Scrambled tofu with turmeric, tomato and spinach

Ingredients

3 eggs

¼ cup milk

½ cup pouring cream

250g strawberries, hulled, coarsely chopped

¼ cup caster sugar

200g brioche loaf

30g unsalted butter, chopped 125g spreadable cream cheese

Method

1. Combine cream cheese, 1 tbsp caster sugar and one-third of the strawberries in a bowl. Cut brioche into 8 slices. Spread half the slices with the mixture, leaving a 1cm border around edges. Top with remaining brioche slices.

2. Combine remaining caster sugar and strawberries with 125ml (½ cup) water in a small saucepan. Stir over medium heat for about 10 minutes or until sugar has melted and strawberries break down and form a sauce. Remove from heat. Set aside to cool slightly.

3. Meanwhile, whisk together eggs, milk and cream in a large bowl. Place brioche sandwiches in a shallow baking dish large enough to hold them in a single layer. Pour egg mixture over sandwiches. Set aside for about 2 minutes to soak. Carefully turn over sandwiches and soak for a further 2 minutes or until the mixture is absorbed.

4. Melt half the butter in a large nonstick frying pan over medium heat until bubbling. Cook sandwiches, in 2 batches, for 2-3 minutes each side or until golden brown. Keep warm. Repeat with remaining butter and sandwiches.

5. Slice the sandwiches and serve with strawberry sauce and a dusting of icing sugar, if you like.

Recipe by Kathy Knudsen Photo by Brett Stevens

MAKES: 6 large PREP: 20 minutes COOK: 50 minutes Ingredients

450g seeded, peeled, chopped pumpkin 170g shortcut bacon, chopped

2/3 cup store-bought sweet chilli relish

2 tsp chopped fresh rosemary, plus extra leaves to sprinkle 450g (3 cups) self-raising flour

1 tsp baking powder 50g butter, chilled, chopped

125ml (½ cup) milk, plus extra, to brush

160g (2 cups) coarsely grated cheddar

FOR a healthy vegan breakfast, skip the eggs and scramble some tofu with spinach and cherry tomatoes.

SERVES: 1

PREP: 5 minutes COOK: 5 minutes Ingredients

75g cherry tomatoes, halved 1 garlic clove, crushed

¼ tsp ground turmeric 100g firm tofu, crumbled 40g baby spinach

½ lime

½ x 45g wholegrain wrap, cut into wedges

Method

Cook pumpkin in a saucepan of boiling water for 10 minutes, until tender. Drain. Mash. Set aside to cool.

1. 2.

Meanwhile, cook bacon in a frying pan over medium heat for 5 minutes or until golden. Stir through sweet chilli relish and chopped rosemary. Set aside to cool.

Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.

3. 4.

Whisk together the flour, baking powder and a pinch of salt in a bowl. Use fingertips to rub in butter until the mixture resembles coarse breadcrumbs. Make a well in the centre. Add

Method

Lightly spray a non-stick frying pan with olive oil. Heat over medium-high heat. Add tomato, garlic and turmeric. Cook, stirring, for 1 minute.

Add tofu and spinach. Cook, stirring, for 2 minutes or until spinach has just wilted. Season. Squeeze over the lime juice. Serve with wrap wedges. mashed pumpkin and milk. Use a flat-bladed knife to mix using a cutting action until well combined.

Turn the dough out on to lightly floured baking paper. Pat to a 20 x 30cm rectangle. Spread with bacon mixture and sprinkle with 1 and 3⁄4 cups cheese, leaving a 2cm border. Using the paper as a guide, roll up dough starting with a long side. Cut into 6 pieces.

Place scrolls, cut side up, on prepared tray. Brush with extra milk. Sprinkle with the remaining cheese and extra rosemary. Bake for 40 minutes or until golden.

5. 6. 1. 2. Recipe by Chrissy Freer Photo by Vanessa Levis Recipe by Alison Adams Photo by Al Richardson