Stuffed and Stacked French Toast

A delicious breakfast indulgence

RECIPE AND PHOTOGRAPHY BY DOUG MCNISH

Executive vegan chef, consultant, author, educator, activist and father from Toronto, ON.

DOUGMCNISH DOUGLAS-MCNISH

Egg and milk-soaked bread fried in butter is not necessarily the first thing you think of when you think of vegan cuisine. Thankfully, here is the perfect recipe to replace this decadent breakfast staple. In this version, eggs are substituted with a little bit of soft tofu and flour, giving this dish the same body and texture as traditional French toast. B on appétit!

Makes 9 slices

Serves 3

INGREDIENTS

Mascarpone

• 2 cups water

• 1 Tbsp. agar powder

• 2 cups raw cashews, soaked and drained (see note)

• ¼ cup deodorized coconut oil

• 3 Tbsp. maple syrup

• 1 tsp. finely grated lemon zest

• 2 Tbsp. freshly squeezed lemon juice

• 1 Tbsp. pure vanilla extract

• 1/4 tsp. sea salt

Strawberry Compote

• 1 cup frozen strawberries

• 3 Tbsp. sugar

• 1 Tbsp. pure vanilla extract

• 1 tsp. freshly squeezed lemon juice

• ¼ tsp. cinnamon

French Toast

• 1 cup unsweetened almond milk

• 1/3 cup chopped firm vacuum-packed tofu

• ¼ cup all-purpose flour

• 1 Tbsp. agave nectar

• ½ tsp. cinnamon

• ½ tsp. pure vanilla extract

• ¼ tsp. black salt

• 9 slices of your favourite bread

• Vegetable oil, for cooking

FOR SERVING

• Maple Syrup

• Fresh berries (optional)

Directions

1. Preheat the oven to 200 F (100 C). Line a baking sheet with parchment paper.

2. Make the Mascarpone: In a small pot, combine the water and agar powder. Bring to a boil, uncovered, then reduce the heat to a simmer and cook, stirring constantly, one to two minutes.

3. In a high-speed blender, combine the agar mixture with the drained cashews, coconut oil, maple syrup, lemon zest, lemon juice, vanilla, and salt. Blend until smooth and creamy. Transfer to a container and refrigerate until cold, about three hours. Remove from the fridge and place in a food processor fitted with a metal blade. Process until smooth and creamy.

4. Make the Strawberry Compote: In a small saucepan, combine the strawberries, sugar, vanilla, lemon juice, and cinnamon and bring to boil, uncovered. Reduce the heat to a simmer and cook, stirring occasionally, until the mixture thickens, about 15 minutes.

5. Make the French Toast: In a blender, combine the almond milk, tofu, flour, agave, cinnamon, vanilla, and black salt. Blend until smooth and creamy. Transfer the batter to a medium bowl.

6. In a large frying pan, preferably nonstick, heat just enough vegetable oil to coat the bottom of the pan over medium-high heat. Dip a slice of bread in the batter. Turn and dip the bread in the batter again so that all sides are coated evenly.

You want the bread to be completely covered in batter. Cook the bread until golden brown on the bottom, three to four minutes. Flip and continue cooking until the other side is golden brown, three to four more minutes. You may need to add a little oil to the pan when you flip the bread. Transfer to the prepared baking sheet and keep warm in the oven while you cook the remaining slices of French toast.

7. To serve, place six slices of the French toast on a work surface. Generously spread the mascarpone over each slice, followed by a layer of strawberry compote. For each serving, stack two slices of French toast, slathered with the mascarpone and strawberry compote, on top of one another. Top each stack with a plain slice of French toast. Serve immediately with maple syrup and fresh berries, if using.

NOTE:

To soak the cashews, place them in a large bowl with 4 cups (1 L) of hot water for at least one hour or overnight, covered, and stored in the fridge. Drain and rinse the cashews, discarding the soaking liquid.

Nutrition facts per serving

Calories 700; protein 16 g; fat 34 g; carbs 82 g.