Tofu Scramble & Mashed Avocado Crispy Toast
Ingredients
- 1 tablespoon olive oil
- 3 carrots, roughly chopped
- 1 cup chopped celery
- 1 small sweet potato, cubed
- 1 large zucchini, cubed
- 1 red capsicum, deseeded and chopped
- 4 tomatoes, chopped
- 1 tablespoon tomato paste
- 1/2 cup vegetable broth/water
- 1 can organic no salt added chickpeas
- salt and pepper, to taste
Preparation
Turn instant pot on to “sauté” and choose the “normal” heat level
Add olive oil and all the vegetables
Cook, stirring occasionally, until the vegetables are slightly brown, about 10 minutes
Add in tomato paste, stock and chickpeas, stir to combine
Close the lid on your instant pot and turn it on to pressure cook for 40 minutes
Serve the stew warm with steamed rice or grains of your choice and enjoy!
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