angled view of a plate of vegan french toast drizzled in maple syrup and served with ripe bananas

Indulgent Vegan French Toast

 Ingredient Notes

  • Silken Tofu: Traditionally french toast uses beaten eggs and milk to make the custard/batter. Silken tofu (not firm tofu) is mimicking the eggs and is giving that protein content. This is a staple to the recipe!
  • Soy Milk: Soy milk tends to have a higher protein content which works well when making indulgent vegan french toast. If you are intolerant or allergic to soy you can swap this out for another dairy-free milk and it’ll still work great.
  • Chickpea flour: Again this is high in protein and fibre which helps the custard when fried to take on that egg-like texture.


Cooking Notes

  • Black Salt: When you first add the black salt to the blender and give it a whizz you’ll think I’m mad as it may smell overly ‘eggy’. This is always the case and when heat is applied to black salt it mellows it all out so the taste and smell are very subtle, trust me on this one.
  • Controlling The Heat: Butter, even vegan butter can burn quite easily. You could get that nice golden brown crispy toast but it is smothered in burned butter ruining the whole thing! I think most french toast recipes do high heat and rapid frying because of the egg in the custard. We have no egg so we can go low and slow making sure our butter is browned (not burned) and not filling our kitchen with smoke.
  • Neutral-Tasting Oil: This is added with the butter so the butter has less chance of burning.


Indulgent Vegan French Toast

A vegan take on french toast, whizz up the ingredients, get dunking and frying your bread and have vegan french toast for breakfast in minutes!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, Dessert
Cuisine: French
Keyword: Baking, Bread
Servings: 2 people, 4 hobbits, 20 fairies


  • Blender


For The Custard

  • 150 g Silken tofu
  • 150 ml Soy milk
  • 1/2 tsp Vanilla extract
  • 1 tsp Maple syrup
  • 2 tbsp Chickpea flour
  • 5 tbsp White granulated sugar
  • 1/8 tsp Black salt/Kala namak
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Ground cinnamon


  • 6 Slices of thick white bread
  • Vegan butter
  • Neutral tasting oil


  • Place all of the 'custard' ingredients into a high-speed blender or immersion blender. Blend until you get a nice smooth custard.
  • Pour the mixture into a baking tray big enough for one slice of bread. Place a slice of bread in, let it soak for 30 seconds and then flip to soak the other side.
  • Meanwhile, bring a large non-stick frying pan over medium heat. Add a small tsp of vegan butter as well as a drizzle of your neutral-tasting oil.
  • Add the now slightly soaked slice of bread into the pan, you want to hear a little sizzle but nothing too over the top.
  • Let it fry on medium-low for 2-3 minutes before checking the bottom. It should have a nice crispy brown pattern. Keep frying and checking in 30 second intervals until you get that pattern. Flip to fry the other size.
  • Soak and fry the other slices (3 per person) and serve with maple syrup, bananas, powdered sugar, berries, anything you fancy!


Silken Tofu used can be found here
Vegan Butter used can be found here
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