Vegan French Toast (DF, NF, PF, V)
|240mls / 1 cup plant-based milk
130g / 4.5 oz / 1/2 heaping, very packed cup extra firm tofu
2 teaspoons vanilla extract
2 tablespoons cane sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon OPTIONAL vegan butter, plus a little extra for brushing on the griddle/pan
6 thick (around 1 inch) slices of crusty white bread (a couple of days old)
|1. Add everything except the bread to a blender and blend until completely smooth.|
|2. Preheat a griddle or a pan over a medium/low heat (350F)|
|3. Brush the griddle/pan with a little vegan butter.|
|4. Pour the blended 'custard' into a wide bowl and dip the bread in it.
Leave it to sit for around 20 seconds then turn over and leave for another 20 seconds.
Make sure all areas are covered, then lift it out and quickly dip the crust around the edges.
|5.Carefully place the custardy bread slices onto the hot griddle or pan.
Cook for around 4-5 minutes then flip carefully and
cook for another 4-5 minutes on the other side.
|6. Once it is very golden on each side, remove from the pan and serve immediately.|
|Choose a neutral tasting milk like cashew milk or soy milk.|
|Cane sugar is best, turbinado sugar is 2nd best.
Do not use brown sugar or coconut sugar.
|Leftover 'custard' will keep in a sealed container in the fridge for 3-4 days.
It does thicken up and go a little jelly like. Just add a little milk,
put the lid on and give it a good shake .