Spicy Chickpea and Tofu Breakfast Skillet

Name: Spicy Chickpea and Tofu Breakfast Skillet
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 280 g extra-firm tofu; 2 can cans chickpeas; 2 onions, halved and thinly sliced; 1 orange pepper halved, deseeded and sliced; 240 g soya yogurt; 400 g canned chopped tomatoes; 1-2 tbsp olive oil; 2 tbsp tomato puree; 2 clove garlic finely grated; 4 tbsp chopped parsley; 2 tsp vegetable bouillon powder; 1 tsp smoked paprika plus extra for sprinkling; 1 tsp dried oregano; 1 red chilli, deseeded and sliced

Start your morning with this protein-packed vegan skillet featuring tender chickpeas and golden fried tofu in a rich, smoky tomato sauce. Topped with a cooling garlic yogurt, it's a hearty and healthy way to fuel your day.

Servings4 Portions

Prep Time20 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

extra-firm tofu
280 g
cans chickpeas
2 can
onions, halved and thinly sliced
2
orange pepper halved, deseeded and sliced
1
soya yogurt
240 g
canned chopped tomatoes
400 g
olive oil
1 tbsp
tomato puree
2 tbsp
garlic finely grated
2 clove
chopped parsley
4 tbsp
vegetable bouillon powder
2 tsp
smoked paprika plus extra for sprinkling
1 tsp
dried oregano
1 tsp
red chilli, deseeded and sliced
1

Step-by-Step Instructions

Heat 1 tbsp of olive oil in a large, deep frying pan over medium heat. Add the sliced onions, cover, and cook for about 5 minutes until softened. Remove the lid and stir until the onions begin to brown slightly in places.

Stir in the sliced orange pepper, red chilli, chopped tomatoes, tomato purée, bouillon powder, oregano, and smoked paprika. Add the chickpeas along with the liquid from the cans. Cover and simmer for 15–20 minutes until the sauce has thickened slightly.

While the sauce is simmering, prepare the garlic yogurt by combining the soya yogurt and grated garlic in a small bowl. Set aside.

Slice half of the tofu and fry it in 1/2 tbsp of olive oil over medium heat until it turns a light golden brown on all sides.

To serve, plate half of the chickpea and tomato mixture. Top with the fried tofu and a generous dollop of the garlic yogurt. Garnish with chopped parsley and an extra sprinkle of smoked paprika.