Breakfast peppers chickpeas with tofu
Ingredients
- 1-2 tbsp olive oil
- 2 onions (320g), halved and thinly sliced
- 1 orange pepper, halved, deseeded and sliced
- 1 red chilli, deseeded and sliced
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 2 tsp vegetable bouillon powder
- 1 tsp dried oregano
- 1 tsp smoked paprika, plus extra for sprinkling
- 2 x 400g cans chickpeas
- 280g pack extra-firm tofu
- 240g soya yogurt
- 2 garlic cloves, finely grated
- 4 tbsp chopped parsley
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