Transport yourself to a charming lakeside cafe with this incredible Vegan Strawberry & Almond French Toast! Inspired by a sweet memory from a sunny afternoon in Oakville, Ontario, I’ve recreated that perfect brunch moment with a wholesome, plant-based twist. This recipe swaps eggs for a silky, protein-rich tofu batter, creating a perfectly custardy toast that’s both indulgent and nourishing. Get ready to fall in love with your new favorite weekend breakfast!
Ingredients
• For the Vegan Batter
• 1 12-oz package / 340 g organic silken firm tofu
• ½ cup / 120 ml unsweetened soy, rice or almond milk
• 2 tsp / 10 ml pure maple syrup
• 1 tsp / 5 ml pure vanilla extract
• ½ tsp / 2.5 ml almond extract
• ½ tsp / 2.5 ml ground cinnamon
• Pinch sea salt
• For Cooking & Serving
• 6 slices rustic whole grain bread
• 1-2 Tbsp / 15-30 ml raw virgin coconut oil, for frying
• 1½ cups / 360 ml sliced fresh strawberries
• 6 Tbsp / 90 ml sliced almonds
• Extra pure maple syrup, for drizzling
Instructions
1. Create the Batter: Add all batter (tofu, non-dairy milk, maple syrup, vanilla extract, almond extract, cinnamon, and salt) to a blender. Blend until completely smooth and combined. Pour the mixture into a shallow dish or bowl large enough to dip a slice of bread.
2. Heat the Pan: Heat a large skillet or griddle over medium heat. Add a bit of coconut oil and swirl to coat the surface.
3. Soak the Bread: Dip one slice of bread into the batter, allowing it to soak for a few seconds on each side until fully saturated. Lift the bread, letting any excess batter drip back into the dish.
4. Cook the French Toast: Place the battered bread onto the hot griddle. Repeat with more slices, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and cooked through.
5. Serve and Garnish: To serve, top each slice of French toast with ¼ cup / 60 ml of sliced strawberries, 1 Tbsp / 15 ml of sliced almonds, and a generous drizzle of pure maple syrup.
Nutritional Information
• Per serving (1 slice with toppings)
• Calories: 213
• Protein: 9 g
• Carbs: 16 g
• Total Fat: 11 g
• Saturated Fat: 4 g
• Fiber: 4 g
• Sodium: 146 mg
• Cholesterol: 0 mg
Pro Tips
• If working in batches, keep cooked French toast on a baking sheet in a warm oven (200°F / 90°C) until ready to serve.
• For an extra protein boost, spread a thin layer of your favorite natural almond or peanut butter on the toast before adding toppings.
• Use slightly stale, sturdy bread like sourdough or a rustic whole-grain loaf. It soaks up the batter better without becoming soggy.
FAQ
Q: Is this vegan french toast a good source of protein
A: Yes, this is a great high-protein vegetarian breakfast. Each slice contains 9 grams of protein, primarily from the silken tofu batter and whole grain bread. For an extra boost, you can add a layer of almond butter as suggested in the pro tips.
Q: Can I make this french toast without tofu
A: The silken tofu is key to creating the rich, custardy texture that replaces eggs in this recipe. While you could experiment with a chickpea flour or cornstarch-based batter, it would significantly change the taste and texture. We highly recommend using silken tofu for the best results.
Q: What is the best bread for vegan french toast
A: For the best texture, use a sturdy, slightly stale bread. Rustic whole-grain, sourdough, or a thick-cut brioche-style vegan bread are excellent choices because they absorb the tofu batter well without becoming soggy.
Q: How do I store and reheat leftover french toast
A: Store leftover french toast in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispness, place slices in a toaster, air fryer, or on a baking sheet in a 350°F (175°C) oven until warmed through. Avoid microwaving, as it can make the toast soft.
