The Ultimate Vegan French Toast

To make the almond butter, roast the almonds for 10-12 mins at 180°C until they start to brown and smell deliciously toasted.

While they are still hot, transfer to a high-speed blender and blitz until smooth. Keep scraping down the sides and blending until you have a smooth almond butter. Add a little salt if you like. (You will need a very strong blender for this).

In a high-speed blender, combine the tofu, brown sugar, chickpea flour, soy milk, vanilla, nutmeg and cinnamon. Blend until completely smooth. Pour the mixture into a shallow, wide bowl or a small baking tray.

Add each slice of bread separately into the mixture and soak each side for 30 seconds, until fully drenched in the liquid.

Heat a frying pan over medium-low heat. Add a 2 tbsp of butter and, when it's almost melted, add a slice of toast. Don’t try to move the toast until at least 2 mins have passed as you will break the crust that is forming. Check after 2 mins if it’s formed slightly charred edges, it could take a few minutes more. It’s better to cook these slowly and on a low heat. When it’s done, flip and cook the other side. Repeat with each slice.

To serve, layer each slice with a squeeze of maple syrup, almond butter and your choice of toppings. I’ve used raspberries, pistachios and a spoon of soya yogurt.