A custard made from cornstarch, vanilla, water, and a little sugar, mixed with creamy silken tofu and of course cinnamon, is a delicious replacement for egg in this breakfast perfection. It has the beautiful golden-brown crusted exterior and soft chewy interior of top-notch traditional french toast, and nothing can beat the mildly sweet cinnamon-vanilla flavor.

Total time: 40 minutes

Ingredients:

1 cup silken tofu

⅛ teaspoons nutmeg

1½ teaspoons cinnamon

¼ teaspoon salt

2 cups water

2 tablespoons cornstarch

1 ½ tablespoons vanilla extract

3 tablespoons sugar

10-15 slices French bread or challah

1. With a hand blender, blend the silken tofu, nutmeg, cinnamon, and salt until completely smooth in a large bowl
2. Whisk together the water, cornstarch, vanilla, and sugar in a small pot. Continuing to whisk, cook over medium-low heat until it starts to bubble and becomes thick. 
3. Stir the cornstarch and water mixture into the tofu mixture.
4. Coat a skillet in oil (or use a non-stick skillet to make oil-free) and heat on medium. 
5. Dip one slice of bread into the custard mixture then place it on the skillet. When the custard on the bread begins to brown on the bottom, flip the french toast. When both sides are golden brown, remove from the skillet and replace with a new piece of bread dipped in custard. Continue this process until the custard is gone. Note, if the bread starts to stick to the skillet, add more oil.
6. Serve with maple syrup, vegan butter, whipped cream, fruit, chocolate mousse, or whatever else you like!