Jorge’s Tofulicious French Toast

This is an original recipe I concocted on December 9th, 2001, and have field tested on about a dozen subjects, none of whom died, and all of whom wanted seconds. It has become the way I make French Toast.

  • 1 block soft tofu (the kind that comes in a plastic tub with water)
  • about 1/2 cup milk
  • goodly amount of cinnamon and nutmeg (much less nutmeg than cinnamon)
  • about 2 tsp vanilla
  • a nice soft white bread (preferably thickly sliced)
  • butter for frying (substitute oil or margarine if you like)

Pre-heat skillet to a highish “medium” temperature.

Drain the water from the tub the tofu came in. Recycle the plastic tub, then whiz everything else together in a blender to a batter of pudding-like consistency. Pour the batter into a wide, flat pan or bowl. Melt butter into the now-hot skillet, then dip both sides of each piece of bread in the batter and fry in the butter. Be careful not to touch two pieces of bread together while frying, because the batter will stick them together as it cooks. Wait at least two minutes before flipping to fry other side so that the batter stiffens the otherwise soft toast.

Makes 4 3-piece servings, which you should put genuine maple syrup on and try to eat slowly (because otherwise your serving will be gone before you know it).

Jorge’s Jalapeno Hotcakes

These slightly spicy pancakes are my turn on the apple pancake recipe Jeanne Lemlin wrote in her fantastic Main Course Vegetarian Pleasures.

  • 2 jalapeño peppers
  • 4 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla
  • 1 ½ cups white flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup whole wheat flour or corn meal
  • 1 ¾ cup milk

Pre-heat a cast-iron skillet on medium heat. Thinly slice the jalapeños, then sauté with the butter, vanilla, and brown sugar for ten minutes. Meanwhile, combine the dry ingredients. Carefully pour in the hot jalapeño mixture and return the skillet to the stovetop. Add the milk and mix until smooth; you can add a little more or less milk to vary the thickness and number of the pancakes. Scoop the batter into the pan until it pools at the cake size you like. Flip after the bubbles that appear have popped, then cook for an additional 30-60 seconds on the other side. Swipe a stick of butter across the skillet between cakes. Serve with maple syrup.