I haven’t had french toast in years… Having bread slathered in sugar for breakfast is simply not a part of my world anymore – because I choose to make food choices that bring health to my body. However, I sure did miss the *feeling* of having french toast. The indulgence… so, I was ecstatic when I found I could capture some of that “feeling” whilst making the dish into something that was actually health *promoting* rather than health detracting. Naturally, you could still pour maple syrup on this if you wish, thus probably recreating even more of the experience, and still at least not eating the bread…but my goal was to obtain a breakfast that felt indulgent but was low in sugar to not spike my blood sugar. So I ate this plain, and was very happy to!
1 package organic tofu, extra firm
Drain, rinse, then slowly and gently squeeze out some additional liquid out of the spongey block.
Place on paper towels and cut into 8 slices. Use a paper towel to blot each piece briefly.
- 1 egg, beaten
- 2 tsp ground flax
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- pinch salt
- 3 drops liquid stevia
- 1/8 tsp psyllium husk powder
- 1/2 tsp molasses (optional, but I added this to add a “hint” of maple syrup flavor. Molasses is unfiltered so has minerals to justify its sugar, this will add about 5-6 carbs which is doable for most).
Mix all ingredients in a small bowl.
Coat each “slice” in the batter, and cook on skillet over medium heat 3-4 minutes per side.
This makes 8 pieces, which for me is two servings. This allowed me the “experience” of french toast, while i was getting protein, omegas, fiber, spices, and very low sugar. Win-win!
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