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    You are here: Home / Recipes / Breakfast / tofu french toast

    tofu french toast

    Aug 16, 2013 · Leave a Comment


    I don't know about y'all, but I am totally an impulse clearance buyer. If a food is on clearance and it's not expired and I like it, it's MINE. That isn't a problem, because it's good food at a good price. The problem arises when I get home and I have no idea what to do with the specialty food I purchased... like this tofu, for example. I bought it, and forgot about it. Then I saw something on Instagram a few weeks ago... tofu french toast. Say what? I had never heard of it before, but after that picture, well, I was sold. So here it is!

    This french toast is ridiculously easy, tastes great, and it's gluten-free, lower in carbs, and higher in protein than classic french toast. Score! Not to mention, because it had lots of protein, it keeps you full for eeeeeever. Now that's the kinda breakfast I like! The prep is the same as normal, you just use sliced firm tofu in the place of bread. Just dunk it in your egg and milk batter, and fry it up! I will say this though... I usually don't eat syrup on my breakfast treats, but you really need it for this one! The egg batter and tofu aren't sweet at all, so you really need the maple syrup on top to get the true French Toast flavor you're looking for. If maple syrup doesn't float your boat, I'm sure honey or agave would work great! Please try this next time you have a little extra time for breakfast, and let me know how you liked it. I know I loved this! 🙂


    Tofu French Toast
    Inspired by Instagram
    Yields: two generous servings

    1 block of firm tofu
    2 eggs
    1 teaspoon vanilla extract
    ½ teaspoon cinnamon
    3-4 tablespoon almond milk {or your favorite milk}
    1 tablespoon extra virgin olive oil
    maple syrup, for serving

    First of all, drain your tofu and pat dry. Slice into ½ inch pieces, and lay out on a paper towel. Place another paper towel on top, and press down to squeeze the extra water out. Repeat until the tofu is mostly dry! In a shallow bowl, whisk together the eggs, vanilla, cinnamon, and almond milk; set aside for right now. Heat the olive oil in a medium nonstick pan. Dunk your tofu pieces in the egg mixture one at a time, and place in the hot pan. Wait 1-2 minutes, then flip your tofu pieces. You should have a golden, crisp crust! Let cook another couple of minutes, then remove from pan and repeat will all remaining tofu. Serve immediately with fresh berries and maple syrup!


    This recipe is featured on Vegetarian Mamma's Gluten-Free Friday 53!

     

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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