Tuesday 27 January 2009

French Toast

vegan french toast
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 :-)

French Toast 
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

To Serve:
• vegan butter
• maple syrup
• fresh blueberries (optional)
• icing sugar to dust (optional)

Basic Batter:
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 :-)


  1. Hi Debbie, thank you! This was great, and so simple. I used frozen whole wheat sourdough. I dipped one frozen slice in the batter, and another i warmed up a bit in the toaster oven before dipping, there wasn't much of a difference in the end result. The milk I used was almond milk, syrup: agave, and fruit: blackberries.

    Btw, I'm new to your site, and already I've planned to make a hand full of your recipes. :) God bless!

  2. Hi and welcome to my site!! So glad you liked the recipe, that's great to know frozen bread works too, thanks! :-)

  3. This looks really really good thanks for the recipe I love so many of them... You rock =)

  4. Lovely! Going to make this in the morning...

  5. oh, and by the way... is the rice milk amount for the batter 250 mls, or two cups?

    1. eeeek! Thanks so much for the heads up on the error there, it should be 250 ml which is of course 1 cup - I'll update it, thanks!!


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