Makes 8-16 slices – depending on shape and size of tofu block and how thin (or thick) you slice it.
My dear friend B. Lutz, who loves to play with food, told me one day about using tofu as French toast. I was sure she was a bit off. I just could not imagine the flavor and texture combination doing anything but raising riot in my mouth. And I tried it anyway. And I am glad I did. These crispy slices of tofu somehow manage to pull off the texture of French toast. Topped with fried bananas, toasted pecans and reduced coconut Balsamic vinegar, you can happily forgo the syrup. What a way to get a great blast of sweet tasting, high-protein in your morning.
- 1 lb firm, organic, (preferably sprouted) tofu sliced to 1/4” thick.
- 1-2 ripe bananas – sliced to 1/4”-1/2”thick “coins”
- 1 c pecans, chopped
- Coconut oil for frying
- Reduced Coconut Balsamic vinegar*
- Optional pure Maple Syrup
In a hot skillet (preferably cast iron) dry roast the pecans until browned and you can start to smell their aroma. Remove from skillet at once and set aside for further use. In the same hot skillet add about 1-2 t coconut oil and fry bananas till lightly browned, turning once. Remove from skillet and set aside for further use. In same skillet add more coconut oil, just enough to lightly coat it, and add sliced tofu. Fry until it starts to get crispy on the outside with the inside still moist. Turn once and do the same.
Serving it up: Place tofu slices on plate, top with friend bananas and toasted pecans. Drizzle with Reduced Coconut Balsamic vinegar and/or pure maple syrup. Be ready for a surprise.
If the Reduced Coconut Balsamic vinegar doesn’t work for you, just use pure maple syrup.