Serves: 8-10 slices, depending on the size of your bread slices
Time: 10 mins prep, plus 10 mins cooking
Fluffy, springy, eggy, delicious savoury French toast! This is by far one of my favourite breakfasts, perfect for when I’m too hungry for toast, but not hungry enough for scrambled tofu. I know most people think of French toast as a sweet dish, but I really don’t enjoy sweet things first thing in the morning.
I must have made this a hundred times, but I never measured it out before today. This morning I finally thought, hey, it will really only take you an extra five minutes to measure this, and you’re still full of popcorn from last night, so stop being lazy and do it. And so I did, hooray! One more list of ingredients turned into a recipe.
For breakfast, I serve this with just some Tabasco, fresh herbs and some tomato relish, as I don’t eat much in the morning. For brunch, I serve it with roasted cherry tomatoes, wilted spinach, tabasco and a little bit of vegan parmesan sprinkle, or with a salad. You can of course serve it with whatever you want.
8 -10 slices of ciabatta (or similar), around 1.5cm thick
1 cup silken tofu
1/2 cup water
4 tbsp chickpea (besan) flour
4 tbsp nutritional yeast
1/2 to 3/4 tsp kala namak (Indian black salt), depending on your saltiness preference
1 tbsp finely chopped chives
1 tbsp finely chopped parsley (or herbs of choice)
1 large clove garlic, minced
Generous amount of cracked black pepper
1. Place the tofu, chickpea flour, water, salt, pepper, garlic and nutritional yeast into a food processor or blender and blend until smooth. Stir in the herbs and pour into a flat dish with sides
2. Heat a non-stick pan over medium-low heat and brush with a little olive oil. Dip the bread into the tofu mix to get a nice even coating and shake off the drips. Place into the pan and cook until golden brown with a very light crispness, around 4 or 5 minutes each side. Serve immediately with garnishes of choice (Tabasco, fresh herbs, vegan parmesan, relish, spinach, roasted tomatoes etc).