• Prep Time:  25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Course: Breakfast
• Cuisine: American
• Servings:  4

Ingredients:

• 1 package of Chickapea Penne
• 2 Tbsp salt, for boiling pasta
• 1-2 tsp avocado oil for the bottom of the skillet
• 4 tomatoes, each sliced into 8 pieces 
• 1 Tbsp avocado oil
• 1 tsp Italian seasoning
• ½-1 tsp garlic powder
• ¼ tsp salt
• 1 block of firm tofu, drained
• 1 Tbsp avocado oil
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ¼ tsp salt
• Pinch of black pepper
• 1 avocado, cubed
• Ketchup or sauce of choice

Tofu Cream Sauce Ingredients:

• 4 yellow onions, chopped
• 2 Tbsp avocado oil
• 1 Tbsp vegan butter
• Pinch of table salt
• ½ tsp white sugar
• 1 block of soft tofu, drained (350g)
• 1 lemon, juice of
• ¼ tsp salt
• ¼ tsp sugar

Tofu Cream Sauce Instructions:

1. In a pan over low heat, warm avocado oil and vegan butter until hot
2. Add the chopped onion and a pinch of salt then stir well 
3. Add ½ tsp white sugar and stirring every few minutes to prevent sticking, caramelize the onions by cooking them on low for at least 35 minutes or until a deep brown colour
4. In a blender mix the tofu, lemon juice, ¼ tsp salt, and ¼ tsp sugar until smooth
5. Add ½ of the caramelized onion to the blender and pulse until well combined
6. Reserve the remaining half of the onions for later
7. Once blended transfer the tofu cream sauce to a bowl and allow it to set in the refrigerator until ready to use

Skillet Instructions:

1. Meanwhile, preheat the oven to 450°F
2. In a baking dish toss the tomato slices in 1 Tbsp of avocado oil, 1 tsp Italian seasoning, 1 tsp garlic powder, ¼ tsp salt and a pinch of black pepper
3. When the oven is ready, bake the tomatoes for 25-30 minutes, tossing at 10-minute intervals to stop them from burning
4. Towards the end of the tomato cooking time, heat 1 Tbsp of avocado oil in a frying pan over medium heat
5. Place the firm tofu in the frying pan, breaking it apart into rough pieces with a spatula
6. Sprinkle in 1 tsp Italian seasoning, ½ tsp garlic powder, ¼ tsp salt and a pinch of black pepper over the tofu 
7. Cook the tofu until it becomes a light golden colour, continuing to break it apart as it cooks until it roughly resembles scrambled eggs
8. While the tomatoes and tofu are cooking, prepare the Chickapea Penne to package specifications (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
9. Dain the pasta and rinse with warm water
10. Using a cast iron skillet or oven safe dish, line the entire bottom and sides with 1-2 tsp of avocado oil
11. Cover the bottom of the skillet with a generous amount (roughly 1/3) of the tofu cream sauce
12. Layer the cooked penne over the bottom of the pan and cover it with another 1/3 of the tofu cream sauce
13. Cover the cream sauce with the tofu scramble
14. Place the remaining caramelized onion and roasted tomatoes over the tofu scramble
15.  With the oven set at 400°F bake the skillet for 7-8 minutes
16. When the skillet has finished cooking remove it from the oven and sprinkle with avocado cubes and optional sauce of choice such as ketchup
17. Serve hot and enjoy!

Recipe Notes:

• Yellow onions can be substituted for white
• Earth Balance Original Buttery Spread was used in this recipe. It melts well adding flavour and thickness to the sauce
• Good Food For Good ketchup was using in this recipe as the ketchup
• This recipe should be served hot
• Leftover tofu cream can be served on the side of this recipe, hot or cold