Vegan Breakfast with Tofu 'Egg' and Vegetables

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

Method

1. Slice 1 onion.
2. Heat a little oil in a pan and add the sliced onion.
3. Dice 1 bell pepper and add to the pan.
4. Cook over medium heat for 3-5 minutes.
5. Add 14oz | 400g | 1 can chopped tomatoes and 1 tbsp date syrup.
6. Add 1 tsp ground cumin and 1/2 tsp Korean chilli flakes.
7. Season with salt to taste.
8. Mince 2-4 garlic cloves (optional) and add to the pan.
9. Add 150g | 1 cup cooked chickpeas.
10. Stir well and cook with the lid on over medium heat for about 5 minutes.
11. In a food processor, combine the tofu, nutritional yeast, onion powder, garlic powder, black pepper, salt, and dairy-free milk.
12. Blend until smooth.
13. Remove the lid and make 4-5 small wells in the vegetable mixture.
14. Scoop the tofu 'egg' mixture into the wells.
15. Cook over medium heat with the lid on for about 8 minutes.
16. Remove the lid and cook for another 8 minutes or until the tofu mixture is set.
17. Add chopped parsley.
18. Remove from heat and allow to cool and set.
19. Serve with crusty bread.