Instant Pot Lemon Rosemary Stew with Airfryer Tofu Croutons

4 cloves garlic, minced
1 to 2 tsp dried rosemary, crushed
1/2 cup marsala wine or dry sherry
1 cup grape tomatoes
1 lemon, sliced
1 zucchini, thickly sliced
1 large potato, cut into chunks
handful of mixed olives
4 to 6 criminal mushrooms, quartered
Freshly ground pepper to taste
Lightly salt, if needed, but remember olives can be salty

Combine all ingredients in Instant Pot.  Cook on high pressure for 4-6 minutes with quick release at the end.  Serve with tofu croutons or a crusty bread.

Tofu Croutons:
1 container firm tofu, drained and cubed
McCormick's Montreal steak seasoning or lemon pepper seasoning, to taste
Additional dried rosemary, crushed, to sprinkle on tofu

Season the cubed tofu with Montreal seasoning and crushed rosemary.  Air-fry at 400F for 20 minutes.  (if no air fryer, roast tofu cubes on a baking sheet in a 475F oven for 20 minutes.  Serve on top of the lemon rosemary stew.