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INGREDIENTS
- (1) 12.5 oz jar of Tikka Masala sauce
- (1) Block (16 oz) of extra Firm tofu
- 1.5 cups of Butternut Squash (peeled and cubed into 1/2 inch pieces)
- (1) medium zucchini, sliced into 1/2 inch half moons
- (1) tsp of garlic
- (1) tsp of giner
DIRECTIONS
- Pressure cook the squash with 1/4 cup broth and half jar of the sauces for 2-3 minutes.
- Quick release. Add the tofu, zucchini, and remaining sauce
- Add (1) tsp of garlic, or ginger, or both
- Simmer in Saute mode for 3.5 minutes until the zucchini is tender
INGREDIENTS
- 1 cup organic oat grouts
- 2.5 cups of water
DIRECTIONS
- Rinse 1 cup of oat grouts, and put into the pot
- Add 2.5 cups of water
- Cook under high pressure for 22 minutes
- Natural release for 15 minutes