Breakfast with peppers, chickpeas and tofu

• olive oil↗1-2 tbsp tbsp
• onion↗2

  (320 g), halved and thinly sliced

• orange bell pepper↗1

  halved, seeded and sliced

• red chili↗1

  seeded and sliced

• canned chopped tomatoes400g g
• tomato paste2 tbsp tbsp
• vegetable stock powder↗2 tsp tsp
• dried oregano↗1 tsp tsp
• smoked paprika↗1 tsp tsp

  plus extra for sprinkling

• canned chickpeas↗2 x 400g can
• extra‑firm tofu package↗280g g
• soy yogurt↗240g g
• garlic cloves↗2

  finely grated

• chopped parsley↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Heat 1 tbsp oil in a large deep skillet over medium heat. Add the onion, cover with a lid and cook for 5 minutes. Remove the lid and stir the onion—it should soften and brown slightly. Add the orange bell pepper, red chili, chopped tomatoes, tomato paste, stock powder, oregano, smoked paprika and chickpeas, together with the liquid from the cans. Cover and simmer for 15‑20 minutes until the sauce thickens a little.

2. 2

   Meanwhile, cut half of the tofu and fry it in ½ tbsp oil over medium heat until lightly golden. Mix the yogurt and garlic in a small bowl. If you follow a Healthy Eating Plan, serve half of the tomato‑chickpea mixture with tofu, half of the yogurt and sprinkle with chopped parsley and extra smoked paprika. Let leftovers cool completely and refrigerate the remaining chickpea mixture and yogurt for up to three days. Reheat the chickpea mixture in a small saucepan with a splash of water until very hot, then fry the remaining tofu as before before serving.