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    CORNY FRENCH TOAST


    Source of Recipe


    by Nancy Berkoff

    List of Ingredients




    2 Tablespoons silken tofu (30 ml)
    1/4 cup vanilla soy or rice milk (60 ml)
    1/4 teaspoon nutmeg (1 ml)
    1/2 teaspoon cinnamon (2 ml)
    1 cup cornflakes (239 ml)
    3 slices whole wheat or raisin bread
    vegetable oil spray

    Recipe



    In a bowl, combine tofu, milk, nutmeg, and
    cinnamon until smooth.
    Crumble cornflakes (you're not looking for cornflake
    flour; crumble until each flake is broken in two
    or three pieces.) Spread flakes on a dinner plate.

    Dip bread in the tofu mixture until both sides
    are coated. Place each slice of bread (both sides)
    into the cornflakes. Press down slightly so they stick.
    Spray frying pan with vegetable oil and fry bread
    until each side is golden brown.
    Serve with sliced bananas, fruit preserves, or syrup.

    Note: If you don't have vanilla flavored soy or rice
    milk, use plain, and add a half teaspoon of vanilla
    extract and a quarter teaspoon sweetener. Also, if you're
    not a fan of frying (or you want to have breakfast
    cooking while you do other things), you can bake this
    recipe. Preheat oven to 375 degrees, while you prepare
    the bread. Spray a baking sheet with vegetable oil and
    place the prepared bread on it. Bake for approximately
    20 minutes or until golden and puffy.


 

 

 


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