Crunchy Apricot Toast
- 1 cup apricot nectar
- 2 Tbsp. apricot preserves
- 1/4 cup soft silken tofu
- 1 cup corn flakes, coarsely crushed
- 6 slices of thick, day-old French or Italian bread
- Nondairy margarine, for frying
- Maple syrup, as a condiment
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In a blender, mix together the apricot nectar, preserves, and tofu until they are smooth then pour the apricot mixture into a shallow dish. Place the crushed corn flakes in a separate shallow dish. Soak the slices of bread in the apricot mixture, turning to thoroughly coat each side, then coat them with the corn flakes. Melt the nondairy margarine on a griddle or large skillet over medium heat. Fry each coated slice of bread until the corn flakes start to brown-about 4 or 5 minutes-then flip it over and cook the other side.
Serve hot with maple syrup. |
