Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
Servings: 6 thick slices Calories: 238
– 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) *****
1. Add everything except the bread to a blender and blend until completely smooth.
2. Preheat a griddle or a pan over a medium/low heat. I set my griddleto 350°F.
3. 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).
4. 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.
5. 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.
6. Once it is very golden on each side, remove from the pan and serve immediately.
*choose a neutral tasting milk. Almond milk has a really strong flavour and doesn’t work well in this recipe. If you use sweetened milk omit the sugar or use a little less. I like to use cashew milk or soy milk.
**extra firm tofu works best. Firm will be ok if that’s all you have. Medium and soft are not advised.
***cane sugar is best, turbinado sugar is 2nd best. Do not use brown sugar or coconut sugar. Maple syrup is ok but best results and better colour come from using sugar.
****the butter is optional but recommended. It makes it slightly richer in flavour and helps with the browning.
*****for the best results the bread you use must be a rustic, crusty white loaf that is slightly stale. Soft sandwich bread does not yield good results, nor does really fresh bread.
Leftover ‘custard’ will keep in a sealed container in the fridge for 3-4 days. It does thicken up and go a little jelly like. Just add a little milk, put the lid on and give it a good shake or a quick whisk until it’s smooth again and the consistency it was originally. Then use again as before.