- 1 x 400g silken tofu, lightly pressed
- 1/2 cup plant-based milk (ie soya or almond)
- 1 tbsp maple syrup or agave nectar
- 1 tsp chia seeds
- 1 tsp ground cinnamon
- 1/2 tsp vanilla essence
- 6 slices of bread
- Oil for frying
Combine the milk and chia seeds and let sit for a few minutes to expand and absorb the seeds. Add the tofu, maple syrup, vanilla essence and cinnamon in a blender and whizz into a smooth paste. Add a little more milk up to 1 cup to reach the desired consistency. You need quite a thick batter, if the paste is too thin it won’t stick to the bread.
Spread the paste onto both sides of the slices of bread, the easiest way to do this is transfer the sauce to a shallow dish and dip each slice of bread in with your fingers. Now you have a choice. Either bake, grill or fry. Frying is quick, heat a small amount of oil in a frying pan, when the oil is hot add the slices of bread one at a time. Turn half-way through cooking and watch for burning. This works well with sunflower or coconut oil as they fry well at high temperatures and don’t affect the taste of the toast. Alternatively, you can grill or bake on a lightly-oiled baking tray if you want a lower fat version. Again, turn the bread half way though when the top side is golden brown.
Serve with a fruit compote such as strawberry, fresh berries and drizzled with maple syrup. You could also serve with a dollop of your favourite nut butter such as almond or cashew for extra protein and crunchy nuttiness.