Vegetable and Tofu Stew

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.


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