Vegan French Toast
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5
62 reviews
Excellent
Vegan French Toast
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Vegan French Toast uses silken tofu blended with soy milk, melted vegan butter, brown sugar, spices, and arrowroot powder to create a rich, custard-like batter. Thick slices of soft white bread are lightly toasted then dipped in the batter and cooked in a combination of vegan butter and neutral oil until golden brown. This results in slices with a tender interior and crisp edges, served with maple syrup.
Description
This Vegan French Toast recipe begins by toasting thick slices of soft white bakery or sandwich bread until lightly firm but not hard, providing a sturdy yet tender base for soaking the batter. The batter blends silken tofu, soy milk, melted vegan butter, brown sugar, cinnamon, nutmeg, orange zest, vanilla, salt, and optionally kala namak and arrowroot powder for thickness and subtle egg-like flavor. Blending these creates a creamy liquid that clings well to the bread.
Each slice is dipped into the batter then cooked in a skillet with a mix of vegan butter and neutral oil. The cooking develops a golden crust while the inside remains soft and custardy. The orange zest and warm spices add fragrant complexity without overwhelming.
Served with pure maple syrup, the vegan French toast offers a plant-based alternative to a classic breakfast. It pairs well with fresh fruit or nuts for additional texture and nutrition.
The recipe notes suggest using sturdy but soft bread like a country loaf or thick-cut sandwich bread to yield ideal texture. Toasting the bread beforehand prevents it from becoming too soggy yet allows the batter to soak into the crumb.
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Ingredients
Bread (pick ONE)
- 1 (10-inch/18 to 20 oz ) loaf white bread not crusty or hard, see Note 2, freshly baked, soft
- 10 to 12 lices white sandwich bread ¾” thick) (see Note 3, thick-cut
Batter
- 12 ounces (340g) silken tofu drained
- 1 ½ cups (360 mL) soy milk unsweetened
- 2 tablespoons vegan butter melted
- 5 tablespoons (50 to 55g) brown sugar organic
- 1 ½ to 2 teaspoons ground cinnamon (see Note 4)
- ½ teaspoon nutmeg freshly grated
- 1 ½ teaspoons orange zest (about 1 medium orange)
- 1 ½ teaspoons vanilla extract pure
- ¼ teaspoon sea salt more as needed, fine
- ⅛ teaspoon kala namak (optional, for a subtle eggy flavor)
- 2 ½ tablespoons arrowroot powder (or cornstarch)
For cooking and serving
- 3 to 4 tablespoons vegan butter plus more for serving
- 3 to 4 tablespoons neutral oil for cooking, neutral-flavored, high-heat, of choice
- pure maple syrup
Instructions
- If using FRESH BAKERY BREAD: Slice the loaf into 1” (2.5 cm) thick slices. With a standard 10-inch loaf weighing 18 to 20 ounces (510-570g), you should get 10 slices.
- Place sliced bakery bread or sandwich bread slices on a wire rack set over a sheet pan. Arrange a rack in the middle of the oven.Bake the bread using the times below, or until the bread feels lightly toasted: the center should be slightly moist but not soft or squishy, not super hard or crusty.
- If using FRESH BAKERY BREAD: Preheat the oven to 250ºF/120ºC. Bake the bread for 6 minutes, then flip and bake for 4 minutes.
- If using THICK SANDWICH BREAD: Preheat the oven to 300ºF/150ºC. Bake for 8 minutes, then flip and bake for 6 minutes.
- Transfer toasted bread to a plate or cutting board; cool 5 minutes. Turn the oven off, or reduce the temp to 200ºF/95ºC and keep the rack-fitted sheet pan handy.
- While the bread toasts, make the batter: In a blender or food processor, combine the tofu, soy milk, melted butter, sugar, cinnamon, nutmeg, orange zest, vanilla, and sea salt. Do not add the kala namak or arrowroot powder yet (so you can taste and adjust). Blend until completely smooth and no lumps remain.Taste, adding more nutmeg, cinnamon, salt, or orange zest as desired. Now add the kala namak, if using, and arrowroot powder. Blend again to incorporate. Note: it will smell eggy from the kala namak!
- Pour the batter into a 9x9”, 8x8”, 7x11”, or similar baking pan (~2 liter baking pan).
- Heat a large nonstick skillet over medium heat with 2 teaspoons of vegan butter and 2 to 3 teaspoons of high-heat oil. Heat for about 3 minutes, swirling the skillet occasionally, until the foaming subsides.
- When the pan is almost done heating up, add two slices of bread to the batter. Use your hands to swirl the bread around in the batter but don’t completely dunk them.a. Fresh bakery bread AND ¾” (2 cm) sandwich bread slices: Soak for 30 seconds on one side, then turn and soak the second side for 30 seconds, or until saturated but not falling apart. 60 seconds total. b. Sandwich bread slices thinner than ¾”: Soak for 20 seconds on one side, then turn and soak the second side for 20 seconds, or until saturated but not falling apart. 40 seconds total.
- Use a slotted spatula to transfer battered slices to the hot pan, leaving behind excess batter. Don’t push the bread around in the pan.Cook until golden brown on the bottom, 3 to 4 minutes, swirling the pan occasionally so the butter/oil soaks into the bottom of the bread.When golden brown on the bottom, flip. Cook until the second side is golden brown, 3 to 4 minutes. If you can push down on the center of the toast and see liquid squeezing out, it's not done yet.NOTE: If the toast is cooking too quickly, reduce the heat to medium-low. After the second batch, I typically reduce the heat to somewhere between medium and medium-low.
- Transfer cooked French toast to the wire rack-fitted pan in the oven to stay warm. Wipe the pan between batches to ensure the butter doesn’t burn. Repeat with the remaining slices, adding more butter/oil to have a light coating in the pan.
- Serve French toast warm with a pat of vegan butter, if desired, and drizzle with maple syrup.
Notes
- Use soft, sturdy breads such as fresh bakery-style white loaves or thick-cut sandwich bread to ensure the best texture.
- Do not use crusty breads like sourdough or breads with large holes, as they absorb too much or can become chewy.
- Adjust cinnamon quantity between 1½ to 2 teaspoons according to taste preference.
- Toast the bread slices before dipping to prevent overly soggy French toast after cooking.
- Kala namak is optional and adds a subtle egg-like flavor to the batter.
- Cooking times vary depending on the number of slices prepared; monitor to achieve golden edges and cooked centers.
Nutrition Information
Show Details
Calories
256kcal
(13%)
Carbohydrates
32g
(11%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.03g
(2%)
Sodium
390mg
(16%)
Potassium
166mg
(4%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
343IU
(7%)
Vitamin C
0.4mg
(0%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10big slices
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 390mg | 16% |
| Potassium | 166mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
62 reviews
Excellent
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