French toast
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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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