Press tofu and pat dry using paper towel to remove as much moisture as possible. Shred 2 servings from the whole block. Place it in a big mixing bowl.
Process cabbage in a food processor, Place it in a big mixing bowl along with shredded tofu.
Process ginger, garlic, thai green chili using food processor, Place it in a big mixing bowl along with cabbage.
In the same mixing bowl, place Kodiak mix, vital wheat gluten, Truvani unflavored protein powder along with salt, turmeric powder, red chili powder, garam masala, cumin coriander powder and greek yogurt.
Mix everything together to form a dough. Divide dough into 4-6 big chunks. The dough should be soft enough to make a cylinder like shapes using your hands. Make 4-5 dough cylinders.
You should not need water to form the dough, but if you have hard time forming the shape and keeping it together feel free to add little water at a time until you get the good consistency of the dough. Take some oil between your palms if it is super sticky.
If using steamer for steaming, start boiling water at the bottom of the steamer. Grease the steamer plate and place dough cylinders in it.
If using Instant Pot, Add 2-4 cups of water in the pot of the Instant Pot. Place Steamer Rack Stand at the bottom of the pot and put IP on saute mode. Let the water come to boil. Place cylinder shaped dough in a greased stainless steel plates/thali, thali with a little less diameter than IP pot diameter. Place the thali/plate inside the steamer (if using steamer) OR on top of the steamer rack stand inside the Instant Pot.
If using steamer, close the steamer lid tight, and steam on high heat for 20 minutes. If using IP, close the lid, seal the valve, secure/seal the valve and put IP on steam mode for 20 minutes. Once timer goes off, let the pressure release for 15-20 minutes. Release rest of the pressure manually
Once muthiya is steamed, take the thhali/plate out of the steamer/IP, let it cool down for 10-15 minutes.
Once cooled down to handle, cut them in decent size pieces.