Vegan Vanilla French Toast Recipe from Dr. Neal Barnard

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.

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.

This healthy vegan French toast photo is from Bigstock, because the book is black and white. But this is vegan (no eggs or dairy in the making of this photograph!), and we did obtain visually similar results when tested.

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.

Vegan Vanilla French Toast

Prep time

10 mins

Cook time

24 mins

Total time

34 mins

This recipe is reprinted with permissions from The Get Healthy, Go Vegan Cookbook: 125 Easy and Delicious Recipes to Jump-Start Weight Loss and Help You Feel Great by Neal Barnard, MD.

Author: Neal Barnard, MD

Recipe type: Breakfast

Serves: 6 servings

Ingredients

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

Instructions

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.

Notes

Special note: If you are Type 2 diabetic and have never tried agave nectar, please do.This natural sweetener comes from a succulent that is similar to aloe vera and is a great substitute for sugar in most recipes.