Thursday, October 20, 2011
Ahh, breakfast for dinner. What a noble invention! Breakfast is the most important meal of the day after all, so why not have it for dinner! This recipe comes from "Vegan Family Meals" by Ann Gentry (RFD lady!) It is for some awesome french toast! Hope you enjoy!
8 oz soft tofu, drained and crumbled
4 tsp arrowroot
2 tsp baking powder
2 tsp ground flax seeds
1/2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/8 tsp salt
1/8 tsp ground turmeric
1 cup plain unsweetened soy milk
1/3 cup high-heat sunflower oil, plus more for coating the pan
1/3 cup pure maple syrup
1/4 tsp vanilla extract
12 1/2" thick slices crust country-style white sourdough bread
Blend the tofu, arrowroot, baking powder, ground flaxseeds, cinnamon, nutmeg, salt and turmeric in a food processor until smooth, stopping to scrape the sides and bottom of the bowl. Combine soy milk, 1/3 cup oil, maple syrup and vanilla in a measuring cup. With the food processor running, slowly add the liquid mixture into the tofu mixture. Blend until smooth, stopping to scrape the sides and bottom of the bowl. Pour the batter onto a large rimmed baking sheet and arrange the slices in a single layer. Turn each piece to coat. Set aside, turning the bread occasionally, for 30 minutes, or until the bread absorbs most of the batter.
Heat a large, heavy flat griddle pan over medium heat. Working in batches, brush a little oil over the griddle and grill the soaked bread until it is heated through and golden brown, about 3 minutes per side.
Transfer the French toast to plates and enjoy!
Alex: What a delicious surprise! Joey knew I had a busy day and surprised me with my favorite breakfast dinner! This sweet treat hit the spot. I heaped on extra syrup and it was magic :)
Joe: Pretty good, although I think the bread should be sliced thicker. Maybe 3/4" to 1" thick, so you only get 6-8 pieces of toast. I had a little bit of trouble with the bread absorbing all of the batter, perhaps it was too thick since I only had firm tofu, or the bread wasn't stale enough (a very good thing for French Toast!). A very good vegan version of a great breakfast item! One more thing, don't be skimpy on the oil. The batter was prone to almost cement the bread to the pan. A large flipper is also crucial to be able to unstick and flip the bread without destroying it!