Every non-vegan who has ever tried this vegan eggy bread has been blown away by how authentic it tastes! The great thing about this recipe is that it can be turned into a sweet or savory dish (the batter is the same for both) so enjoy getting creative!
Ingredients
- 175 g (6 oz) silken tofu (ideally firm silken tofu)
- 120 ml (½ cup) unsweetened plant milk
- 1 tbsp vegetable oil
- 1 tbsp nutritional yeast
- ¾ tsp salt use Kala Namak/black salt to create ‘eggy’ taste
- Pinch of black pepper
- 4-6 slices of bread medium thick
Instructions
- Using a high-speed blender, blend all the ingredients together, apart from the bread, until very smooth.
- Heat a non-stick frying pan until hot then add a little oil, covering the bottom of the pan.
- Depending on the size of your frying pan, coat 1-2 slices of bread in the mixture and place in the pan.
- Cook for several minutes on each side until quite crispy and golden brown – make sure the bread isn’t soggy.
- Repeat the process until the mixture is used up. Serve hot.
Savory serving suggestions: avocado, cherry tomatoes, full vegan breakfast, maple syrup, vegan bacon, vegan cheese, vegan ham, vegan sausages, wilted spinach
Sweet serving suggestions: chopped banana, chopped nuts, coconut flakes, fresh berries, ground cinnamon, maple syrup, nut butter, plain vegan yoghurt, vegan chocolate spread