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Pumpkin Pie Vegan French Toast

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  • Author: Liv B
  • Total Time: 20 minutes
  • Yield: 8 pieces


Sourdough bread in a pumpkin pie-infused batter, fried until golden and topped with pumpkin sauce, coco whip and maple syrup.


Pumpkin Batter:

  • 1/2 block firm tofu (approx 6 oz.)
  • 1/4 cup pumpkin puree
  • 1 1/2 cups plant-based milk
  • 1 tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 2 tsp vanilla extract

For the French Toast:

  • Vegan butter for frying
  • 8 thick slices of your favourite bread, I use sourdough
  • pumpkin sauce (optional)
  • Maple syrup
  • coconut whipped cream (optional)
  • extra pumpkin pie spice for sprinkling


  1. Start by making the batter: add the tofu, pumpkin, plant-based milk, sugar, vanilla and pumpkin spice to a blender and blend until smooth. Pour batter into a shallow bowl.
  2. Heat a large frying pan to medium-high heat and add some vegan butter. When it starts to sizzle, dip a slice of bread into the batter, then quickly dip the other side. Allow any excess to drip off, then place in the pan. Cook a few minutes per side until golden brown. Repeat with the rest of the bread.
  3. Top with pumpkin sauce, coconut whip, maple syrup and a sprinkle of pumpkin spice. Enjoy!


Tip: the batter can be stored in an airtight container in the fridge for up to 4 days. This is great if you want to have french toast throughout the week (this way you don’t have to make the batter every time!).

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes

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