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Strawberry-Ricotta French Toast

Each slice of this fragrant French toast contains a pocket full of sweet, homemade vegan ricotta flavored with citrus zest, vanilla, and cinnamon. Drizzled with warm Strawberry-Rhubarb Syrup, this brunch main dish is sure to be a huge hit.

by Emily Barth Webber

December 7, 2009

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Serves: 8 to 10
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Makes 8 to 10 slices

What You Need For The French Toast:

  • 1 loaf French bread
  • 1-1/2 cups ripe bananas, sliced
  • 1-1/2 cups vanilla soymilk
  • 1 teaspoon cinnamon
  • 1/8 teaspoon turmeric
  • 1-1/2 tablespoons golden flaxseed meal

What You Need For The Filling:

  • 8 ounces firm tofu (not silken)
  • 2 tablespoons raw cashew butter
  • 1/2 teaspoon lemon zest, grated
  • 1/2 teaspoon orange zest, grated
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon orange juice, freshly squeezed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon sea salt
  • 2 cups fresh strawberries, sliced
  • Olive oil for frying
  • Strawberry-Rhubarb Syrup (see VegNews recipe)

What you do:

  1. Slice the ends off the French bread. Starting at one end, measure 1/2-inch down the loaf and slice the bread 3/4 of the way through. Measure another 1/2 inch, and slice all the way through. You will have a one-inch slice of bread with a slice down the middle. Repeat this procedure until the whole loaf is sliced.
  2. In a blender, combine bananas, soymilk, cinnamon, turmeric, and flaxseed meal and purée until smooth. Pour into a shallow dish.
  3. In a food processor, prepare the filling. Combine the tofu, cashew butter, lemon zest, orange zest, sugar, lemon juice, orange juice, cinnamon, vanilla, and sea salt. Blend until smooth and stir in strawberries. Spoon 3 tablespoons of filling into each bread pocket and gently squeeze shut (without overfilling).
  4. Preheat a large nonstick skillet over medium heat and add 1 tablespoon olive oil. Dip each bread pocket into the batter, gently coating both sides. Fry bread slices for about 5 minutes on each side, or until golden brown. Continue with remaining slices. Serve immediately with warm Strawberry-Rhubarb Syrup. If not serving immediately, keep warm in a 175-degree oven on a wire rack.

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