Make these vegan french toast sticks in no time with no eggs, a handful of ingredients, and a blender! Just blend, dip and cook. They’re lightly sweetened, incredibly flavourful and perfect for all ages!
Have a special event coming up? Or is it time to change your breakfast or brunch routine?
I cannot recommend this vegan french toast recipe enough!
It’s fun, delicious, egg-free, protein-dense, and loved by both kids and adults alike. In fact, my entire group of taste testers could not believe their taste buds and my kids had NO idea they were no eggs in these.
Ingredients + Substitutions
Here’s what you’ll need:
- Bread: Make sure to use day old bread for extra sturdiness and use bread that is a little more dense than regular sandwich bread slices. You want the french toast to hold up well after being soaked in the batter. I like French bread, vegan challah or sourdough. You may sub with gluten free bread, if needed.
- Tofu: Use extra firm tofu and make sure to drain and pat it dry to avoid too much excess liquid in your batter.
- Coconut milk: I use “lite” for lower fat, but if you want a richer batter, you may use full fat coconut milk.
- Maple syrup: To sweeten your batter. If you plan to serve with maple syrup, you may omit the syrup in the batter.
- Vanilla + cinnamon: For flavour, don’t skip unless absolutely necessary.
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add everything except the sticks of bread to your blender and process until smooth. (photos 1-2)
Pour the batter into a wide, shallow bowl and dip several pieces of bread on all sides. Let that soak for 30-60 seconds. (photos 3-4)
Heat a nonstick griddle or well-seasoned cast iron pan or another non-stick frying pan and cook your vegan french toast sticks for 2-3 minutes on each side, until golden brown. (photos 5-6)
NOTE: Repeat as needed for subsequent batches.
Serve with a sprinkle of powdered sugar, fresh fruit, and some maple syrup for dipping.
I use a large and well-seasoned cast-iron skillet. I like cast iron because it retains its heat very well.
But you may also use a nonstick griddle or another large nonstick pan.
If you have leftovers, keep them in the refrigerator in a sealed container for 2-3 days. Reheat on stovetop
I do not recommend freezing.
- Use bread that is sturdy and denser than regular sliced sandwich bread and cut your sticks into one-inch-thick pieces. You don’t want them too thin or they may break after soaking in the batter.
- Do your best to cut your french toast sticks into similar sized pieces for even cooking.
- Make sure to preheat your pan or griddle before cooking your french toast. If you don’t preheat, the batter may fall and get stuck to the pan.
- For low fat, you may use another dairy free milk such as almond milk, cashew milk or soy milk in place of the coconut. The recipe will work just fine, but won’t be as rich.
- For gluten-free, use your favourite gluten-free bread instead.
More delicious vegan breakfast recipes
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- 8 slices of 1 day old sturdy, thick-cut bread I like French bread or sourdough, but anything that's sturdy and a little dense.
- 13.5 ounce (400 ml) lite coconut milk the kind that comes in a can
- 12 ounce (350 grams) block extra firm tofu
- 2-3 tablespoons maple syrup or date syrup
- 2 teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- Slice your bread into approx one inch thick strips and set aside.
- Add all remaining ingredients (everything except the bread) to your blender and process until smooth.
- Pour the mixture into a wide and shallow bowl, working in batches if needed. Then dip several of your sticks of bread on all sides, letting it soak up the batter for 30-60 seconds.
- Heat a nonstick griddle, large skillet, or well-seasoned cast iron pan over medium heat. Grease first if necessary. Then cook your french toast sticks for 2-3 minutes on each side, working in as many batches as necessary, depending on the size of your griddle or pan.
- Serve with a sprinkle of powdered sugar, fresh berries, maple syrup, or enjoy as they are.