French Toast Baked Tofu - Vegan MoFo Recipe #3

Today, I'm thankful for...

...French Toast Baked Tofu.  I got the recipe from Tina's Carrots 'n Cake blog and made it today.  If you want to see pretty pictures of all the steps, visit her blog.  Warning:  You need a *LOT* of prep time for this.  I had intended for this to be my breakfast, but it turned out to be lunch instead.  Guess I should read through the recipes first before deciding when to make them.  


The ingredients:

a package of extra firm tofu

a cup of vanilla soy milk

1-1/2 Tbsp. vanilla extract

1/2 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. nutmeg

1/4 cup brown sugar

1-1/2 cups shredded coconut (unsweetened)

(in lieu of the 3 spices...I used 1 tsp. pumpkin pie spice)

Press water from tofu for about an hour.  (HUH?  I had to google "press water from tofu for an hour" to figure out how to do this.  If you need to learn like I did, click here.  I used a 5-pound weight.)

Then, cut it into cubes and marinate in a mixture of soy milk, vanilla, cinnamon, ginger, and nutmeg for two hours.  Yep.  Two hours.

When half your day is gone and the tofu is done marinating, preheat the oven to 375 degrees, spoon the cubes out with a slotted spoon and put in a bowl with the coconut and brown sugar.  Toss to coat.  Bake for 15 minutes, then stir, and bake for 15 minutes more.

After it cooled off a bit, I ate it as is.  It was super yummy - the perfect amount of sweetness and the tofu cubes actually did resemble bread a bit.  You could dress it up a little with maple syrup or fruit toppings or something else yummy.

If you make it, I hope you like it.  Let me know...