This recipe comes from Viva le Vegan! by Dreena Burton. If you can't tell already, I'm a big fan of her cookbooks. Eat, Drink & Be Vegan is my favorite, but pretty much any recipe you pull out of her books is guaranteed to turn out wonderful. As long as you make it right, that is -- I won't get into the time I misread 3 tbsp of tamari as 3 tbsp of tahini. That one turned out... weird, no fault of Dreena's of course.
When I first went vegan I was very sad that I was never going to have French toast again. I've always loved French toast, and I was happy when I learn that it (like so many things) also has a vegan equivalent. Now, I know a lot of people really love the "Fronch" toast recipe from Vegan with a Vengeance, but I find that recipe lacking compared to Dreena's version. She includes tofu and flax meal in the batter, which makes it thick and coat the bread like real eggs would. It also calls for vanilla non-dairy milk, which I almost never have on hand, but I substitute normal almond milk and just add a 1/4 teaspoon of vanilla extract and it works fine. I tried this recipe out on my parents and they were really impressed by it.
In this picture I was making French toast as breakfast-for-dinner, so I also included tempeh bacon, and a random polenta creation. I cooked the polenta slices in a frying pan for five minutes on each side, and then topped each with a dollop of salsa and vegan sour cream. It was very compimentary to the rest of the breakfast, oddly enough.
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