But eggs and milk aren’t the most eco-friendly ingredients. It takes 53 gallons of water to produce a single egg and 820 gallons of water to produce just 8 ounces of milk. Crazy, huh? So this recipe uses almond milk, and is thickened with a little tofu and chia seeds instead. It fries up well and is super-satisfying—all while being lighter on the planet.

Serves: 6
Prep and cooking time: 20 minutes
1½ C almond milk
½ C firm tofu
1 Tbsp pure maple syrup, plus additional for serving
2 Tbsp chia seeds
1½ Tbsp nutritional yeast
1½ tsp cinnamon
¼ tsp ground nutmeg
Pinch of salt
6 - 12 slices of bread, about ¾ inch thick
3 Tbsp margarine, for frying, plus extra as needed
Fresh berries, to serve
Powdered sugar, to serve
Add the almond milk, tofu, maple syrup, chia seeds, nutritional yeast, cinnamon, nutmeg and salt to a food processor or blender and pulse until mixed and tofu is almost smooth but a tiny bit crumbly. You want this liquidy enough to coat the bread with; if it’s not, add some more almond milk, a little at a time, and pulse.
Place the bread slices neatly inside a large casserole dish and pour the mixture over the bread. Flip the slices to coat the other side, and leave resting in the mix.
Heat the margarine in a skillet over medium heat. Once the pan is hot, add a few slices of bread. Let one side cook and turn golden brown, about 3 minutes, then flip to cook the other side.  
Stack on plates and serve topped with maple syrup, fresh berries and powdered sugar. 

Like this recipe? Sign up for updates!