Enjoy this simple and healthy vegan breakfast which, thanks to the chickpeas, will keep you feeling full until lunchtime
Prep:20 mins
Serves 4
1-2 tbsp olive oil2 onions (320g), halved and thinly sliced 1 orange pepper, halved, deseeded and sliced1 red chilli, deseeded and sliced400g can chopped tomatoes2 tbsp tomato purée2 tsp vegetable bouillon powder1 tsp dried oregano1 tsp smoked paprika, plus extra for sprinkling2 x 400g cans chickpeas280g pack extra-firm tofu240g soya yogurt2 garlic cloves, finely grated4 tbsp chopped parsley
STEP 1Heat 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 2Meanwhile, 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.
