Multigrain bread is coated with soft, pureed tofu instead of egg for a vegan twist with maple vanilla and cinnamon spices
Remove tofu from package and place into dry paper towels to pat dry until most of the excess moisture is removed.
Cut the tofu into small cubes and add to a high-speed blender with the milk, cinnamon, maple syrup, and vanilla extract and blend on high until thoroughly combined into a smooth and creamy mixture. Pour mixture into a medium bowl.
Cut slices of bread diagonally and place into bowl with tofu mixture until fully coated.
Place a skillet over medium heat and add the butter substitute until almost completely melted so that bottom of the skillet is thoroughly greased.
Place bread slices into pan and keep over medium heat. Flip after 5-7 minutes or until bottoms are golden brown. Let other side cook for an additional 5-7 minutes.
Once both sides appear golden brown, remove from heat and serve with additional maple syrup and cinnamon on top. Sprinkle with raw pumpkin seeds and enjoy!
This recipe was created by RDBA's "House Foods Tofu Boost: A Plant Based Recipe Contest" winner, Joannah Konecny, RDN at Inserra ShopRite.