This is so, so good, I really thought I wouldn't be able to have french toast again, after all, you would think the eggs were rather necessary! Turns out they are not, as I really couldn't tell the difference with this. It's the same base recipe as the one I used in the mushroom filled french toast with just the seasoning's changed. Just a note on the tofu/rice milk mixture, when it sits in the fridge it will unattractively separate, just give it a good whisk and all is fine :-)
Yields 1 serving
• 2 thick slices of good quality bakery bread.
• 125 ml / ½ cup of the basic batter, recipe below.
• 1 tsp vanilla
• 1/8 tsp cinnamon
• vegan butter
• maple syrup
• fresh blueberries (optional)
• icing sugar to dust (optional)
1x 340g package silken tofu (firm or soft - I've used both, either is fine).
250 ml / 1 cup rice milk (or other dairy free milk but avoid unsweetened).
*Note - for those in the UK/IRE using Clearspring Silken Firm Tofu which is 300g, add that and use 200ml dairy free milk.
Put the tofu and rice milk, or whatever dairy free milk you use into a blender and blend well. This makes much more than you need, handy if you are making more than 1 serving of french toast but will also keep in the fridge for a couple days. I also use it to make french toast dipped sandwiches.
Place 125ml of the tofu mixture, vanilla and cinnamon into a wide shallow bowl and whisk well. Cut 2 slices of nice french bread to your desired thickness, but not too thin. Heat a non stick frying pan and melt some vegan margarine, dip one slice of bread into the mixture, both sides, letting it soak a little bit. This depends on how old the bread you are using is, preferable it should be a day or two old and I just dip it in a few seconds both sides, if it's fresher don't leave it in too long.
Place into the hot pan and repeat with the other slice, turn heat down low and let it cook until it's developed it's crust, if you try and flip it too soon it will stick. It's easiest to flip by quickly and firmly getting the spatula under the bread. Let the other side cook until also golden and 'dry' looking. If you are making a lot of these, transfer them to a baking sheet lined with baking paper (don't stack them) and place in a low temperature oven (about 90C) keep adding as you make them and they will keep nice and warm then until ready to serve.
Transfer the toast to a plate, cut in half diagonally and serve with margarine, maple syrup and fresh blueberries (if you have them, but they do go very nice with the maple and cinnamon flavours). Also, a dusting of icing sugar looks quite nice :-)