Step 1

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.

Step 2

Add the chopped garlic and sauté for another 2 minutes, stirring often.

Step 3

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.

Step 4

Squash whole tomatoes down with a wooden spoon then add about 500 ml / 2 cups worth of water and cooked chickpeas.

Step 5

Allow the sauce to reduce by simmering it slowly, without a lid. Adjust the seasoning to taste.

Step 6

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.

Step 7

Toast the bread on a hot griddle pan or in a toaster.

Step 8

Divide the spiced chickpeas (you will have some left over) and tofu between two plates, serve with half an avocado and your favourite bread.