 a cup of water.
5. Turn off the saute function, then turn on the pressure cooking function.  Set it to low, and adjust the time for 3 minutes.  Make sure the vent is set to seal, then allow to complete it's cooking process.
6. While the tofu is cooking, you can premake 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 think it out.  You can add more if you'd like it even thinner. 
7. Peel the head of lettuce apart and wash the leaves.
8. Do a quick release on the Instant Pot once it's done.  Remove the lid then mix in the chopped cilantro. 
9. Serve the tofu on the butter lettuce leaves, spoon the sauce on top, then garnish with chopped cilantro and sesame seeds. 

NOTES:

Make sure that you use a sugar-free almond butter. You can substitute regular erythritol for the Swerve brown if needed.

Recommended Products:

Instant Pot DUO 6 Quart

Swerve Brown

Sambal Oelek

Calories
264

Fat (grams)
20.5

Carbs (grams)
12.9

Fiber (grams)
3.2

Net carbs
2.6

Sugar (grams)
2.6

Protein (grams)
14.11

Sodium (milligrams)
866.5

Cholesterol (grams)
0.00

Created using The Recipes Generator

Keto Vegan Pumpkin Spice Smoothie Bowl 

By Ketobutvegan.com
This recipe is quite filling and comes together fast. No cooking required! I like to garnish with a little extra pumpkin, and low carb chocolate to add a little more color and crunch. You can use any vegan vanilla protein powder, or even try experimenting with other flavors!

Prep time: 10, Cook time: 0, Total time: 10
Yield: 2

Ingredients:

7 ounces firm tofu

1/2 cup canned pumpkin

1 packet superfood protein vanilla

1 cup unsweetened almond milk

2 tablespoons hemp hearts

1tablespoon raw cacao nibs

3 tablespoons granulated Swerve

1 teaspoon pumpkin spice

Instructions:

Add all ingredients to a blender or food processor.  Puree together until smooth.  The mix will be thick so you may need to scrape down the sides to get everything blended together

Garnish with desired toppings and serve!  You can keep the other serving for up to 7 days.

Calories per serving: 322
Fat per serving: 17.51
Net carbs per serving: 10.5

Yum

Keto Vegan Pumpkin Spice Smoothie Bowl	Calories	Fats(g)	Carbs(g)	Fiber(g)	Sugar Alcohol	Net Carbs(g)	Protein(g)
7 ounces firm tofu	166	8.69	4.54	1.6	0	2.94	17.58
1/2 cup canned pumpkin	42	0.34	9.91	3.6	0	6.31	1.35
1 packet superfoods protein vanilla	120	2.5	6	4	0	2	20
1 cup unsweetened almond milk	39	2.52	3.43	0.5	0	2.93	1.05
2 tbsp hemp hearts	111	9.75	1.73	0.8	0	0.93	6.31
1 tbsp raw cacao nibs	160	11	14	9	0	5	1
3 tbsp Swerve	0	0	36	0	36	0	0
1 tsp pumpkin spice	6	0.21	1.18	0.3	0	0.88	0.1
Totals	644	35.01	76.79	19.8	36	20.99	47.39
Per Serving(/2)	322	17.505	38.395	9.9	18	10.495	23.695

I aim to keep sides or snacks 6 net carbs or less, and meals around 4-8 carbs. I do around 30 net per day. If you need to lower the net carbs on these recipes I would decrease the size of the portions to do it.