Marmalade-Almond Stuffed French Toast

Serves: 4

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free

Ingredients

Preparation

In a food processor, combine tofu, almond extract, mamalade, maple syrup, 1 tablespoon soy milk and salt. Purée until very smooth, 2 to 3 minutes, scraping down sides once or twice.

Using a sharp paring knife, gently slice a pocket into the side of each piece of bread. Using a pasty bag, squeeze approximately 1 tablespoon of tofu mixture into each pocket. If you don't have a pastry bag, use a small spoon. Smooth with the back of a spoon.

In a large sauté pan, melt half the butter over medium heat. Dip bread slices in egg white mixture, coating both sides generously. Arrange 3 or 4 slices in prepared pan, sprinkle with cinnamon, and cook until golden brown, about 3 to 4 minutes for each side. Repeat with remaining butter and bread. Serve warm with maple syrup. Garnish with fruit or confectioners sugar, if desired.

Recipe by Chef Ken Charney, former PCC staff

Learn more about our recipes. View guidelines »

More about: almonds, tofu

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