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Chocolate Chip Ricotta Stuffed French Toast

What you need: 

Ricotta:
1 (14 ounce) block extra/super firm tofu, drained
(I used Trader Joe's high protein super firm)
2 tablespoons agave
1 lemon, juiced
2 teaspoons vanilla extract
2 teaspoons almond extract
4 tablespoons nondairy cream cheese
1 ounce orange juice
1/4 cup powdered sugar
6 tablespoons semi sweet chocolate chips Batter:
1 cup nondairy milk
2 teaspoons vanilla extract
1 1/2 tablespoons nutritional yeast
1/8 cup flour
3 tablespoons sugar Toast:
12 pieces bread
butter/oil, as needed for frying

What you do: 

1. For the ricotta, rinse the tofu, pat dry, chop in cubes, then crumble it with your fingers a little. Add tofu to a food processor.
2. To tofu, add the agave, lemon juice, vanilla and almond extract, cream cheese, orange juice and powdered sugar. Process until it's a smooth ricotta-like consistency, then fold in the chocolate chips.
3. For batter, in a shallow bowl big enough to fit the bread in, add the milk, vanilla, nutritional yeast, flour, and sugar. Heat oil/butter or dry skillet medium-high.
4. Lay out 6 pieces bread, and divide the ricotta mixture among them, then top with the other six pieces.
5. Dip the "sandwiches" into the batter mixture on both sides, then place onto the hot skillet. Cook until golden brown and a little crispy, then flip and do the same for the other side.
Serve with a sprinkle powdered sugar, and if you wanna get crazy, some vegan butter and syrup. These are amazing and taste just like a cannolli!
Source of recipe: Inspired by the recipe submitted by user "brookeisthebest" for stuffed blueberry cream cheese.

Preparation Time: 
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

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