This is a healthy take on French Toast, and one of my favorite breakfast options. Most of us know the traditional way to make it with eggs and butter. But, who knew there is heart-healthy way to make it without all the saturated fat and oil?
Banana, cinnamon, vanilla, tofu, maple syrup, and almond milk. That’s what makes the batter for this healthy version of French toast. Just mix all of that up in a blender, and you’re ready to cook.
After battering the pieces of bread, place them in a non-stick pan to cook. It is very important to use a good quality pan for this, otherwise they will stick relentlessly to the pan. The one I use is a Stone Earth pan by Ozeri. It’s the best I’ve ever used. I know it is possible, maybe even likely, that there are better pans out there. But, my guess is that I couldn’t afford them. The Ozeri is very reasonable and does a great job.
When golden brown, remove from pan, sprinkle with a little more cinnamon, and serve with maple syrup. We love to eat ours with berries or canteloup as well.
Perfect for breakfast or brunch, this will leave your family smiling.
For those that are soy-free, Happy Herbivore has great substitution ideas for tofu in her article, How to Replace Tofu.
Adapted from Dr. Neal Barnard’s book, The Cancer Survivor’s Guide.
Other Great Breakfast Recipes:
- 8 oz silken tofu
- 1 banana, ripe
- 1/2 cup plant milk, or water
- 1 tsp black strap molasses or maple syrup
- 1 Tbsp vanilla
- 1/2 tsp ground cinnamon
- 8 slices whole grain bread I suggest Ezekiel or Dave's Killer Bread
Combine tofu, banana, plant milk, molasses, vanilla, and cinnamon in a blender and process until smooth.
Pour mixture into shallow bowl and dip each slice of bread. Add each piece to a hot non-stick pan as soon as coated.
NOTE: I highly suggest using Ezekiel bread because it's firmer and holds up well to turning in the non-stick pan.
Brown on both sides in the skillet. You will need to do this in several batches, depending on the size of your pan.
Remove from pan, sprinkle with a little more cinnamon, and serve.
Store leftovers in a covered container in refrigerator. You can also freeze them quite well.
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