Breakfast peppers & chickpeas with tofu
Enjoy this simple and healthy vegan breakfast which, thanks to the chickpeas, will keep you feeling full until lunchtime
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1-2 tbsp olive oil
- 2onions (320g), halved and thinly sliced
- 1orange pepper, halved, deseeded and sliced
- 1red chilli, deseeded and sliced
- 400g can chopped tomatoes
- 2tbsp tomato purée
- 2tsp vegetable bouillon powder
- 1tsp dried oregano
- 1tsp smoked paprika, plus extra for sprinkling
- 2x 400g cans chickpeas
- 280g pack extra-firm tofu
- 240g soya yogurt
- 2garlic cloves, finely grated
- 4tbsp chopped parsley
Instructions
Step 1
Heat 1 tbsp oil in a large, deep frying pan over a medium heat. Tip in the onions, cover and cook for 5 mins. Remove the lid and stir the onions – they should have softened and started to brown in places. Stir in the pepper, chilli, chopped tomatoes, tomato purée, bouillon powder, oregano, paprika and chickpeas, along with the liquid from the cans. Cover and simmer for 15-20 mins until slightly thickened.Step 2
Meanwhile, slice half the tofu and fry in ½ tbsp oil over a medium heat until lightly golden. Combine the yogurt and garlic in a small bowl. If you're following the Healthy Diet Plan, serve half the tomato and chickpea mixture with the tofu, half the yogurt and a scattering of parsley and extra paprika. Leave the leftovers to cool completely and chill the remaining chickpea mixture and yogurt for up to three days. Reheat the chickpea mixture in a small pan with a splash of water until piping hot, then fry the remaining tofu as above before serving.