Rainy morning French toast with whipped cream (vegan)

French Toast for 5:

12 slices of Eureka Bread (honestly it would be better if you used a thicker bread but in the rare case I eat bread I LOVE the Eureka brand)
2 cup of nondairy milk (I used vanilla almond milk)
4 Tablespoons tofu (I had firm on hand)
2 Dashes of vanilla extract
2 pinches of sea salt
2 Large dashes of cinnamon
Oil for frying (I used an organic spray I found at Mothers market )

Now. Directions:

I’m lazy and just rinsed my blender out (I made the whipped cream first since it needs to chill) and tossed in the milk, tofu, vanilla, salt, and cinnamon.
Spray the pan with oil and heat over a medium heat.
Soak both sides of the bread in the milk mixture (depending on how thick of bread you use. Since the bread I’m using here is average width I just coat both sides quickly).
Put the slice of bread in the the pan and cook until light brown (I give it about 30-40 seconds, thank you Netflix for helping me gauge my cooking times).
Flip to cook the other side. And then flip again…and again….basically till you feel it’s cooked through.
Repeat with all the slices of bread.

You can pair with the almond whipped “cream” (recipe below), maple syrup or in my case: almond whipped cream and all natural strawberry preserves (I’m the chubbiest vegan you’ll ever meet).

The almond whipped “cream” got rave reviews from my youngest who is eternally picky about all food items.

Whipped cream:
Serves a bunch depending on how heavy of a hand you have

16oz firm Tofu
1/2 agave syrup
2 tbsp Soy Milk
2 tbsp Vanilla Extract

Directions:

Place all the ingredients in blender and blend until smooth. Put in the refrigerator for an hour.
Then, dollop it on anything!

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