I'm Jeremy Dixon
from the Revive Cafes
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in Auckland, New Zealand,
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and also author of
the Revive Cafe Cookbooks.
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And today, I'm gonna
share with you how you can make
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some delicious,
healthy cafe style meals.
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Cook: 30 food is all just about
using wholesome ingredients.
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We're gonna be
using whole grains
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like brown rice and quinoa.
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Awesome protein sources
like nuts, legumes and lentils.
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We're gonna be using
international herbs and spices
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to tie everything together
and make it taste fantastic.
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And combine it with lots
of fresh fruit and vegetables.
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And the best part
about Cook: 30 food,
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is you do not
have to spend hours
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slaving in the
kitchen to make it.
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In just 30 minutes I'm
gonna show you how easy it is
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to make a delicious
meal for you and your family.
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On today's show we're gonna
be talking about breakfast.
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And this is a meal in itself.
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And when you think breakfast,
you think this is the most,
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you know, it's the most
important meal of the day.
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So, on the menu today
we have scrambled tofu
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topped with avocado.
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We're gonna make
our own homemade granola
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and we're gonna be
making our own almond milk
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to go on top as well.
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And we're gonna
be smothering that
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with fresh berries.
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And on the side we're gonna
have some grilled vegetables,
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mushrooms,
tomatoes and zucchini.
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Well, the first
thing about cooking fast
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is making sure you've
got everything prepared.
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We've got the jug boiled,
we've got a cutting board,
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tray on the cutting board.
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We have a pan on the
stove, hot and ready to go.
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So we're gonna start
with almonds actually,
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for the almond milk.
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So when you're
ever dealing with nuts,
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if you're gonna blend
them, it's always helpful
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to soak them first
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and this just softens them
up and makes it easier to--
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for the blender to make it work.
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So we've got three
quarters of a cup of almonds.
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I'm just gonna put some
boiling water over the top.
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And by the time we come
to make the almond milk,
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this will just be
a little bit softer,
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little bit
gentler on the blender
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and will help make a
smoother almond milk.
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You can soak them
overnight in cold water
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but if you want
to do it quickly,
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boiling water will speed
up the process significantly.
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Okay, to the granola.
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And where I come
from, New Zealand,
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we call this muesli.
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So the two terms
are interchangeable.
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Nice oven tray, nonstick.
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I'm just gonna fire all
the granola ingredients in.
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So we're gonna start with oats.
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And it's quite nice
when you are using oats,
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and these are rolled oats.
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But you can get two types.
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You can get the normal,
thick traditional rolled oats,
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which are nice and thick.
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And you get the
kind of the fine cut
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and they usually
call them quick cook oats.
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I find it really
nice to combine the two
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because you get the
nice crunch from the big ones
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and you get the nice kind of
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moreishness
from the little ones.
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So I'm gonna use one
cup of each of the oats.
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Now this recipe
is very approximate,
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so about a cup of each
type of oats in the tray.
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You could use a mixing bowl
but we're gonna save on dishes,
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always helpful for afterwards.
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Next we're gonna
add some cashew nuts
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and on the recipe here,
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we have three
tablespoons of cashew nuts.
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Put some of them in there.
We're gonna use some coconut.
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And coconut is
great because it has--
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when it's toasted, it
has a delicious flavor.
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If you don't like coconut,
you can just leave it up--
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leave it out.
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So one half cup of coconut.
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And try to get the stuff
that's really long and stringy,
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it just gives a nice
texture in the mouth.
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And also try and get
the unsweetened coconut,
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which can be very hard to find.
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So switch it out
and get the stuff
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that isn't loaded with sugar.
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Almonds toast up beautifully.
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So we're gonna use
half a cup of almonds.
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And get the slivered ones,
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the ones that
are already pre-cut.
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Again, nice
texture and mouth-feel
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and they will
toast up really quickly.
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If you use whole almonds,
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they'll probably take
a little bit too long.
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So half a cup of
almonds. What else have we got?
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Sesame seeds,
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so we want four
tablespoons of sesame seeds.
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Roasted sesame seeds
are beautiful as well.
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So just fire in all
your favorite ingredients
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and nuts into
this muesli or granola
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and it will taste great.
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We do add fruit but we
don't want to toast the fruit.
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We add that at the end.
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So just gonna add some oil,
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so around about
three tablespoons of oil
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and about three
tablespoons of honey as well.
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You can use date
puree as a sweetener
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or other healthy sweeteners,
helps you try and avoid sugar.
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And we're just
gonna mix it around
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so it gets evenly coated.
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And you don't need to be
too pedantic about it all.
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It's quite nice to
have different ingredients
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kind of clustering together.
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So it's quite nice to
have, you know, uneven mix.
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So it doesn't
have to be perfect.
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But you do want
that oil and the honey,
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you know, spread
around a little bit.
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I'm also gonna
add a pinch of salt
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just to give a little
bit of flavor as well.
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Just check my recipe. Do I
have all the ingredients in?
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Oh, sunflower seeds. We
need some sunflower seeds.
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Where are my sunflower seeds?
Oh, I've got a big bag here.
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Two and a half cup of
sunflower seeds as well.
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It's really good to get
items in bulk while you can.
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I like buying in bulk.
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Probably around about
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half a cup
sunflower seeds as well.
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Some extra nice crunch as well.
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There's also other
seeds, pumpkin seeds
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and things you can use as well.
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So just fire in
as much as you can.
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So that's nicely
mixed. Look at that.
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Kind of give it a bit of
a shake out so it's even.
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We're going to put it
in the oven at 300 degrees
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and that's gonna cook
for around about 20 minutes
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or until it's
getting golden brown.
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You do not want to
cook oats over that 300°F
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or that's about 150°C.
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So yes, that's
about the limit for oats
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that you generally
want to cook them at.
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So the granola is in the oven
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and it's a great start
for a healthy breakfast.
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The breakfast we're making
today is probably not the type
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we need to have
every single morning,
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but a great
breakfast that you can have
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with visitors or
friends around or family
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and have a good
breakfast together.
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So scrambled tofu is
a delicious, healthy,
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kind of, savory
dish for breakfast.
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And we're gonna
make beautiful one now.
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The first ingredient is half--
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so we're just gonna dice
this up really, really fine.
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To dice, I just
cut it into half moons
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and then basically cut in
the other direction as well.
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And make sure you
hold the onion together
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so it doesn't just turn apart.
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So we start off
with a tablespoon of oil,
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put this onion in the pan.
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You want to
hear that nice sizzle
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when you throw
something in the pan.
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We need this nice and hot.
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I'm gonna add some
ginger and ginger puree
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or ginger paste is great
for this or we can use normal,
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just cut up some whole ginger.
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We just want about
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two teaspoons,
not a huge amount.
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We don't want to
over ginger flavor this.
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I think it's probably
a little bit too much.
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I might just
take some of that out.
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So it's just a
little bit of hint
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of something extra in there.
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And garlic.
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So grab two cloves of
garlic, into the garlic press.
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The best way to
use the garlic press
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is just put the
garlic, skin and all,
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in the press and
just squeeze it through.
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Look at that.
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So not a huge
amount of garlic or ginger
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but just enough to just
give it a nice bit of flavor.
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And we just saute this around
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and let it become
nice and caramelized.
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Whoa, strong onion.
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So now we want to do some tofu.
So we've got some firm tofu.
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And this is
available in any supermarket
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or Asian shop.
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We just drain out the water.
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And with this tofu,
we're just gonna crumble it in.
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And obviously scrambled tofu
is as healthy as scrambled egg.
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So we kind of want
that bitty scrambled egg
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kind of a texture going on.
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So just basically crumble it in.
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Just pick off the bits
and you want to make sure
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you're using a firm tofu
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or else you just get
kind of a mushy texture.
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Plus you can see
this will kind of
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a nice eggy texture
00:08:50.73\00:08:53.40
that'll be really, really yummy.
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Just squeeze it in there.
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Just turn the heat up a bit.
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Leave the onions on the bottom
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'cause we want to the
onions to cook the most.
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We want to make
sure they're cooked.
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And let that be
cooking for a few minutes.
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And then it will start to turn
into a really delicious tofu.
00:09:13.25\00:09:17.52
Now another
ingredient is turmeric.
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We want to make
them look yellow.
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So a quarter of a
teaspoon, just a little sprinkle
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of turmeric will give
a beautiful yellow color.
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I'll just sprinkle it on top.
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Two tablespoons of
soy sauce or tamari,
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just to give a
bit of saltiness...
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and that's pretty much it.
00:09:43.28\00:09:44.61
So leave it there like that.
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We're not gonna stir it
yet 'cause we want the tofu
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to start heating and
the onion to fry properly.
00:09:47.38\00:09:49.85
And we'll come back to
that in a couple of minutes.
00:09:49.88\00:09:51.82
So we made a great
start on the breakfast so far.
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We've got the almonds soaking.
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I can smell the muesli
00:10:01.76\00:10:03.47
or the granola in
the oven beautifully.
00:10:03.50\00:10:05.00
It's starting to toast.
00:10:05.03\00:10:06.37
I can smell that
beautiful coconut
00:10:06.40\00:10:07.80
and almondy toasting smell.
00:10:07.84\00:10:09.50
It just smells
amazing, it's underway.
00:10:09.54\00:10:12.07
We've got the
scrambled tofu cooking there.
00:10:12.11\00:10:14.61
Now we're gonna
start some nice vegetables
00:10:14.64\00:10:17.18
to go along with it.
00:10:17.21\00:10:18.55
And three of my favorite
vegetables are tomatoes,
00:10:18.58\00:10:20.65
zucchini and mushrooms.
00:10:20.68\00:10:22.62
So I'll start
with the mushrooms.
00:10:22.65\00:10:23.99
So get some nice mushrooms.
00:10:24.02\00:10:25.35
And one thing about mushrooms
is they always reduce in size,
00:10:25.39\00:10:27.42
so you need to get more than
you think you're gonna need.
00:10:27.46\00:10:31.13
So they just come pretty clean
00:10:31.16\00:10:32.49
but there's always
little bits of stuff on them.
00:10:32.53\00:10:33.86
So just into a
colander, give them a good wash.
00:10:33.90\00:10:35.90
Get any of the dirt off them.
00:10:40.07\00:10:42.64
And these take the longest to
cook out of all the vegetables.
00:10:47.34\00:10:49.44
So we're gonna do them first.
00:10:49.48\00:10:51.25
And we're just gonna take
them and just nip off the ends
00:10:51.28\00:10:55.28
and just halve them.
00:10:55.32\00:10:59.05
That one's a little bit dirty,
so I might just put it away.
00:10:59.09\00:11:01.66
So just go
through end off and half.
00:11:01.69\00:11:05.76
And you want them
to be at the same size,
00:11:05.79\00:11:07.13
so if you get
any extra big ones,
00:11:07.16\00:11:08.50
you might want to
chop into a quarter
00:11:08.53\00:11:09.93
or a small one
just leave it as it is.
00:11:09.96\00:11:11.37
So just
approximately the same size
00:11:11.40\00:11:13.47
and we'll just
quarter those or halve them.
00:11:13.50\00:11:15.90
Often we invite people
around for dinner or lunch
00:12:23.37\00:12:25.14
but very rarely we do seem to--
00:12:25.17\00:12:26.51
often people--
00:12:26.54\00:12:27.88
invite people
around for breakfast.
00:12:27.91\00:12:29.24
That's a great
social idea or occasion
00:12:29.28\00:12:30.71
to invite some
family around for brunch
00:12:30.75\00:12:32.81
or breakfast on
a Sunday morning.
00:12:32.85\00:12:34.75
And you can serve
them up this meal.
00:12:34.78\00:12:36.12
So this is kind of
what it's designed for.
00:12:36.15\00:12:38.49
Also, some of
the other components
00:12:38.52\00:12:39.85
like the muesli or
the cooked breakfast
00:12:39.89\00:12:41.66
might be something you
might have individually
00:12:41.69\00:12:43.12
on a weekday for breakfast.
00:12:43.16\00:12:46.70
I think we've nearly
finished all the mushrooms.
00:12:46.73\00:12:50.87
Look at that and we're just
gonna throw them in the pan.
00:12:50.90\00:12:52.60
We're gonna put in
some oil, tablespoon of oil,
00:12:52.63\00:12:58.21
and in the pan.
00:12:58.24\00:13:00.01
We're just gonna give
a bit of a work around.
00:13:07.75\00:13:09.95
Just coat them
with oil a little bit
00:13:10.02\00:13:13.66
and just get those underway.
00:13:13.69\00:13:17.03
That'll be cooking.
00:13:17.06\00:13:18.39
Next, our
ingredient is tomatoes.
00:13:18.43\00:13:19.83
And I've got some beautiful
red and yellow tomatoes.
00:13:19.86\00:13:25.33
So the best way to do
tomatoes, I like to do
00:13:25.37\00:13:26.97
'cause there are a million ways
can do them, just cut off the--
00:13:27.00\00:13:30.84
that end there and
you just cut them in half.
00:13:30.87\00:13:34.21
Just like that.
00:13:34.24\00:13:35.58
And we'll serve them
00:13:38.58\00:13:39.91
as kind of big
chunks of tomatoes.
00:13:39.95\00:13:42.32
Cut off the bit...
00:13:42.35\00:13:46.62
you don't want eat.
00:13:46.65\00:13:48.36
You can cut them in half,
and nice big chunky tomatoes.
00:13:48.39\00:13:50.56
These are home
grown in someone's garden.
00:13:50.59\00:13:53.06
Absolutely delicious.
00:13:53.09\00:13:54.50
So try and get
multiple colors where you can.
00:13:54.53\00:13:57.37
So we're gonna put
that in with the mushrooms.
00:13:57.40\00:14:00.47
I'm just gonna put a
little space there for it.
00:14:00.50\00:14:02.80
So put the mushrooms
there and put these on the side.
00:14:05.81\00:14:08.34
There's room
enough for everyone.
00:14:13.38\00:14:14.82
These just become a little
hot bit of cooked vegetables.
00:14:19.15\00:14:24.39
Now we have some zucchini.
00:14:24.43\00:14:25.76
Well, they call them
courgettes where I come from.
00:14:25.79\00:14:27.36
And I quite like
doing a random cut.
00:14:28.60\00:14:30.00
This is a
really, really big one.
00:14:30.03\00:14:31.50
So you can do two
small ones or one big one.
00:14:31.53\00:14:34.27
I'm doing a random cut.
00:14:34.30\00:14:35.64
Just cut it through
the middle like that.
00:14:35.67\00:14:40.84
And then we're just
gonna do a random cut.
00:14:40.88\00:14:43.91
So the random cut is basically,
you have this nice long ways
00:14:43.95\00:14:47.78
and just cut a
different direction
00:14:47.82\00:14:50.65
through your cut every time.
00:14:50.69\00:14:53.92
So you've got
these interesting bits
00:14:53.96\00:14:55.29
that look random but
they are about a similar size.
00:14:55.32\00:14:57.49
And just the nice
kind of pointy bits give--
00:15:12.94\00:15:14.91
just give a better texture.
00:15:14.94\00:15:16.28
I think there's not enough
room in there for these guys,
00:15:19.38\00:15:21.02
so I'm gonna get another pan.
00:15:21.05\00:15:24.72
I'm going to start another pan
just to get these guys going.
00:15:24.75\00:15:26.96
These zucchinis
can get their own pan
00:15:35.36\00:15:38.63
just to themselves.
00:15:38.67\00:15:42.24
And again, just a touch of oil.
00:15:42.27\00:15:44.57
If you use a nice non stick pan
00:15:44.61\00:15:45.94
then you don't need as much oil.
00:15:45.97\00:15:47.88
Keeps things nice and healthy.
00:15:47.91\00:15:49.48
We will salt these a
little bit but wait till the end
00:15:49.51\00:15:51.28
until they are finished cooking.
00:15:51.31\00:15:54.78
So look at that. The
mushrooms are bubbling away.
00:15:54.82\00:15:57.69
Mushrooms are full
of a lot of moisture.
00:15:57.72\00:15:59.82
So you want them to, you can
see all the steam coming off.
00:15:59.85\00:16:02.72
You want it to come off
00:16:02.76\00:16:04.09
so it'll become
nice and flavorsome.
00:16:04.13\00:16:06.33
And the tomatoes
are happy here as well.
00:16:06.36\00:16:10.47
So great, our
vegetables are underway.
00:16:10.50\00:16:13.34
Now the tofu, as you can see,
00:16:13.37\00:16:14.70
the onion is now
kind of caramelized.
00:16:14.74\00:16:17.24
It's not raw anymore.
00:16:17.27\00:16:19.04
So we're just
gonna stir this up.
00:16:19.07\00:16:21.31
And this is
essentially nearly finished.
00:16:21.34\00:16:26.75
Obviously,
we're gonna garnish it
00:16:26.78\00:16:28.12
with something green.
00:16:28.15\00:16:29.48
This is a
beautiful scrambled tofu,
00:16:29.52\00:16:31.02
I might just give it
a bit of a try actually.
00:16:31.05\00:16:33.25
It should taste good.
Let's get a bit of a taste.
00:16:33.29\00:16:36.32
Mmm-mmm.
00:16:39.46\00:16:42.36
Tasting good.
00:16:42.40\00:16:44.37
Look at this,
pretty much right I think.
00:16:44.40\00:16:48.24
So just leave them
cooking a bit longer,
00:16:48.27\00:16:49.60
just a little bit more
moisture to come out of it
00:16:49.64\00:16:51.34
and just for the flavors
to mingle and taste awesome.
00:16:51.37\00:16:53.88
In case you've just
joined us on Cook: 30,
00:16:57.15\00:16:59.38
today we're making a
delicious healthy breakfast,
00:16:59.41\00:17:01.92
the type you can
entertain friends with.
00:17:01.95\00:17:04.29
We are starting with a
delicious scrambled tofu
00:17:04.32\00:17:06.45
with avocado.
00:17:06.49\00:17:08.26
We're serving alongside
some grilled vegetables
00:17:08.29\00:17:10.73
with mushrooms,
tomatoes and courgettes,
00:17:10.76\00:17:14.03
making our very
own homemade granola
00:17:14.06\00:17:16.83
with our very own
homemade almond milk
00:17:16.87\00:17:19.63
and serving that with some
deliciously fresh blueberries
00:17:19.67\00:17:22.70
and strawberries.
00:17:22.74\00:17:25.07
Okay, let's check
how the granola is going.
00:17:25.11\00:17:29.51
It's coming on
nicely, it's browning up.
00:17:29.54\00:17:31.41
Check out that. So let's
give it a quick stir if you can.
00:17:31.45\00:17:34.88
You don't want
it to start burning.
00:17:34.92\00:17:37.09
Just a quick stir and
a couple of more minutes
00:17:37.12\00:17:38.75
and I think that'll be ready.
00:17:38.79\00:17:40.12
Just give it a
bit of a mix around.
00:17:40.16\00:17:43.46
And it'll-- that's nearly ready.
00:17:43.49\00:17:44.83
You can see it's starting
to golden really nicely.
00:17:44.86\00:17:47.90
So now we're gonna
make the almond milk.
00:17:47.93\00:17:49.26
And this is really easy.
00:17:49.30\00:17:50.63
You can buy it in supermarkets
or you can save money
00:17:50.67\00:17:52.87
and have a better
product by making it yourself.
00:17:52.90\00:17:55.80
So grab our soaked almonds.
00:17:55.84\00:17:59.14
Just drain those out.
00:17:59.17\00:18:02.14
So these are a bit softer now,
00:18:02.18\00:18:03.51
which would be
friendly on our blender
00:18:03.55\00:18:05.51
and will mean we can
get a smoother almond milk.
00:18:05.55\00:18:09.68
And I just put the
lid on the blender, right,
00:18:09.72\00:18:12.25
and then we want some water.
00:18:12.29\00:18:13.86
So we've got three
quarters of a cup of almonds
00:18:13.89\00:18:16.56
and the recipe says we
want four cups of water
00:18:16.59\00:18:20.06
and this will make
around about a quart
00:18:20.10\00:18:22.00
or a liter of almond milk.
00:18:22.03\00:18:25.70
And you can adjust
the amount of water to,
00:18:25.73\00:18:27.64
you know, whether
you want it creamier
00:18:27.67\00:18:29.00
or thinner almond milk.
00:18:29.04\00:18:32.34
There we go.
00:18:32.37\00:18:33.78
I'm gonna add some
dates for sweetness.
00:18:33.81\00:18:36.11
So generally I add
about four or five dates,
00:18:36.14\00:18:38.25
whole dates but I've
only got chopped dates.
00:18:38.28\00:18:40.82
So this probably about--
00:18:40.85\00:18:42.35
add about--
00:18:42.38\00:18:45.19
it's probably about
four whole dates there,
00:18:45.22\00:18:51.09
the equivalent of.
00:18:51.13\00:18:52.89
Pinch of salt.
00:18:52.93\00:18:56.20
And I think that's
it. We are ready to go.
00:18:56.23\00:18:59.47
So we just blend that.
00:18:59.50\00:19:00.84
And we really want
to blend it quite well
00:19:04.94\00:19:07.88
so it gets really fine.
00:19:07.91\00:19:09.24
We want to make sure
we've got smooth almond milk,
00:19:09.28\00:19:11.95
not water and almond pieces.
00:19:11.98\00:19:14.88
We've got a very
underpowered blender.
00:19:14.92\00:19:16.25
It may take a couple
of minutes to make it.
00:19:16.28\00:19:18.02
While that's going, I
think we'll get the granola
00:19:22.56\00:19:24.63
out of the oven.
00:19:24.66\00:19:25.99
And we just want
this to start cooling,
00:19:33.23\00:19:34.60
so I'm gonna put it in this bowl
00:19:34.64\00:19:36.50
so it's cold by
the time we eat it
00:19:36.54\00:19:38.17
'cause you don't
want to eat hot granola.
00:19:38.21\00:19:42.64
Just pour it in
there. Oops, here we go.
00:19:42.68\00:19:47.22
I'm gonna put that in the fridge
00:19:52.35\00:19:54.29
so it starts
cooling really quickly.
00:19:54.32\00:19:55.82
Little bit of a short cut.
00:19:59.36\00:20:00.70
So let's see how the
almond milk is going.
00:20:08.94\00:20:11.24
It's had a good blend
around. It's looking beautiful.
00:20:11.27\00:20:14.64
Looking good.
00:20:14.68\00:20:16.01
Now you can sieve it
through a sieve if you want
00:20:16.04\00:20:17.38
but I actually don't mind it.
00:20:17.41\00:20:19.35
And you just pour it
into a carafe like this.
00:20:19.38\00:20:22.45
Look at that beautiful,
creamy, smooth almond milk.
00:20:22.48\00:20:26.69
And it hasn't got
all those thickeners
00:20:26.72\00:20:28.06
that you buy getting
the ones at the supermarket.
00:20:28.09\00:20:30.96
There we go. Look at that.
00:20:30.99\00:20:32.66
That's actually over
a liter or over a quart.
00:20:32.69\00:20:35.16
So it's ready for our breakfast.
00:20:35.20\00:20:36.53
Just gonna put it in the
fridge to let it cool down a bit
00:20:36.56\00:20:39.13
and that'll be just beautiful
when it comes to eating our--
00:20:39.17\00:20:42.50
eating the granola.
00:20:42.54\00:20:43.87
These vegetables
are looking great.
00:20:50.65\00:20:51.98
So I think we'll just give
them a bit of a turn around.
00:20:52.01\00:20:54.32
You can see the
mushrooms browning up nicely.
00:20:54.35\00:20:58.19
I'll just take this opportunity
to give a bit of a sprinkle
00:20:58.22\00:21:00.06
of a bit of salt on
that side of the tomatoes
00:21:00.09\00:21:04.19
and we're just
gonna turn them over...
00:21:04.23\00:21:08.56
to do the other side.
00:21:08.60\00:21:10.83
And when you roast, fry
them like this, they bring out
00:21:10.87\00:21:14.30
all the beautiful
sweet tomato flavors.
00:21:14.34\00:21:18.47
Look at that, oop,
that one is a bit overdone.
00:21:18.51\00:21:22.94
Okay, so they need
a little bit longer.
00:21:22.98\00:21:24.31
We just give this a bit of
a flick around, nearly ready.
00:21:24.35\00:21:29.05
So I think we should probably
plate up the scrambled tofu.
00:21:29.08\00:21:32.85
Look at that, all ready to go.
00:21:32.89\00:21:35.99
Just pour that in the bowl
00:21:36.02\00:21:39.23
and this actually
tastes really nice as it is.
00:21:39.26\00:21:41.96
But we're gonna make
it taste ever nicerer,
00:21:42.00\00:21:44.93
if that's a word you can use.
00:21:44.97\00:21:46.30
So what we're
gonna do to add to that,
00:21:49.77\00:21:51.11
we're gonna add some avocado
00:21:51.14\00:21:52.84
and this will just
transform this dish beautifully.
00:21:52.87\00:21:55.54
So we're just gonna
chop this up into cubes.
00:21:55.58\00:21:58.81
Here's a good avocado.
00:21:58.85\00:22:00.18
Again, be careful
getting the stone out.
00:22:00.22\00:22:03.18
Sure easy way to
slash your wrist.
00:22:03.22\00:22:07.96
And we'll just take the
skin off and then cube it
00:22:07.99\00:22:10.69
and put it over the top.
00:22:10.73\00:22:12.06
Here we go, just like that.
00:22:29.81\00:22:33.55
It just blends
beautifully with tofu.
00:22:33.58\00:22:36.72
And now we're gonna
add just a little touch
00:22:52.33\00:22:53.67
of cilantro, nothing major.
00:22:53.70\00:22:55.80
Just to give it a
bit of extra prettiness.
00:22:55.84\00:23:00.81
And then nothing like a squeeze
of lime juice over the top,
00:23:04.48\00:23:07.68
just give it a bit of
zing, just a little bit.
00:23:07.72\00:23:12.22
And just a drizzle of honey
00:23:12.25\00:23:14.89
and this will
taste absolutely amazing.
00:23:14.92\00:23:19.66
So it's ready to go.
00:23:19.69\00:23:21.90
Scrambled tofu like
you've never had before.
00:23:21.93\00:23:24.07
Now we better plate
up these vegetables.
00:23:27.54\00:23:30.34
So I grab a nice white platter.
00:23:30.37\00:23:34.04
We're just gonna edge
them off onto the platter.
00:23:34.08\00:23:38.98
These guys are
ready too now, I think.
00:23:44.85\00:23:48.49
I'm just gonna put
these tomatoes on here nicely.
00:23:48.52\00:23:50.63
Just great having
the contrasting colors
00:23:52.89\00:23:54.63
of the tomatoes.
00:23:54.66\00:23:56.00
And get the
mushrooms in there as well.
00:24:10.65\00:24:14.32
Don't lose all that
beautiful tomato juice.
00:24:14.35\00:24:17.32
As you can see they are...
00:24:19.62\00:24:21.22
about a quarter of
their original size.
00:24:21.26\00:24:22.82
And we just put a
bit of parsley on top
00:24:26.86\00:24:28.76
to give some greenery.
00:24:28.80\00:24:30.13
And that's ready to go.
00:24:37.61\00:24:40.41
Now we want to
do some blueberries
00:24:40.44\00:24:41.78
and some strawberries.
00:24:41.81\00:24:43.38
I'm just gonna change the board.
00:24:43.41\00:24:47.12
We don't want
to have blueberries
00:24:47.15\00:24:49.08
and strawberries
tasting like vegetables.
00:24:49.12\00:24:53.05
So blueberries,
they are pretty much done
00:24:53.09\00:24:55.82
and strawberries,
we're just gonna put some in
00:24:55.86\00:24:57.96
and just cut them into
quarters, just like this.
00:24:57.99\00:25:01.46
Just throw them in
there into a nice bowl
00:25:33.09\00:25:35.96
and strawberries and a great--
00:25:36.00\00:25:39.17
and just a touch of mint on top.
00:25:39.20\00:25:42.07
We just add another
special delicious flavor,
00:25:42.10\00:25:47.01
just to make that extra
special for the breakfast.
00:25:47.04\00:25:49.61
Okay, we need to get the
muesli out or the granola,
00:25:49.64\00:25:52.21
I keep calling it
muesli. This is basically done.
00:25:52.25\00:25:57.29
So all we need to
do is add some fruit.
00:25:57.32\00:25:59.75
So around about half a
cup in total of some raisins,
00:25:59.79\00:26:03.73
of sultanas and
some cranberries,
00:26:03.76\00:26:08.53
here we go.
00:26:08.56\00:26:10.63
Mix it up...
00:26:10.67\00:26:14.50
and the granola
is ready to serve.
00:26:14.54\00:26:16.84
And there you have
it, a 30 minute breakfast
00:26:23.11\00:26:25.08
that you can feed
your friends and family.
00:26:25.11\00:26:27.85
So to serve the granola, just
put into a nice bowl or glass.
00:26:27.88\00:26:33.56
I've got the fresh
almond milk over the top
00:26:33.59\00:26:36.86
that'll soak in nicely
and the fresh fruit on top.
00:26:36.89\00:26:41.80
And you can have this
during the week as well.
00:26:41.83\00:26:43.16
It's a great breakfast.
00:26:43.20\00:26:44.53
Make more than you need
so it can last a long time.
00:26:44.57\00:26:47.77
And then we've got
the hot side of breakfast
00:26:47.80\00:26:50.34
and then this scrambled tofu
00:26:50.37\00:26:51.71
with all these
flavors bursting through,
00:26:51.74\00:26:53.51
you got the lime, the
cilantro and the avocado.
00:26:53.54\00:26:57.01
You'd really, really love that
along with these vegetables.
00:26:57.05\00:27:00.45
Just grab some
great whole grain bread,
00:27:00.48\00:27:03.08
spoon it on and you've
got yourself a breakfast
00:27:03.12\00:27:06.35
that your friends and
family will absolutely love.
00:27:06.39\00:27:10.33
Thank you for
joining me today on Cook: 30.
00:27:10.36\00:27:12.76
I hope you enjoyed it
00:27:12.79\00:27:14.13
and I look forward
to seeing you next time.
00:27:14.16\00:27:15.50