Vegan French Toast with Grilled Apricots and Maple Syrup
Well I don’t really know what to say about this recipe. Its French Toast. But its vegan! I’m actually really surprised at how well it turned out. I’m still not sure if I would say it tastes the same, but it does taste good! In Maddy’s words: “This is better than the real stuff.” We have no problems eating good quality soy or tofu but in the future I think I want to experiment with a soy free option as well for those people that can not have soy or choose to avoid it. In the meantime, if you are not opposed to soy, please try out this recipe. It is delicious! I also tried out my home made vegan butter on the fry pan for the first time with this recipe and I was surprised at how well it imitated the real stuff. Let me know if anyone is interested in the recipe for home made vegan butter and I shall share it with you.
I used apricots for the recipe but honestly you can top your French toast with whatever you like. This is now going to be a regular weekend brunch for us because Maddy just could not get enough.
The recipe makes quite a lot of batter for the toast so it is perfect if your making lots of French toast for lots of people, or in my case, when your cooking for Maddy and he cant get enough of it (I still had a fair bit left over). But feel free to adjust the measurements if you’re only cooking for a few. Hope you enjoy the recipe.
|Vegan French Toast with Grilled Apricots and Maple Syrup|| |
- 8-12 slices of thick cut bread of choice. I used whole-wheat sourdough with mixed seeds
- I packet organic silken tofu
- 100 ml soy milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- vegan butter or oil for frying
- 6-8 fresh apricots, halved, stone removed
- maple syrup and coconut yoghurt to serve (or yoghurt or cream of choice)
- Half apricots and remove the stone. In a griddle pan, grill apricots over medium – high heat until they develop nicely charred grill lines, turning on both sides. Set aside
- In a blender, whiz together the silken tofu, soy milk, cinnamon and vanilla for about 30 seconds or until smooth. Pour mixture into a bowl
- Dip your bread slices into the mixture on both sides until evenly coated
- Heat frying pan and add your butter or oil. Brown off each side of the bread on low – medium heat. About 4 minutes on each side, but go by colour
- Top with your grilled apricots, drizzle with maple syrup and add a big dollop of coconut yoghurt. Enjoy!