Some like it garnished with hot sauce; I used Trader Joes Truffle Hot Sause which was especially nice. It is very tasty served with hot brown rice, a tossed green salad, and perhaps crusty sourdough bread.
- Using the sauté function, heat the Instant Pot, add olive oil if using. Add the onion and peppers and cook for 3 minutes. Add the garlic, rosemary, and bay leaves and cook another 30 seconds.
- Add the vinegar and tofu and stir. Add the stock and tomato paste, and stir again.
- Lock the lid on the Instant Pot, set for 3 minutes. When finished, quick release the pressure. Remove the lid.
- Stir in the olives and chopped herbs—parsley or basil. Put the lid back on the cooker and let sit for 3 minutes.
- Remove and discard the bay leaves. Season with salt and pepper to taste. Transfer to a platter and serve.
