Printable recipe cardWe Cook Vegan
Vegan Breakfast with Tofu 'Egg' and Vegetables
Original source
We Cook Vegan on YouTubeA vegan breakfast skillet with chickpeas, peppers and tomatoes topped with soft tofu “eggs”.
A vegan breakfast skillet with chickpeas, peppers and tomatoes topped with soft tofu “eggs”.
Cook time
26 min
Yield
4 servings
Ingredients
16
Steps
19
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Ingredients
- 1 onion
- 1 bell pepper
- 14oz | 400g | 1 can chopped tomatoes
- 1 tbsp date syrup or sugar
- 1 tsp ground cumin
- 1/2 tsp Korean chilli flakes
- salt to taste
- 2-4 garlic cloves (optional)
- 150g | 1 cup cooked chickpeas
- 12oz | 350g extra firm tofu (pressed for at least 10 minutes)
- 2 tbsp nutritional yeast
- 1/4 tsp onion powder
- 1/2 tsp garlic powder
- black pepper and salt to taste
- 6 fl oz | 180ml | 3/4 cup dairy-free milk
- chopped parsley
Equipment
- Large frying pan with lid
- Food processor or blender
- Sharp knife
- Wooden spoon
Substitutions
Date syrupSugar
The source explicitly allows either option.
Method
- 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.
Helpful tips
- Press the tofu before blending it for a firmer set.
- Make clear wells in the vegetable mixture before adding the tofu.
- Cook covered first, then uncovered until the tofu mixture is set.
Storage
Refrigerate leftovers promptly in a covered container and reheat until piping hot throughout.
