Your brunch dreams are about to come true with THE best Vegan French Toast ever. It's soft, sweet, and golden with a texture just like French Toast made with eggs. Made quickly and easily with regular pantry ingredients, in under 15 minutes!
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FEATURED COMMENT
"Without a doubt the best vegan French toast recipe I have tried. My boyfriend adores French toast and since becoming vegan, I have been on the hunt for a recipe that would taste like the real deal and this is it!"
- Julie ⭐️⭐️⭐️⭐️⭐️ More reviews →
Raise your hands if you love French Toast. *me! me! me!* It's got to be one of the best vegan breakfast recipes and today I am bringing you THE most amazing Vegan French Toast EVER!
We are talking thick, crusty bread, dunked in thick, sweet custard then pan-fried or griddled until it reaches fluffy golden perfection. The texture is perfection. It's like proper eggy French toast only without the eggs!...<Thank you tofu!>
Mel x
How To Make French Toast Without Eggs
Regular French toast is made with eggs so it is not vegan friendly. However, it is very easy to make a vegan version that is just as good, and some have said even better than the traditional egg version.
To do that we make our vegan French Toast with a custard made from extra firm tofu instead of eggs. It sounds strange but it really works and it's way better than all the vegan versions out there that use ground flaxseeds, chia seeds, or cornstarch. And it gets bonus points for being packed with protein!
When you make French Toast with eggs, the eggs cook in the custard and start to set. That's what gives you the soft, melting, custardy centre and it's something that is missing in most vegan eggless French toast recipes.
And that my friends is where my recipe is different. Because it uses extra firm tofu instead of eggs, as the French Toast cooks in the pan the custard starts to set and you end up with the same texture as you would if using eggs. It really makes a world of difference and that is why this really is the best vegan French toast recipe. Interestingly I use tofu in much the same way in my vegan quiche recipe and it works just as well.
Ingredients
Here's a quick rundown on what you need to make to make this recipe:
- Extra-firm tofu - It must be extra-firm tofu or you won't get the intended texture.
- Dairy-free milk - Any type you like such as almond milk, soy milk, almond milk, or cashew milk. Preferably unsweetened. If it happens to be sweetened omit the sugar from the recipe.
- Vanilla, cinnamon, salt - All for rich delicious flavour!
- Vegan butter - I recommend adding some to the custard for richness and to use vegan butter to cook the French toast in the pan. This will give it the very best flavour.
- Bread - Crusty, sturdy, good quality bread. More on that below.
Let's Make Vegan French Toast!
Can't wait to make this delicious Vegan French Toast? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your own kitchen. I also recommend watching my recipe video.
1 - Blend up the custard.
2 - Cut bread into thick slices and drench them in the custard mixture.
3 - Fry in a hot pan. Don't turn until a nice golden crust has formed.
4 - You can serve them up as you cook each slice or pile them up on a plate and keep them warm in a very low oven until you've finished cooking the entire batch.
Making In Advance
You can make the custard 2 or 3 days in advance and keep it in the fridge ready to dunk bread into at a moment's notice, and you can also reheat the cooked French Toast slices in a hot pan or a toaster.
However, if you want a really great prep in advance option I highly recommend you check out my Vegan French Toast Casserole. That can be prepped the night before, then left to soak up all of the yummy custard in the fridge overnight. Then when you get up the next day you can pop it in the oven. It's ultra-convenient for a lazy weekend or holiday brunch and is always my most popular breakfast recipe during the holidays!
Serving Suggestions
Of all of my vegan tofu recipes, this Vegan French Toast is my favourite. It is absolutely incredible just as it is with a generous glug of real maple syrup. Take it up a notch with a big knob of vegan butter or vegan brown butter to melt over it too.
It is also amazing served with anything you'd eat with pancakes, like a dollop of vegan yogurt or whipped vegan ricotta, and fresh berries of choice, and a glug of maple syrup too if you are feeling generous!
Or try it with my vegan caramelized bananas, frozen berry compote, Vanilla Roasted Strawberries, Date Caramel, Vegan Lemon Curd, or Blueberry Lavender Sauce.
Recipe FAQs
French Toast is a simple recipe. It's important to use quality ingredients for it to be at its best. Slightly stale, rustic, crusty, white bread like French bread or sourdough, cut into thick slices makes the best French Toast.
That's because it's sturdy with good texture and won't fall apart easily and it has goof flavour. Because it's stale and not fresh it is able to absorb the tofu custard better. If the bread is thin and too soft, like cheap white sliced grocery store bread, it won't absorb the custard well and will fall apart. It also won't have a nice chewy crust and good flavour.
Most important is that whatever bread you use should be a few days old. Fresh bread does not make the best French Toast. This makes it a great recipe for using up any stale bread you might have.
Extra-firm tofu works best in this recipe and if you want the very best results then that's what you should use. Any other type will produce a less texturally realistic result. So just bear that in mind. The taste will stay the same but the texture will be much softer because the toast won't set the same in the pan.
No. A recipe will always say if you need to press the tofu. In this recipe it is being blended up into a wet custard so it doesn't need to be pressed.
If you only have fresh bread you can leave some slices out on the counter overnight. This will dry them out a bit. Or you can put the fresh slices on a baking tray and bake in a really low oven until they are a bit dry.
To make vegan French toast, simply cut the slices of bread into chunky sticks and follow the rest of the recipe as it is. It won't really affect the cooking time at all.
Use gluten-free bread. The custard is naturally gluten-free.
Recipe
Vegan French Toast
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 cup (240 mls) dairy-free milk
- 4½ oz (130 grams) extra firm tofu (about ½ a cup that is very packed in)
- 2 teaspoons vanilla extract
- 2 tablespoons sugar , cane, turbinado or white (not brown or coconut sugar)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- 1 tablespoon OPTIONAL vegan butter , plus a little extra for brushing on the griddle/pan
- 6 thick slices crusty, sturdy, white bread , it should be a couple of days old (use gluten-free bread if necessary)
INSTRUCTIONS
- Add everything except the bread to a blender and blend until completely smooth.
- Preheat a griddle or a pan over a medium/low heat.
- Brush the griddle/pan with a little vegan butter (oil can be used instead but butter tastes better).
- Pour the blended 'custard' into a wide bowl and dip the bread in it. Leave it to sit for around 20 seconds then turn over and leave for another 20 seconds. Make sure all areas are covered, then lift it out and quickly dip the crust around the edges.
- Carefully place the custardy bread slices onto the preheated griddle or pan. Cook for around 4-5 minutes or until deeply golden, then flip carefully and cook for another 4-5 minutes on the other side, or until deeply golden. Try not to move it or peek until a nice crust has formed on each side.
- Remove from the pan and serve immediately or keep warm on a plate in a low oven until the entire batch is ready.
NOTES
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Tami H says
Made this recipe on a busy Sunday morning. It was EXCELLENT, quick, and easy. This is going into my normal rotation. I got about 12 regular sized French toasts from one batch. Thanks for this wonderful recipe. Now we don't have to avoid French toast for breakfast.
Melanie McDonald says
So pleased you enjoyed it, Tami, and thank you for your review. It’s much appreciated!
Wen says
Hi Mel, I only have regular thin-sliced sandwich bread and lots of thick-sliced raisin bread in the freezer. So no day-old quality sourdoughs and the like... do you think the raising bread would hold up well? I could leave it out on the kitchen counter to thaw/harden as you had suggested...
Melanie McDonald says
Raisin bread is great! And yes leave it out on the counter for a while so it stales a bit. Or you can put a few slices in the oven on low to make it a bit dryer.
Elva Bevan says
Oh wow, another craving for food from my former life satisfied! I don’t know why I waited so long to try it!
Lisette Davidson says
Hi, I have never owned a blender and this seems such a good recipe I would like to try it. Can you simply whisk ingredients together with a balloon whisk? Would that work just as well?
Melanie McDonald says
You wouldn't be able to whisk extra firm tofu smooth. Unfortunately the mixture does need to be blended. Sorry!
Lisette Davidson says
Thanks for your answer. Would a stick blender work?
Melanie McDonald says
Yes that should work fine. Tofu blends pretty easily. I'd break it up into small pieces to make it easier for the stick blender to cope with. Hope you enjoy the recipe!
Nicole says
Tasty! Thanks 😊
candice koski says
I have not made it yet.i have all the ingredients,plan to make it to night.I live a lone and just looks great.I bought your book and cook many of the recipes from it. I hope you write another one. THANK YOU VERY MUCH! candy
Melanie McDonald says
Thank you Candice! I'm really pleased you're enjoying it. Hope you enjoyed the French toast too!
Kelly says
I started out with a flax seed recipe and then wondered about tofu, searched and found this recipe! It was perfect! I actually just blended the tofu with the flax seed mixture and it was great—tasty, with a great texture! Thanks for sharing this recipe!
Caroline says
This was delish! I’m traveling to a cabin without a blender- could the custard be frozen in advance? Thanks!
Melanie McDonald says
I wouldn't freeze it. Tofu's texture changes when frozen and becomes grainy. I think it would ruin it. You could put it in a jar/container in a cool-bag or with an ice pack to keep it chilled while you travel though. It will keep for a good 5 days, maybe up to a week if kept refrigerated.
Jaimie says
Yummy! I mistakenly only had defrosted tofu (I freeze all my tofu usually) and though it wasn't super "custardy" because of my lack of planning ahead, it still turned out great even with a thinner batter! Can't wait to try with regular tofu. My hubby approved. My sister and her family of four all love this recipe too.
Jenifer says
Love the vegan French Toast. My son loves it he has an egg allergy, he was happy to get some French Toast that doesn't make him feel bad. Thank you!
Violeta says
Hi, this looks like a great recipe! I want to try it but wanted to double check first whether the tofu needs to be pressed?
Melanie McDonald says
No because it's being blended up with liquid. A recipe will always say if the tofu needs to be pressed.
Hope you enjoy it!
Suzanne says
Excellent, served these for a family brunch, loved by EVERYONE ❤️Thank you!
Julie says
How wonderful the french toast was! We had enough mix for two days. Lovely!
Jennifer says
All I can say is “WOW”, just wow! This was so delicious!!
Sheryl says
This recipe is the very BEST French toast I’ve ever made. I’ve made a lot of vegan French toast, too. It is absolutely perfect and if you make a lot and freeze then they come out nice in a toaster oven.
Melanie McDonald says
Thank you so much Sheryl. I'm really pleased you're enjoying the recipe!
Pris says
Can I use this recipe for scalloped potatoes. Of course I would leave the cinnamon and vanilla out of some of the egg mixture.
Melanie McDonald says
I've only ever used it for French toast so don't know how it would turn out. Scalloped potatoes don't generally have egg in them anyway though. Why not just follow a good scalloped potato recipe and use vegan milk, vegan stock, vegan butter and vegan cheese etc.
Adding vegan scalloped potatoes to my recipe to-do list 😉