Spiced Chickpea Tofu Breakfast Skillet
Start your morning with this comforting, high-protein vegan skillet, featuring chickpeas, tofu, and red peppers in a rich tomato base. Seasoned with cumin and smoked paprika, it’s warming, filling, and full of bold flavours. Perfect for a nourishing weekend brunch or a protein-packed start to a busy day.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Dairy-Free, Gluten-Free, Healthy, High-Fibre, Low Fat
20 mins
45 mins
Easy
4
Sugars
14g
Kcal
365
Fibre
12g
Fat
12g
Protein
22g
Saturates
2g
Salt
1.09g
Carbs
35g
Info
Cooking time:
Prep time:
20 mins
Dairy-Free, Gluten-Free, Healthy, High-Fibre, Low Fat
Difficulty:
Serves:
45 mins
Easy
4
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
14g
Fibre
12g
Protein
22g
Salt
1.09g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Dairy-Free, Gluten-Free, Healthy, High-Fibre, Low Fat
20 mins
45 mins
Easy
4
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
• 1 tbsp olive oil
• 2 onions, finely sliced
• 2 red peppers, deseeded and sliced
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 400g can chopped tomatoes
• 400g can chickpeas, drained and rinsed
• 200g firm tofu, cut into cubes
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• Vegan yogurt, to serve (optional)
Instructions:
1. Warm the olive oil in a large frying pan over medium heat. Add the onions and cook for 5 minutes until softened.
2. Stir in the red peppers and cook for a further 5 minutes until slightly softened.
3. Add the garlic, cumin, and smoked paprika. Stir and cook for 1 minute to release the flavours.
4. Pour in the chopped tomatoes and bring to a gentle simmer. Let the mixture cook for 10 minutes, stirring now and then, until it thickens.
5. Mix in the chickpeas and tofu cubes. Cook for another 5 minutes until heated through.
6. Season to taste with salt and black pepper. Sprinkle with chopped parsley just before serving.
7. Serve hot, with a spoonful of vegan yogurt if you like.
Healthy Swaps & Tips:
• Add spinach or kale at the end for a leafy green boost
• Swap tofu for tempeh for more texture
• Stir in harissa for extra spice
Storage & Meal Prep:
• Keeps well in the fridge for up to 3 days
• Reheat in a pan or microwave until piping hot
• Freeze portions for up to 1 month (skip the yogurt)
Ideal For:
Ideal for vegans and plant-based eaters
• Perfect for meal prep or make-ahead brunches
• Great for anyone looking for a savoury, high-fibre start