It's time to ditch the ordinary and dive into a bowl of pure sunshine! This isn't just any vegan brunch; it's a celebration of flavour, health, and the simple joy of good food. Think vibrant colours, rich textures, and a taste that will make you want to do a little happy dance.
We're taking the humble chickpea and transforming it into a powerhouse of savoury goodness. Simmered in a luscious tomato sauce with a hint of spice, these chickpeas are the heart of our brunch bowl. But wait, there's more! We're adding a fluffy tofu scramble, seasoned with turmeric and a touch of black salt for that eggy magic (without the eggs, of course!). Creamy slices of avocado provide richness and healthy fats and a piece of your favourite bread, toasted to perfection makes this a meal.
This bowl is not only delicious, but also incredibly versatile. You can prep the chickpea base ahead of time, making it the perfect solution for a quick and satisfying meal, whether it’s a weekend brunch, a weekday breakfast or a light lunch. And remember, it’s all about having fun and creating a meal that you love so feel free to make it your own.
Sunshine Bowl Recipe
Ingredients:
- 1 tbsp olive oil
- 1 small onion or large shallot, finely diced
- 2 garlic cloves, finely diced
- 400g cooked chickpeas
- 1 tsp cumin
- 1 tsp smoked paprika
- Pinch of chilli powder or cayenne pepper
- 400g quality plum tomatoes
- Salt and black pepper, to taste
- 300g silken firm tofu
- ½ tsp turmeric
- ½ tsp black salt
- Your favourite bread, toasted
- 1 ripe avocado, sliced
Instructions
- Heat the olive oil in a large pan, add the diced onion and cook gently for a few minutes until it becomes translucent.
- Add the garlic, cook for 2 minutes more, stirring often.
- Stir in the cumin, smoked paprika and chilli powder and fry for a few seconds.
- Add the tinned tomatoes, salt and pepper. Squash the tomatoes, add 500ml of water and the chickpeas. Let it reduce on a low heat.
- In a separate pan, or moving the tomato sauce to one side, add the dry tofu and break up with a fork. Season with the turmeric, black salt, and pepper.
- Toast the bread to your preference.
- Divide the spiced chickpeas and tofu between plates and top with avocado and toasted bread.
Optional upgrades:
- Fry the tofu with some shallots and garlic for a more intense flavour
- Add a sprinkle of nutritional yeast to the tofu for cheesy goodness
- Experiment with different spices in the chickpea base, such as coriander, ginger, or a touch of cinnamon
And there you have it! A bowl of sunshine that nourishes both body and soul, one bite at a time. Enjoy your delicious vegan brunch adventure!