Instant Pot Vegan Tamales

Ingredients

For the Filling;

• 4 blocks of frozen tofu, thawed, squeezed to remove liquid, and crumbled

  
  

• 1–1½ cups red chile sauce (enough to coat the tofu and simmer)

  
  

  Optional Fillings: Jackfruit in red chile sauce

  Rajas (strips of roasted poblano peppers with onion and optional vegan cheese)

  
  

  For the Masa;

  
  

• 3.5 cups masa harina

  
  

• 3 cups vegetable broth (or 1½ cups vegetable broth and 1½ cups avocado oil for a richer masa)

  
  

• 1 ladle (about ⅓ cup) red chile sauce

  
  

• 1 tablespoon baking powder

  
  

• 1 tablespoon garlic powder

  
  

• 1 tablespoon oregano

  
  

  Other

  
  

• 20–24 dried corn husks, soaked in warm water for a few hours or overnight

  
  

• Water for steaming

Instructions

1. Prepare the Filling:

Heat the red chile sauce in a pan. Add the crumbled tofu and mix well. Let it simmer on low heat until the tofu absorbs the sauce and is well coated. Set aside.

(For alternate fillings, prepare jackfruit or rajas in a similar way with your preferred seasoning.)

2. Prepare the Masa:

In a large mixing bowl, combine masa harina, baking powder, garlic powder, and oregano.

Add the vegetable broth (or broth and oil mixture) and red chile sauce. Mix well with a spoon or your hands until the dough is soft and pliable. Add more broth if the masa feels too dry.

3. Assemble the Tamales:

Drain the soaked corn husks and pat them dry.

Take a husk and spread about 2 tablespoons of masa in the center, forming a rectangle. Leave about 1–2 inches at the top and bottom and ½ inch on the sides.

Place a spoonful of filling in the center of the masa.

Fold the sides of the husk over the filling, then fold up the bottom of the husk. Leave the top open.

4. Cook the Tamales:

Place a steamer basket in your Instant Pot. Fill the bottom of the basket with water, ensuring it doesn’t touch the tamales.

Arrange the tamales upright in the basket, open side up.

Set the Instant Pot to high pressure and cook for 45–50 minutes. Allow natural pressure release for 10 minutes before carefully opening the lid.

5. Check for Doneness:

Remove a tamale and let it cool slightly. If the masa easily pulls away from the husk, it’s done. If not, cook for an additional 5–10 minutes.

6. Serve and Enjoy:

Let tamales rest for a few minutes before serving. Pair with extra red chile sauce, salsa, or guacamole if desired.