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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