How To make Tofu Stuffed French Toast
1/4 c Dark raisins
1/4 c Golden raisins
1/4 c Currants
1/4 c Diced candied orange peel or
Candied fruit Without cherries 1/2 c Brandy or rum
1 lb Loaf semolina or italian or
-french Bread 1 lb Extra-firm tofu
2 ts Grated orange or lemon zest
3 Eggs
1 c Plain or vanilla regular
-soy milk 1 ts Vanilla extract
3 tb Melted butter or oil
Or nonstick cooking spray Maple syrup or confe -ctioners' sugar -- (optional) Recipe by: The Washington Post 11/6/96 Soak raisins, golden raisins, currants and candied peel in small bowl with brandy for 30 minutes. Slice bread diagonally into 1-inch slices, discarding ends. Carefully pull center from each slice, leaving about 1/2 inch of bread inside crust. Set aside rings of crusts. Tear centers into 1/2-inch pieces and place in large bowl. Crumble tofu into bowl with torn bread, breaking tofu into bits the size of cottage cheese curds. Drain soaked fruit and add to bowl. Add grated citrus zest. Beat eggs with soy milk and vanilla extract in another large bowl. Pour half of the mixture into bowl with torn bread. Stir with fork until bread is moistened and everything is well combined. Add 2 or 3 bread rings at a time to remaining egg mixture, turning pieces once, when well moistened. Meanwhile, heat half of butter in large, heavy skillet over medium-high heat. Arrange soaked bread rings in pan. Spoon moistened bread and fruit mixture into center of each ring, pressing with back of spoon to pack firmly. Cook until toast is browned on bottom, 3 to 4 minutes. Turn and brown second side. Remove to warm platter. Repeat with remaining butter and bread until all has been cooked. Serve at once, accompanied by maple syrup or sprinkled with confectioners' sugar. Or, cool slices of stuffed toast, wrap tightly in foil and freeze. Reheat in 350-degree oven, wrapped in foil, 15 to 20 minutes. (6 to 8 servings). Variation: Use 1/2 cup each dried blueberries and chopped dried cranberries in place of raisins, currants and candied fruit. Soak in Grand Marnier or Triple Sec. From Dana Jacobi's "The Natural Kitchen: Soy!"(Prima, $14). By Margaret Sheridan, The Los Angeles Times. -----
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Peanut Butter and Jelly Stuffed French Toast - College Cooking
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It just takes four ingredients to create this breakfast and lunch fusion! My favorite part about this dish is that you can eat it like a sandwich, maybe even take it on the go...
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Peanut Butter and Jelly Stuffed French Toast
Ingredients
Challah Bread
Peanut Butter
Jelly
2-3 Eggs
Maple Syrup or Chocolate Sauce
- Cut a thick slice of Challah bread, then cut a slit into the bottom. Stuff with peanut butter, and jelly then seal. Crack eggs and mix. Soak stuffed Challah in egg. Melt butter in a pan on medium heat. Once melted fry on all sides for 2-3 minutes. Slice on an angle and drizzle maple syrup or chocolate sauce.
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Simple French Toast Recipe - Make Tofu French Toast
Healthy and dairy-free recipes are becoming more popular in recent years and substitutions of ingredients are easy to get and make. Any meat or dairy based dish for any occasion can be turned into a vegetarian/vegan friendly one. For a nutritious day starter, here is a creative take on how to use tofu for breakfast. Here is Simple French Toast Recipe - Make Tofu French Toast
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Garlic Caprese Burrata Toast
Easy & Healthy Vegan French Toast (eggless french toast) ↠ vegan breakfast ideas (high protein)
This vegan french toast or egg-less french toast is a prefect Sunday treat plus its easy, healthy, and high in protein ! Usually vegan french toast is made with banana's or flax seeds but this recipe is banana free and instead made with tofu and chickpea flour. Among sweet vegan breakfast's this has to my favorite ! In the video a recipe for a delicious and easy vanilla sauce is also included, and they are very similar to the original version ! one is them is oil free as well :)