Vegan French Toast With Tofu Recipes

VEGAN FRENCH TOAST WITH TOFU

Steps:

• Mix boiling water and ground flax seeds together in a bowl; let sit until thickened, about 10 minutes.
• Combine flax mixture, soy milk, tofu, and nutritional yeast in a blender; blend on high speed until flax has almost disappeared. Add cornstarch while blender is still running and blend until batter is smooth. Pour batter into a bowl and refrigerate until chilled, about 30 minutes.
• Pour some of the batter into a shallow bowl or plate. Dip bread, 1 slice at a time, into the batter until evenly coated.
• Heat oil in a skillet over medium-high heat. Cook each dipped bread slice in the hot oil for 5 minutes; flip and cook the other side until lightly browned, 1 to 2 minutes more.

TOFU VEGAN FRENCH TOAST

Steps:

• Mix all the ingredients except the bread in a blender until smooth.
• Pour the mixture into a shallow dish.
• Dip the bread, and cook on a non-stick pan, turning once when the edges begin to brown.
• Serve with fresh berries or maple syrup.

VEGAN FRENCH TOAST

Steps:

• Mix together the first 5 ingredients.
• Dip a piece of bread in the mixture and cook on a skillet until it's golden-brown.
• Repeat until you have as many as you want.

VEGAN FRENCH TOAST RECIPE BY TASTY

Steps:

• Drain the chickpeas, reserving the aquafaba, or chickpea water, about 1 cup (240 ml). Reserve the chickpeas for another use.
• Make the whipped cream. Add ¼ cup (60 ml) of aquafaba to a blender cup. Using the hand mixer attachment, whip the aquafaba until it has nearly quadrupled in volume and soft peaks form.
• Scoop the chilled coconut cream solids into a large bowl, being sure not to include any of the coconut water at the bottom of the can. Reserve the coconut water for another use.
• Using the hand mixer attachment, whip the coconut cream until soft peaks form and it has nearly doubled in volume. Add 2 tablespoons of maple syrup and 1 teaspoon of vanilla and beat to incorporate.
• Add the whipped aquafaba and mix on low speed to incorporate. Chill the whipped cream in the refrigerator while you make the French toast.
• Add the remaining ¾ cup (180 ML) aquafaba to a blender cup. Using the stick blender attachment, blend on high speed for 2-3 minutes, until it is about tripled in volume and frothy.
• In a medium bowl, whisk together the coconut milk, remaining 2 tablespoons of maple syrup, cinnamon, and remaining teaspoon of vanilla. Fold in the frothed aquafaba.
• Dip each piece of bread in the custard mixture quickly, until just coated with batter. For best results, use slightly stale bread.
• Heat ½ teaspoon of coconut oil over medium-heat into a medium skillet until shimmering. Working in batches, cook the soaked bread on one side for 2-3 minutes, until a golden brown crust has formed. Flip and cook on the other side for 2-3 minutes more, until golden brown. Transfer the French toast to a plate and keep warm in the oven at 200°F (93°C). Repeat with the remaining bread, adding more coconut oil as needed.
• Serve the French toast warm topped with a dollop of coconut whipped cream, a drizzle of maple syrup, raspberries, and blueberries.
• Enjoy!

VEGAN BANANA FRENCH TOAST

Steps:

• Preheat oven to 250 degrees.
• In a blender or food processor, combine banana, tofu, maple syrup, almond milk, vanilla, cinnamon and salt. Blend until smooth. Transfer to a large shallow dish.
• Working in batches, soak bread in banana mixture 3 to 4 minutes per side. Melt 1 tablespoon coconut oil in a medium nonstick skillet over medium heat. Lift bread from banana mixture, allowing excess to drip off. Cook bread, flipping once, until a golden crust forms, 5 to 6 minutes per side. Keep warm in oven while cooking remaining batches. Repeat with remaining bread, adding more coconut oil for each batch. Serve topped with bananas and maple syrup.

EASY VEGAN FRENCH TOAST

Steps:

• Whisk soy milk, flour, sugar, and cinnamon together in a bowl until well beaten. Pour into a pie pan or other wide, shallow dish.
• Heat oil in a skillet over medium-high heat.
• Dip each slice of bread into the soy milk mixture and place into the skillet. Cook until golden brown and crispy on both sides, 5 to 7 minutes.