Savoury Vegan French Toast

Nothing against sweet French toast but it’s not the only way to roll! This savoury version is fab.

Ingredients (serves 2)

150g silken tofu

30g chickpea flour (3 tablespoons + 1 teaspoon)

100ml non-dairy milk or water

2 tablespoons nutritional yeast flakes

¼ teaspoon salt

¼ teaspoon black salt

½ teaspoon garlic powder or granules

¼ teaspoon turmeric powder

½ cup grated vegan cheese

1 teaspoon wholegrain mustard

½ teaspoon dried mixed herbs (or a handful of fresh parsley, roughly chopped)

Optional: vegan ham, olives, sundried tomatoes, finely chopped

4 - 6 slices robust bread (sourdough is ideal)

Approx. 2 tablespoons oil for cooking

Instructions:

1.        Measure the first 8 ingredients (from tofu to turmeric) into food processor or jug (if you’re using a stick blender). Blend until smooth and creamy.

2.        Add grated cheese, mustard, herbs and any optional extras you want, and stir to combine. Pour into a wide shallow dish.

3.        Soak bread in the mix for a couple of minutes: make sure it’s covered all over. While it’s soaking, prep any garnish you want to add before serving.

4.        Heat a drizzle of oil in a pan over medium heat. Add the first two or three slices of bread to the pan. Cover the pan with a lid: keeping the heat in this way will help cook the top of the bread and make flipping it over easier.  It will take four or five minutes to cook the first side enough to get a tidy flip. Turn each slice carefully and cook the second side (no lid required).

5.        Serve hot!

Notes:

·      I like to make a double batch of the tofu/chickpea batter and cook the leftover batter when I’ve finished making the French toast. It’s perfect in sandwiches the next day with lettuce and tomato and vegan mayo.

·      You can make this batter the day before you need it, and keep it in the fridge.