Wild rice tofu veggie pesto

Cook long grain black rice in the instant pot, 35 min. 2 cups washed rice, one block of long cubed tofu, and 3.5 cups water. While that's cooking, saute two cut zucchinis in a little oily tomato pesto. Cook on low stirring occasionally until browned and soft. Also make two softs boiled eggs. Once rice is done, add to cooked zucchini, add a couple of big dollops of tomato pesto. Add chili powder and salt. Serve topped with sliced eggs and cilantro.