I haven't made this since I've been home from college, but as I read through the other French Toast recipes, I noticed that an allergy to bananas was saddening breakfast for some. I personally hate bananas, so this is my version. I've experimented with it a lot, so I'd appreciate feedback.
With a whisk or a fork mix the tahini (I use Joyva brand because it is very finely ground) and the soy milk until you have some smooth nutty milk. If both are pretty cold from the fridge, this could take some time. Listen to your favorite song. It helps, I swear.
Add the maple syrup and vanilla. Add the flour a tablespoon at a time. You may not need all three, depending on how thick your tahini was. The consistency you're looking for is almost like pancake batter--runny pancake batter. Add cinnamon and nutmeg to taste (and you CAN taste it because unlike regular french toast, there are no raw eggs to make you gag!). Use day-old vegan french bread sliced at least 1/2 thick. The thicker the vegan bread, the longer you let it sit in the goo. This is why stale vegan bread is good, you can soak the vegan bread without making it soggy. I've tried it with thickly cut homemade wheat vegan bread, and it was good, but it was kind of limp in that sad, not-so-fresh, sort of way.
On medium heat in a good non-stick pan pour a nickle-sized drop of oil and coat the pan. I'm an olive oil freak, so that's what I use. Put your vegan bread slices in and fry on both sides for 3-5 minutes. If the heat is too high, the coating will burn and the inside will be wet, so adjust the heat as you go. You may need to add a little extra oil now and then.
Then eat it howe'ver you like. The last time I made this, my dad and sister (both meat and dairy eaters) couldnt tell that it wasn't real French toast. Maybe they were just humoring me...but you'll tell me the truth, won't you?