Tofu combines with almond butter, cinnamon and almondmilk in this tasty egg- and dairy-free version of a well-loved classic. The toast browns best in a nonstick skillet. If you like, serve with a dollop of vanilla soy yogurt topped with sliced fresh strawberries for a scrumptious start to your day.
2/3 cup mashed plain firm tofu (about 1/4 of a pound)
2 tablespoons smooth almond butter
1/4 teaspoon pure almond extract
1/4 teaspoon ground cinnamon
12 slices whole grain or white bread
6 tablespoons lightly toasted slivered almonds
Powdered sugar, for sprinkling
Canola spray oil
Preheat the oven to 200°F. Place a large plate in the warm oven. Combine almondmilk, tofu, almond butter, almond extract and cinnamon in a blender and blend until smooth. Pour into a wide, shallow dish.
Lightly coat a nonstick skillet with spray oil and heat over medium-high heat. Dip bread slices 1 at a time in almondmilk mixture, letting the excess drain off. Place in the hot skillet and cook until just browned on the bottom, about 2 minutes. Flip and brown the other side, about 2 minutes more. Lower the heat to medium if needed to prevent burning. Place French toast on the warmed plate in the oven while cooking remaining bread slices. Garnish with almonds and a light sprinkling of powdered sugar.
Per Serving: Serving size: 2 slices, 230 calories (80 from fat), 9g total fat, 1g saturated fat, 300mg sodium, 29g carbohydrates, (5 g dietary fiber, 6g sugar), 11g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.