French toast

21 January 2019

Our friends over at Vegan Punks have provided this week’s Meat Free Monday recipe. It’s a special breakfast treat – French toast, or “eggy” bread.



For the French toast:

180g silken tofu
120ml unsweetened plant-based milk
1 tbsp nutritional yeast 
Pinch of salt 
Pinch of kala namak (Himalayan black salt) – this adds a bit on an eggy flavour 
Pinch of ground turmeric 
2-4 slices of bread – you might want more bread, depending on how thick your bread is

For the blueberry syrup:

100g blueberries - frozen is fine! 
170g maple syrup



For the French toast:

  1. Put all the French toast ingredients, except for the bread, in a blender and blend until smooth.
  2. Pour the mixture into a bowl or dish big enough to dunk the bread in.
  3. Put some oil in a frying pan, and heat it on a medium-high heat.
  4. Dunk your bread in the mixture, make sure it's coated all over, then add to the frying pan.
  5. Cook for a few minutes on each side until it’s a nice golden-brown colour.

For the blueberry syrup:

  1. Put the blueberries and maple syrup in a small saucepan and bring to the boil.
  2. Reduce to a simmer and cook for around five minutes.
  3. Use a masher to mash the blueberries up in the syrup.
  4. Serve hot over the French toast!


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