Ingredients

The following ingredients have 2 Servings
  • olive oil
  • 1 small onion / large shallot, finely diced
  • 2 garlic cloves, finely diced
  • 400 g / 14 oz / 2 cup cooked chickpeas
  • 1 heaped tsp cumin
  • 1 heaped tsp smoked paprika
  • a pinch of hot chilli powder or cayenne pepper
  • 1 x 400 g / 14 oz quality plum tomatoes
  • salt, to taste
  • black pepper, to taste
  • 300 g / 10.5 oz silken firm tofu (I use Clearspring)
  • ¼ tsp turmeric, adjust to taste
  • ¼ tsp black salt (has eggy taste), adjust to taste
  • favourite bread, toasted
  • 1 ripe avocado, cut in half

Instruction

  • Heat up the olive oil in a large frying pan. Add the diced onion and sauté on a low heat for a few minutes, until the onions are almost translucent, but not coloured.
  • Add the chopped garlic and sauté for another 2 minutes, stirring often.
  • Next, stir dry spices into the onion and garlic and allow them to fry for a few seconds before adding canned tomatoes, a good pinch of salt and pepper.
  • Squash whole tomatoes down with a wooden spoon then add about 500 ml / 2 cups worth of water and cooked chickpeas.
  • Allow the sauce to reduce by simmering it slowly, without a lid. Adjust the seasoning to taste.
  • Grab another pan, or move the tomatoes out of the way to fry up the tofu. Put dry tofu in a warm frying pan, squash it with a fork and season with a little turmeric, black (eggy) salt and pepper to taste.
  • Toast the bread on a hot griddle pan or in a toaster.
  • Divide the spiced chickpeas (you will have some left over) and tofu between two plates, serve with half an avocado and your favourite bread.