Orange French Toast One of the great tasty recipes that doesn't make it on the sentient diet is traditional French toast. But with the vegan revolution in full swing, some smart cook came up with using soft tofu in place of the eggs and a wonderful breakfast dish is reborn, just as delicious as ever. The Oxford English Dictionary cites usages of "French toast" in English as early as 1660 made from toasted bread soaked with wine, orange juice, and sugar. French toast has been listed as one of the hot food trends of the coming year. Tell that to kids who just love it year after year. It is obligatory camping fare. It is a such a tasty way to use up day old bread. As with any simple food, the dipped slice is enhanced by a wide spectrum of flavors and textures. Chefs delight in the element of surprise and serve it for an elegant dessert with sweet sauces and ice cream. Variations show up sweet coated with chopped nuts or cornflakes, stuffed with almond paste and raspberry jam, slit to make a side pocket and stuffed with bananas or soft goat cheese and fresh herbs. Day-old and stale are key words here; fresh bread will just end up soggy. While sweet baguettes and sourdough are favorites, any whole wheat, granola, or raisin bread can be used. Cream, half and half, whole milk, nonfat milk, or soy milk all work equally well as juice for the soaking liquid. Butter and maple syrup are certainly traditional toppings, but I also like a fruit syrup such as blueberry or raspberry, maple syrup, sautéed or fresh fruit, powdered sugar and fresh lemon wedges, even hot applesauce and vanilla yogurt. Multiply this recipe for how many you are feeding. Serves 1 1/4 pound soft silken tofu 1/4 cup orange juice 1 tablespoon sugar or agave nectar Three 1-inch thick slices of french bread Butter, for the pan In a blender or food processor, puree the tofu, orange juice, and sugar. Pour into a shallow dish. Melt a dab of butter in a frying pan set over medium high heat. Dip each slice of bread in the tofu mixture on both sides until all the mixture is absorbed. Don’t soak the bread too long. Place the slices of bread, in a single layer without crowding, in the hot pan. Cook each side of each slice of bread in the frying pan until golden brown, 2 to 3 minutes on each side. Serve immediately with vanilla yogurt, sprinkled with a pinch of nutmeg and garnished with any fresh fruit you like from bananas to berries. Or with warmed winter fruit for a special treat. Frozen French Toast Make your favorite batter and brown slices on both sides in butter. To freeze, lay the cooked slices on a parchment-lined baking sheet. Cool to room temperature and place in the freezer until frozen solid, about 3 hours. When frozen, remove from the sheet to individual plastic freezer bags for storage up to 3 months. Reheat in a toaster or microwave oven. Serve immediately. Preheat the oven to 475º. Generously butter a large baking sheet lined with aluminum foil. Make your favorite batter and arrange the well-soaked soaked slices on the baking sheet; brush the tops with butter. Bake on the lower third rack until golden, about 5 minutes each side, turning once. Serve immediately. Warmed Winter Fruit 6 dried apricot halves 1 tablespoon dried cherries 1 tablespoon golden raisins 2 tablespoons butter 1 each small apple and pear, peeled, cored, and sliced Pinch of ground cinnamon 1 sliced banana 1/2 cup canned sweet or sour pitted cherries, drained 1/3 cup maple syrup Cover the apricots, cherries, and raisins with hot water. Let soak 10 minutes. Melt the butter in a large skillet. Sauté the apple and pear over medium-low heat until soft. Drain the dried fruit and add with the cinnamon. Sauté 5 minutes. Add the banana, cherries, and syrup, and heat 2 minutes. Serve immediately spooned over the French toast. Enough for 2 servings. 
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