It’s a leisurely Sunday morning and you’d love something rich, like French Toast. But the calories and the fat! It could ruin your day. This plant-based version yields a lovely dish that is deeply satisfying and lands a little lighter on our bottoms.
Makes 2 servings
½ pound silken tofu
¼ cup unsweetened organic almond or soy milk
1 teaspoon pure vanilla extract
Generous pinch ground cinnamon
¼ cup spring or filtered water
2 tablespoons avocado oil
4 slices whole grain bread
1 cup brown rice syrup
1 cup fresh fruit, diced or, if using berries, halved or left whole
Place tofu, almond milk, vanilla, cinnamon, a pinch of salt and water in a blender and puree until smooth, the consistency of beaten eggs.
Heat a skillet or griddle pan over medium heat with avocado oil. Dredge bread in tofu mixture on both sides and lay on griddle pan. Cook until browned on both sides, turning once, about 2 minutes per side.
While the toast cooks, make the syrup. Place rice syrup, a pinch of salt and fruit in a sauce pan over medium-low heat and cook until fruit is soft and syrup is runny, about 5 minutes.
Plate 2 slices of French toast on each plate and ladle syrup over top.
Cook’s Tip: If you can’t get past using tofu in this recipe, replace it with 2 ripe bananas and proceed with the recipe as stated above.