If you’re looking for a great dish to whip up on the weekend for brunch or for breakfast, for the early risers, look no more! A Virtual Vegan has done all the research for you and has come up with this awesome recipe.
- 240mls / 1 cup plant-based milk
- 130g / 4½ oz / ½ heaping, very packed cup extra firm tofu
- 2 teaspoons vanilla extract
- 2 tablespoons cane sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon OPTIONAL vegan butter, plus a little extra for brushing on the griddle/pan
- 6 thick (around 1 inch) slices of crusty white bread (a couple of days old)
Add everything except the bread to a blender and blend until Add everything except the bread to a blender and blend until completely smooth.
Preheat a griddle or a pan over a medium/low heat. I set my griddle to 350°F.
Brush the griddle/pan with a little vegan butter (even if it’s non stick I recommend doing this as it makes it much easier to keep the golden crust that develops on the bread intact when turning it).
Pour the blended ‘custard’ into a wide bowl and dip the bread in it. Leave it to sit for around 20 seconds then turn over and leave for another 20 seconds. Make sure all areas are covered, then lift it out and quickly dip the crust around the edges.
Carefully place the custardy bread slices onto the hot griddle or pan. Cook for around 4-5 minutes then flip carefully and cook for another 4-5 minutes on the other side. Try to leave it alone and not peek while it’s cooking. If you move it too early the golden surface can get damaged and not look quite so pretty. Keep an eye on it while cooking and if there is any sign of it getting too dark turn it earlier or turn the heat down a little.
Once it is very golden on each side, remove from the pan and serve immediately.
Recipe by A Virtual Vegan