Vegan French Toast Breakfast
Ingredients
- 1 3/4 cups silken tofu
- 6 tbsp caster sugar
- 2 tbsp rice flour
- 1/8 tsp kala namak (black salt)
- 2/3 cups soy milk
- 1/2 tsp vanilla extract
- 1/8 tsp nutmeg
- 1/4 tsp cinnamon
- 4 3/4 inch slices vegan brioche (or white bloomer)
- 1 tbsp vegan butter
Preparation
In a high speed blender, combine all the ingredients apart from the brioche and butter. Blend until completely smooth. Pour the mixture into a shallow baking tray or roasting dish. This is your “custard”. Don’t worry if it smells overly eggy, this is the kala namak. The fragrance and flavour will diminish once it’s cooked.
Place a medium frying pan over a medium/high heat and add half of the butter – bring to temperature until the butter is completely melted and spluttering. Meanwhile place a slice of brioche in the “custard” and allow it to soak for around 30 seconds before flipping and soaking the other side.
Place the soaked brioche in the frying pan and fry for a good 30 seconds before lifting a corner to check if its done. It should have a nice mottled brown pattern, just like normal french toast. Flip over and fry the other side. When cooked on both sides, remove from the pan and place on some kitchen towel.
Repeat the process with the remaining slices, adding the other half of the butter to the pan after the second slice.
Serve with vegan creme fraiche, your favourite berries, with a good drizzle of maple, agave or date syrup. I also like to dust with icing sugar right before serving.
