Vegan French Toast
February 5, 2012 § 1 Comment
French toast is one of my favorite breakfast foods and when I was a kid, my mom made it regularly on the weekends. I would drown my fluffy piece of french toast with maple syrup and powder it with icing sugar. The first time that I experimented with a vegan french toast recipe was about 15 years ago and it flopped. Probably because back then soy milk was really grainy and not very sweet.
Often when reading breakfast menus I would drool as I read over the creative offerings of french toast. I decided to take another stab at it. The taste and texture of tofu and soymilk has come a long way, so far that many people can’t tell that this recipe is vegan. I make this recipe so much that my kids are bored of it. I sometimes make this vegan french toast recipe for dinner.
The bread that you use will highly impact the outcome of this recipe. I have tried this recipe with sourdough bread and found that the tangy taste lingers as the tofu is too light to mask the flavour. A firm white bread is best for this recipe and my favorite is a rustic white loaf with a thick crust. For softer loaves of bread use them day old or when they are hard otherwise the french toast will melt when cooking.
Cooking time 25 minutes
300 grams soft tofu
1/4 cup (65 ml) soymilk
1/4 tsp (1 ml) ground cardamom
1/4 tsp (1 ml) vanilla extract
1 tbsp (15 ml) agave or maple syrup
vegan or regular butter
fresh strawberries or any other fruit
1. Combine all the ingredients in a blender and blend.
2. Slice the bread into 3/4 inch peices.
3. Pour the batter into a large flat plate and add a slice of bread. Gently press a fork on the back of the bread to get out any bubbles and allow the batter to soak through the bread. Leave for about a minute.
4. Carefully turn the bread over and soak the other side in the batter.
5. Heat a non-stick pan on medium-high heat and add vegan butter or regular butter. When the butter sizzles add the bread to the pan.
6. Cook the bread until all the batter is cooked and then turn over and cook the other side.
7. Serve with maple syrup, icing sugar and strawberries.