This wonderful vegan version of classic French toast satisfies without dairy.
Simple to make and so healthy: you won’t miss the eggs and milk in this tender, cinnamon-spiced, high-protein breakfast delight.
8 slices vegan French bread (a couple of days old is best)
1 cup whole wheat flour
2 cups soy or rice milk
4 tablespoons tofu
2 teaspoons cinnamon
1 teaspoon vanilla
2 tablespoons vegetable shortening
1. In a blender, blend all ingredients except the shortening and bread. Transfer the mixture to a bowl and dip the bread in, covering both sides.
2. Melt the shortening in a pan and place dipped bread in pan. Add extra cinnamon on top.
3. Brown on both sides. Serve topped with fresh fruit or maple syrup.
Adapted from The PETA Celebrity Cookbook, edited by Ingrid E. Newkirk (Lantern Books, 2002). Copyright (c) 2002 by Ingrid E. Newkirk. Reprinted by permission of Lantern Books.
Adapted from The PETA Celebrity Cookbook, edited by Ingrid E. Newkirk (Lantern Books, 2002).
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