This vegan vanilla french toast recipe is from The Get Healthy, Go Vegan Cookbook by PCRM’s leading expert, Dr. Neal Barnard. It’s higher in protein than your average egg-free recipe, thanks to the use of tofu and soymilk. Dr. Barnard also uses agave nectar, which he states is a more diabetic-friendly sweetener. We originally shared this recipe when the book launched, in 2010, but just recently updated this post!
Dr. Neal Barnard Battles the Metabolic Syndrome with Diet
The Get Healthy, Go Vegan Cookbook is based on a landmark two-year study conducted by Dr. Barnard, which showed that a vegan diet more effectively controls type 2 diabetes. He also found that it’s beneficial for weight loss, the reversal of heart disease, and the improvement of many other conditions.
Dr. Barnard and nutritionist Robyn Webb came together to create this cookbook, which contains 125 healthy recipes. The entire collection is free of animal products (including dairy), low in fat, and maintains a low-to-moderate glycemic index. Most of the recipes are also quite easy and contain easy to find ingredients, like this simple vanilla French toast. Here are a few quick notes and substitution options for the ingredients used in this recipe.
- Silken Tofu: This type of tofu blends up easily into a smooth puree. For this recipe, a firm or medium-firm type should work well. In this vegan vanilla French toast, it acts as both an egg alternative and adds richness. Mori-nu brand is shelf-stable, but it is sometimes sold refrigerated. There are a couple other brands that make silken tofu specifically, which are refrigerated.
- Soymilk: The tofu and soymilk provide more protein and natural calcium than most alternatives. Dr. Barnard does like to use soy for its health benefits. But you can use another type of milk beverage if you don’t have soymilk on hand.
- Bread: This isn’t a gluten-free book. Dr. Barnard uses good old-fashioned whole wheat bread. You can substitute gluten-free, if needed.
Special Diet Notes: Vegan Vanilla French Toast
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, vegan, plant-based, and vegetarian.
- 8 ounces low-fat silken tofu, drained
- ½ cup unsweetened vanilla dairy-free soymilk
- 1 tablespoon agave nectar
- ½ teaspoon ground cinnamon
- Pinch nutmeg
- Vegetable oil cooking spray
- 12 slices whole wheat bread
- Puree the tofu, soy milk, agave nectar, cinnamon, and nutmeg in a blender.
- Pour the mixture into a pie plate.
- Coat a large skillet with cooking spray.
- Dip each slice of bread into the tofu mixture and cook over medium heat for about 3 minutes per side or until golden brown.