Tofu is infinitely variable.  This uses silken tofu which is very liquid and also great for dips.

• 1 1/2 cup silken tofu
• 1 cup water
• 4 tablespoons oil
• Sea salt - to taste, but just a pinch
• 1 teaspoon vanilla extract
• 1/2 teaspoon nutmeg
• 8 slices whole wheat bread
• Canola oil for frying

Method

Put the tofu, water, oil, salt, vanilla extract and nutmeg in the large bowl of a food processor. Blend thoroughly. Pour the mixture into a medium bowl. Dip in the slices of bread, being sure to let a little liquid soak in.  Coat both sides of the bread.

Put enough canola oil in a skillet to lightly oil the pan.  Saute the dipped bread over a moderate heat until browned, turning to cook both sides.

Serve with maple syrup or jam.

Serves: 4

Contributor: Caroline Merrill

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