Prep
Ingredients:
1 cup vegetable broth
2 cups pre-grilled tofu, cut into small cubes
1 cup pre-smoked tempeh, cut into small cubes
Salt and black pepper to taste
1 tbsp mustard powder
1 tsp garlic powder
1 tbsp white balsamic vinegar
1 cup cream cheese, softened
1 ¼ cup shredded Gouda cheese
2 tbsp almond meal
1 tbsp melted butter
Instructions
Pour the vegetable broth in the inner pot and lay in the tofu and tempeh. Season with salt, black pepper, mustard, and garlic powder.
Lock the lid in place; select Manual mode on High Pressure and set the timer to 3 minutes.
After cooking, perform a quick pressure release to let out the steam, and open the lid.
Mix in the vinegar, cream cheese, cheese, and melt in Sauté mode, 5 minutes.
Spoon the cordon bleu onto serving plates and set aside.
Mix the almond meal and butter in a bowl, spoon the mixture on the food and serve immediately.
Nutrition Facts per Serving
Calories
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