3-4 ounces tofu, mashed
1 teaspoon Ener-g egg replacer
2 tablespoons milled flax seed
3 tablespoons turbinado sugar
1 teaspoon vanilla
1/4-1/2 cup nondairy milk (I use rice)
1/2 cup coconut milk
5 thick slices Italian bread, stale
oil, for frying
1/2-3/4 cup pineapple chunks (fresh or frozen), to taste
1 tablespoon water
1 teaspoon sugar
1. Mix mashed tofu with flax, egg replacer, vanilla, and sugar. Add a small amount of the nondairy milk, and all coconut milk. Add more nondairy milk if batter is too thick.
2. Soak the bread in the mixture for a minute on each side, and fry it in a little oil over medium heat. Don't touch the bread for a minute to let it form a crust, then use your spatula to get it off the pan, so it doesn't.
3. Cook it until golden on each side, approximately 3 minutes a side.
4. For the sauce, heat up the pineapple, water and sugar until the pineapple is defrosted or soft. Blend it in a food processor or blender.
Serve it with orange juice and kiwi on the side. Its more delicate than traditional french toast, but I like it better!
Source of recipe: I had some leftover coconut milk, and needed to use it; experimenting in the kitchen.