Vegan Pumpkin French Toast
Prep time
Cook time
Total time
Author: The Edgy Veg
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4 servings
Ingredients
- ½ cup unsweetened soy milk
- ½ cup pumpkin puree
- ½ cup medium tofu, pressed
- 1 tbsp coconut sugar, any sugar really, I just prefer coconut
- 2 tbsp nutritional yeast
- ½ tsp black salt/Kala namak
- 2 tsp vanilla extract
- 1 tsp pumpkin pie spice (optional if you want it more "pumpkin spice")
- 8 slices of bread (option to use gluten-free)
- 2 tbsp vegan butter, for frying
Optional Toppings & Garnish
- Maple syrup, to drizzle
- Powdered sugar, to sprinkle
- Fresh fruit, for topping
- Plant-based whipped cream, for topping
Instructions
- To a high-speed blender, soy milk, pumpkin puree, tofu, coconut sugar, nutritional yeast, Kala namak, vanilla, and pumpkin pie spice and blend until smooth and creamy. Transfer to a large but shallow bowl.
- Heat a large frying pan over med-high heat (non-stick preferred) and melt 1 tbsp butter.
- In batches, dip a slice of bread into the pumpkin/tofu mixture and coat both sides generously. Place it onto the pan and repeat to fill the pan.
- Cook both sides of the bread for 3 to 4 mins each, or until golden brown.
- Remove each slice from pan and serve with powdered sugar, maple syrup, fresh fruits, nuts or whipped cream.
Nutrition Information
Serving size: 2 slices Calories: 274 Fat: 10g Sugar: 7.5g Fiber: 3.2g Protein: 11.7g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2021/09/30/vegan-pumpkin-french-toast/