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    By Daisy Botha
    21 Jan 2019
    French toast - Image 1

    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.

    Ingredients:

    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

    Method:

    For the French toast:

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

    For the blueberry syrup:

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

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