
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.
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.
Store the remaining chickpea mixture and yogurt in the refrigerator for up to three days. When ready to serve, reheat the chickpeas in a pan with a splash of water and fry the remaining tofu fresh.
For a faster morning, the chickpea base can be made in advance and reheated. If you prefer a thicker consistency, you can lightly mash some of the chickpeas with a fork while they simmer. This dish also pairs perfectly with toasted sourdough or wholemeal pitta bread.





