Breakfast Peppers Chickpeas With Tofu Food

CHICKPEA-TOFU BURGERS

Steps:

• Put all the ingredients into a bowl.
• Using a large fork or spoon, mash the ingredients together. (Alternatively, a blender can be used.).
• When it's mashed enough so you can mold the mix into patties without it falling apart, do so! I made patties about the size of my palm, but they can be any size you want.
• Heat up a frying pan with some olive oil in it. You might need to add more or less depending on the size of the pan, and how many patties you've made.
• Carefully place the patties into the pan. Heat them for about 3 minutes, or until they're brown on the bottom. Flip them over, and go for 3 minutes again.
• When they're done, take them off carefully with a spatula! Serve them up with some mozzarella cheese on whole-wheat bread. I think they taste best after microwaved for 30 seconds.

BASIC BREAKFAST TOFU SCRAMBLE

Steps:

• Spray non-stick frying generously with cooking spray, and heat over medium.
• Drain the package of tofu and crumble into the pan. Cook for 3-4 mins, until tofu begins to release some of its water.
• Add the remaining ingredients (except the creamer) and mix well to combine evenly.
• Cook for another 10 minutes or so, stirring regularly.
• When tofu releases most of its water, and begins to firm up, add creamer and mix well.
• Cook another 1-2 minutes, allowing some of the liquid to evaporate, then remove from heat.
• Serve with toast!

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.