Vegan French Toast With Tofu Recipes

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.

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.

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!