Tofu makes amazingly rich custards and absorbs flavors like a sponge. Here’s a favorite recipe from the 90s that helped earn me the nickname “Tofu Guru”.
by Tina Martini, The Medicine Chef
Most people who taste my Tofu French Toast say they see no need to ever go back to an egg-battered version. As always chef’s, use this recipe as a guide to lead you into your creative groove on.
- Bread of choice (I like to use cinnamon-raisin)
- 1/2 of a 12.3 oz. box of silken tofu (I use Mori Nu extra firm)
- 3/4 c almond milk
- 1 tsp. vanilla
- 3/4 tsp cinnamon
- 1/2 tsp ground fennel
- 1/3 tsp cardamon
- 1//3 tsp allspice
- 1 tbls whole grain flour
- 2 tbls maple syrup
- Drain tofu thoroughly.
- Place tofu in blender, along with all remaining ingredients. Blend until smooth.
- Pour custard into a shallow dish.
- Heat skillet or griddle to medium-high heat, and coat surface with safflower or coconut oil.
- Dip bread slices into the custard and scrape excess batter off on sides of the dish. This french toast will take a little longer to cook than a traditional egg french toast. Make sure you are only coating the bread and not soaking it through.
- Lay coated bread on hot surface and leave it alone. It will take four to five minutes to brown and firm up.
- Turn when the corner of the bread comes up easily and cleanly.
- Place on parchment lined sheet pan, and hold in warm oven.
- Serve with compound butter (below) and warm maple syrup.
Cherry/Orange Compound Butter
- 1 stick butter, room temperature or 1/2 c Earth Balance Vegan “Butter”
- 2 tbls dark sweet cherries, finely chopped
- 1 1/2 tsp orange zest
- 1/4 tsp vanilla
- Fold all ingredients lightly. Do not over mix or the butter will turn a grayish purple. Nobody wants to eat gray food!
- Scoop completed butter onto parchment paper, and roll into a log.
- Twist the ends and refrigerate until firm. You can make butter up to two days in advance.
Soy (tofu) is a very controversial food. There is so much conflicting information about soy. Please use your common sense when making the decision whether or not to incorporate soy into your nutrition plan. If you were not raised on soy it’s best not to over indulge. Ayurvedic medicine (the oldest system of medicine known) tells us to eat the foods your mother raised you on. Two to three, three ounce servings per week is all that would be recommended. Please do not eat genetically modified soy ever! Organic soy products only.
Tofu was developed in Indonesia, and made it’s way across Asia gradually. The cancer rate in these high soy diet countries was virtually non-existent until the introduction of commercial fast-foods. Soy contains two very powerful phytonutrients; genistein and diadzien. These are phyto-estrogens that actually protect the hormone receptors from damage. These receptors look similar to a goal post on a football field. When we eat hormone-laden foods, have an abundance of unmanaged stress,i.e. sendentary lifestyle, or drink excessive amounts of alcohol, the hormones that naturally occur (Yes men, this means you too,) race through our receptors and overload them. The receptors become twisted, and the hormones themselves become damaged. The DNA is mis-read and we end up with a mass of cancerous cells, A.K.A., breast cancer, prostate cancer, lung cancer, (Yes, lung cancer is a hormone based cancer) cervical, ovarian, and uterine cancers. The afore mentioned phytonutrients are round in nature. Here’s the part that amazes me: these phyto warriors seek out just the damaged receptors, and “park” on top of them. This blocks any further hormones from entering and becoming mis-read DNA, thus protecting you from hormone based cancers! Nature is so miraculous. Don’t you agree?
The spices we are using are Mother-Natures antibiotics. Fennel is a powerhouse of digestive medicine, as well as helping to regulate hormone production. Fennel is one of the founding foods in ancient Shamanic medicine. Cherries contain blood-strengthening anthocyanins. They strengthen the vascular walls, keep cholesterol in check, and greatly increase circulation to the feet. They also help us sleep more soundly, by deepening our circadian rhythm. Maple syrup is a great source of many minerals such as, calcium, manganese, iron, and potassium. Minerals help repair enviromental damage in our cells as we sleep. This gift from nature also contains phenolic compounds that are also found in tea, blueberries, red wine, and flax seed. Phenolic compounds, aka polyphenols, prevent stroke, protect arteries from oxidative cholesterol damage, and prevent the formation of blood clots. One of the most researched polyphenols is epigallocatechin gallate, or EGCG. This is the compound most sought after in green tea. We known EGCG improves endothelial function, thus providing cardiovascular strength and protection from heart attack. It also reduces insulin sensitivity and lowers blood pressure. All of these characteristics together help kick your natural fat-burning inferno into high gear.
|by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook
Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!