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Vegan French Toast with a Blueberry Compote

As someone who has never enjoyed eggs, some traditional breakfast foods can be difficult to enjoy

 

French toast is no exception. The dense egg dredge was never something I enjoyed in terms of flavour or (slimy) texture 

So, with a block of tofu and some kitchen basics you will be able to enjoy this version of French toast, less the animal by-products

For best results, use my CINAMMON SPICE and CITRUS SALT blend

 

 

WHAT YOU NEED: 

1 bread loaf, sliced 1" thick

1/2 Tofu block, firm

1 cup milk

2 tsp vanilla

1 tbsp sugar

1 tsp Cole's Cinnamon Spice Blend

Dash of salt

 

For the compote:

1 cup fresh fruit

1 to 2 tbsp sugar

1 lemon juiced 

 

WHAT YOU DO:

1. In a high powered blender, combine all of the ingredients, except for the bread, and blend until smooth - about 1 minute

2. Heat cast-iron and lightly oil

3. Dredge bread and then fry on each side until golden brown 

4. While making French toast, heat a sauce pan to medium heat, add all of the compote ingredients and mix.

5. Cook until fruit wilts. Sauce will thicken with time

6. Spoon compote on top of French toast, a d enjoy!!!


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