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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