Breakfast Peppers Chickpeas With Tofu Recipes

CHICKPEA TOFU BREAKFAST SCRAMBLE WITH SMOKY BITS

Steps:

• Make the Chickpea Tofu if you haven't already and let it chill for 15-20 mins to set enough to slice.
• Smoky Bits: Heat oil in a skillet over medium heat, add all the ingredients and mix well to coat. Cook for 1-3 mins until the liquid dries out and remove from pan.
• Scramble: Add oil to the skillet over medium heat. Add onion, garlic and chili and a pinch of salt. Cook until translucent.
• Add the zucchini and other veggies if using and toss well. Cover and cook for 2 mins or until the veggies are crisp tender.
• Add the chickpea tofu or tofu, salt, pepper and mix well. Cover and cook for 3 mins.
• Add cilantro, kala namak and half of the bacony bits and toss well. Add a splash of water or broth if drying up too much. Add freshly ground black pepper. Take off heat. Taste and adjust with additional salt. Add the rest of the bacony bits over the scramble. Serve over buttered or avocado toast.Store: Refrigerate for upto 3 days.

BREAKFAST PEPPERS & CHICKPEAS WITH TOFU

Steps:

• Heat 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.
• Meanwhile, 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.

CRISPY SPICED CHICKPEAS WITH PEPPERS AND TOMATOES

Steps:

• Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.
• In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.
• On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.
• Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.
• While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.
• Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.