I’m an adventurer in the world of vegan cooking - dedicated to crafting and sharing ambitious plant-based cuisine because vegan food shouldn’t mean boring food!

Classic French Toast

Classic French Toast


Figuring out how to make vegan brioche has been a bit of a revelation. Having access to a sweet, enriched bread has meant I can make SO MANY of my favourite dishes. This one really speaks to the America-phile in me. The best french toast I ever had was from a place called Gracies Diner in up-state new york. We had fried green tomatoes, scrambled eggs and a side of french toast. So far I’ve put together a vegan version of the scrambled eggs and now, EXCLUSIVELY FOR YOU, here’s my take on french toast!

The spices are delicate and the kala namak (our old mate from the tofu scramble recipe) brings a really gentle egginess which is hard to beat. The rice flour should be familiar too - it helps to thicken the custard and cooks up almost exactly like an egg-based custard.

I’ve not included any serving ingredients below because this recipe is more than delicious on its own, but I would definitely advise serving with Oatly creme fraiche and some nice fresh blueberries. Also, if you have a sweet tooth or are a sucker for authenticity, feel free to drizzle with maple syrup. Enjoy!

150g silken tofu

6 tbsp caster

2 tbsp rice flour

1/8 tsp kala namak

150g soy milk

1/2 tsp vanilla

1/8 tsp nutmeg

1/4 tsp cinnamon

4 3/4 inch slices vegan brioche

1 tbsp vegan butter

In a high speed blender, combine all the ingredients apart from the brioche and butter. Blend until completely smooth. Pour the mixture into a shallow baking tray or roasting dish. This is your “custard”. Don’t worry if it smells overly eggy, this is the kala namak. The fragrance and flavour will diminish once it’s cooked.

Place a medium frying pan over a medium/high heat and add half of the butter - bring to temperature until the butter is completely melted and spluttering. Meanwhile place a slice of brioche in the “custard” and allow it to soak for around 30 seconds before flipping and soaking the other side.

Place the soaked brioche in the frying pan and fry for a good 30 seconds before lifting a corner to check if its done. It should have a nice mottled brown pattern, just like normal french toast. Flip over and fry the other side. When cooked on both sides, remove from the pan and place on some kitchen towel. Repeat the process with the remaining slices, adding the other half of the butter to the pan after the second slice.

Serve with vegan creme fraiche (I use oatly) and your favourite berries, with a good drizzle of maple, agave or date syrup. I also like to dust with icing sugar right before serving.

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