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| photo credit: www.fourgreensteps.com |
Growing up, my husband and I both loved French toast. We also love this recipe because the combination of flax meal and tofu give a texture similar to an egg batter for a traditional tasting – better tasting, actually – French Toast!
1 cup vanilla non-dairy milk
2 tbsp flax meal
1⁄2 cup silken firm tofu
1⁄4 tsp cinnamon
1⁄8 tsp freshly grated nutmeg
1⁄8 tsp sea salt
1 tsp neutral-flavored oil
8 - 9 slices bread of choice (see note for wheat-free/gluten-free)
2 - 3 tsp organic neutral flavored oil (or more, if needed, for frying)
Using a handblender or in a blender, purée the non-dairy milk, flax meal, tofu, cinnamon, nutmeg, salt, and canola oil until very smooth and thick (it will get thicker as it sits a little while and the flax absorbs some of the liquid). Dip a slice of bread in the batter. Turn over and let it sit for a few moments to soak, then remove and place on a plate until ready to fry. In a non-stick skillet over medium-high heat, add the oil when hot and reduce heat to low/medium-low. Fry bread for 4-6 minutes on each side, until lightly brown (try to flip only once so that the batter will set and brown nicely on the bread). Serve with pure maple syrup.
Note: For a wheat-free option, use a kamut or spelt bread, and for gluten-free, choose a rice, coconut, or other gluten-free bread.
