I came to love the Instant Pot during COVID lockdown. It was such a great way to prepare a meal with little clean up and in a lot less time.
I wanted a warming, uber healthy vegan meal I could enjoy throughout the week so I decided to make a tofu and vegetable Asian-inspired stew. You can certainly do this on the stove in a large soup pot if you don’t have an Instant Pot at home.
Turn your Instant Pot to sauté. Once it reads “hot” add:
A couple of TBSP olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
5 thin heirloom carrots, chopped
1/2 bunch cilantro, chopped
2 tsp ginger, minced
Stir as it cooks, for about 3 minutes. Then add:
1 tsp curry
1/2 tsp red pepper flakes
1.5 TBSP Moringa (it’s a superfood similar to matcha)
1 tsp pink Himalayan sea salt
1 13.5 oz can coconut cream
1 large bok choy, chopped
1 bunch lacinto kale, chopped
1 package extra firm tofu, crumbled
Set the pot to manual cook for 10 minutes. Once it finishes, wait 4 minutes and then release the steam. Finish with the juice of 1 lime and dashes of Tamari or soy sauce to suit your taste.