Vegan pumpkin French toast is a wonderful holiday breakfast recipe.  How to replace the eggs in French toast? Tofu!  Disclaimer: this recipe is in partnership with Nasoya.  I received product but all opinions are my own.

We are in full-on holiday season.  It’s a time for fall food and family, both of which are rich with nostalgia.  My family loves brunch.  Whenever we get together at a restaurant that serves French toast, someone at the table orders it.  A thick slab of bread, smothered in maple syrup.  What’s not to love?  Unfortunately, French toast is not vegan.  So I started to think… hmmm.  How can I make French toast without eggs?

Tofu!  Nasoya tofu is a versatile ingredient and can be used in range of recipes.  Nasoya makes great tofu with simple ingredients, like water, soybeans and salt.  They’ve been a leading provider of natural and organic foods for over 30 years, so they know their stuff!  Their innovative packaging and products make Nasoya’s tofu a convenient choice that can be easily prepped, prepared and enjoyed.

Tofu is a great source of plant-based protein, with up to nine grams of protein per serving.  I’ve snuck tofu into a wide variety of recipes on this blog in order to amp up the protein content, and this pumpkin French toast recipe is no different.

In addition to adding protein, when cooked, Nasoya’s tofu batter creates the egg-like texture and appearance of traditional French toast.  Blend it with your favorite plant-based milk – almond, soy and cashew work best.  Toss in nutritional yeast for an eggy taste, and pumpkin puree and spices for a seasonal touch.  A delicious vegan pumpkin French Toast recipe!

Enjoy vegan pumpkin French toast for a cozy holiday breakfast.  The Friday after Thanksgiving, I made this for my family using pumpkin leftovers.  They devoured it!  Smother it in maple syrup like my brother does or top it with stewed fruit like I do.  Tofu isn’t just for soups and scrambles anymore!

If you try this recipe, let me know! Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see your vegan French toast creations!  

Buen provecho,

Becca

Print Recipe

Pumpkin French Toast

Nasoya tofu is the secret ingredient in this vegan pumpkin french toast! Tofu creates the same eggy texture and marbled effect, while adding some protein. Use gluten-free bread if needed.

Servings

slices

Ingredients

Pumpkin French Toast

• 8 oz Nasoya's tofu *See notes
• 3/4 c plant-based milk *soy or cashew work best
• 1/4 c pumpkin puree
• 1 1/2 tbsp nutritional yeast
• 1 1/2 tbsp ground flaxseeds
• 1 tbsp maple syrup
• 2 tsp pumpkin spice mix *see notes to make own
• 1/2 tsp vanilla extract
• pinch ground black pepper
• coconut oil for cooking *or other oil
• 8 slices gluten-free bread *or bread of choice

For serving

• maple syrup
• Stewed fruit

Servings slices Ingredients Pumpkin French Toast 8 oz Nasoya's tofu *See notes 3/4 c plant-based milk *soy or cashew work best 1/4 c pumpkin puree 1 1/2 tbsp nutritional yeast 1 1/2 tbsp ground flaxseeds 1 tbsp maple syrup 2 tsp pumpkin spice mix *see notes to make own 1/2 tsp vanilla extract pinch ground black pepper coconut oil for cooking *or other oil 8 slices gluten-free bread *or bread of choice For serving maple syrup Stewed fruit

Instructions

1. In a food processor, combine all ingredients except for the bread and coconut oil. Process on high until smooth. Pour into a shallow dish and set aside.
2. Toast the bread slices until hard but not burnt. Alternatively, use day-old bread.
3. Heat a large cast-iron skillet on medium heat. Once the skillet is hot, add the oil.
4. Dip bread into the batter, thoroughly coating each side. Fry the slice until golden brown, then carefully flip to other side.
5. Cook the other side for 3-5 minutes, until golden brown. Carefully remove and repeat with the remaining slices.
6. Serve with maple syrup, fruit, nuts, or other preferred toppings. The slices are best when eaten immediately, but they can keep for 3-5 days in the refrigerator.

Recipe Notes

• Nasoya's silken tofu works best, second best is firm.  With firm tofu, you may need to adjust amount of almond milk.
• An additional way to keep the done slices warm, is to turn the oven to warm and place slices inside until ready to eat.

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