Vegan Breakfast with Tofu 'Egg' and Vegetables

Slice 1 onion.

Heat a little oil in a pan and add the sliced onion.

Dice 1 bell pepper and add to the pan.

Cook over medium heat for 3-5 minutes.

Add 14oz | 400g | 1 can chopped tomatoes and 1 tbsp date syrup.

Add 1 tsp ground cumin and 1/2 tsp Korean chilli flakes.

Season with salt to taste.

Mince 2-4 garlic cloves (optional) and add to the pan.

Add 150g | 1 cup cooked chickpeas.

Stir well and cook with the lid on over medium heat for about 5 minutes.

In a food processor, combine the tofu, nutritional yeast, onion powder, garlic powder, black pepper, salt, and dairy-free milk.

Blend until smooth.

Remove the lid and make 4-5 small wells in the vegetable mixture.

Scoop the tofu 'egg' mixture into the wells.

Cook over medium heat with the lid on for about 8 minutes.

Remove the lid and cook for another 8 minutes or until the tofu mixture is set.

Add chopped parsley.

Remove from heat and allow to cool and set.

Serve with crusty bread.