A vegan version of French Toast that can be a delicious weekend breakfast, a brunch treat or a tasty dessert. Serves 4.
- 1 500g of block tofu, lightly pressed
- 1 cup of milk (soya or almond works best)
- 1 tbsp maple syrup or agave nectar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 4 slices of bread
- Oil for frying
Combine the tofu, milk, maple syrup, ginger and cinnamon in a blender and whiz up into a smooth paste. Start by adding less milk up to 1 cup to reach the correct consistency. Too thin and the paste won’t stick to the bread. You can add more of less of the above ingredients to adjust to your taste.
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 the 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. We tend to go for the grilling method but try all three as an excuse to have an extra portion or two.
Serve with fresh fruit, drizzled with maple syrup and I like it with a dollop of my favourite nut butter such as almond or cashew for extra protein and yumminess.