Marmalade-Almond Stuffed French Toast

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.