Not-eggy bread!

I imagined this last night and I made it this morning, and it WORKED.  I had my doubts, but it was so satisfying.  I believe this dish goes by many names, including french toast, pan perdu, and the British eggy bread.  I served it the sweet way, as I thought it would work best with the lack of egg flavour…next time I will experiment and do it the savoury way, which I think is more common with the British version.

A quick and crowd pleasing way to totally blow the mind of your vegan sleepover pal!

Ingredients (feeds 2-4 depending on how hungry/greedy you are)

  • 150g silken tofu* (which is about half a packet)
  • 1 cup/235ml of soya milk (or other non-dairy milk, but I do think soya is probably best for this)
  • Pinch of salt
  • 1 tbsp maple syrup or sugar or agave (p.s. I hate agave)
  • 2 tbsp orgran no egg/vegg or 2 tbsp cornflour or maybe even regular flour if you are struggling


  • Oil (not olive oil)
  • 4-6 thick slices of good bread (tiger bread works particularly well, and here, for once, I am advocating white bread, so I recommend only eating this about once a year!)
  • Mixed berries (blueberries and strawberries recommended)
  • Maple syrup
  • Icing sugar
  • Vegan marg (vitalite, pure, biona or kokos)


  • Put everything prior to ‘oil’ on this list in a food mixer/blender. Blend, obvs!
  • Pour it into a large mixing bowl.
  • Heat some oil in a frying pan.
  • Dip the first two slices of bread in the mix, make sure they are coated.
  • Fry on both sides until it looks browned and cooked.
  • Whilst you do the next 2, I’d put them under a low grill to keep them warm.
  • Repeat process until all bread is cooked.
    To serve
  • Stack bread artistically on place, add berries, dust with icing sugar (not essential)
  • Serve with maple syrup and vegan marg for guests to add.


*It is very important to use silken tofu. Silken tofu is the one you are more likely to find in the world food aisle at a supermarket, along with Japanese ingredients.  It comes in a hermetically sealed box, which is where the coagulant has been added to the soy milk to form the tofu.  It is used for sauces and soups, and is more difficult to keep solid than the usual tofu you buy which is curdled rather than coagulated.  You can find out more here.  The type you are looking for will be in boxes like these.


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