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Silken tofu and almond milk give this easy vegan French toast its creamy, custardy texture. A double dose of bananas makes a sweet start to the day. This breakfast recipe works best with day-old bread. If using a fresh baguette, let soak in custard for half the time.

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Recipe Summary test

prep:
45 mins
total:
45 mins
Servings:
6
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Ingredients

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Directions

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  • Preheat oven to 250 degrees.

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  • In a blender or food processor, combine banana, tofu, maple syrup, almond milk, vanilla, cinnamon and salt. Blend until smooth. Transfer to a large shallow dish.

  • Working in batches, soak bread in banana mixture 3 to 4 minutes per side. Melt 1 tablespoon coconut oil in a medium nonstick skillet over medium heat. Lift bread from banana mixture, allowing excess to drip off. Cook bread, flipping once, until a golden crust forms, 5 to 6 minutes per side. Keep warm in oven while cooking remaining batches. Repeat with remaining bread, adding more coconut oil for each batch. Serve topped with bananas and maple syrup.

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