Tuesday, January 13, 2009

Pudding Toast


We didn't shop for food over the weekend--we were too busy with other stuff, such as Will's college scholarship applications. When I came home after work on Monday and looked into the pantry, it was a Stone Soup moment. There wasn't a whole lot to work with.

We had a loaf of bread in the freezer downstairs, and a pound of tofu in the fridge. Signs pointed to French toast. I tossed the tofu into the Vita-Mix with some maple syrup and orange juice (we were even out of soy milk, and I almost never let that happen--I love my soy lattes too much!)

Emma came along right after I poured the blended mixture into a bowl. She swiped a spoonful and reported, "Tastes like pudding." When the rest of the family came home, she announced, "Mom made pudding toast!"
Pudding Toast
1 lb. firm tofu
1/2 to 3/4 cup orange juice
2 T ground flax seed
2 T maple syrup
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
10 slices whole wheat bread
cooking spray
Preheat oven to 400 degrees. Lightly spray a nonstick baking sheet with cooking spray. Place the tofu and 1/2 cup of the orange juice in blender or food processor. Add flax seed, maple syrup, vanilla, cinnamon, and salt. Blend well to pudding consistency, adding more orange juice if needed. Pour mixture into a shallow, flat-bottomed bowl. Dip each slice of bread in the mixture to coat both sides. Place coated bread slices on baking sheet, and bake five to eight minutes until beginning to brown. Turn over and bake about five minutes on other side, until golden brown. Serve hot, topped with maple syrup or applesauce.

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