Easter Brunch

Here's what I made for brunch today~

Pecan Crusted Tofu French Toast

8 oz tofu
1 1/2 cup almond milk, or other non-dairy milk
1 tsp all spice
1 tbl agave nectar or other natural sweetener
2 tbl brown rice flour

6-8 slices bread (vegan whole grain bread is my preference, Ezekiel is good)
1 cup pecans, finely chopped

Safflower oil or earth balance for cooking

Blend tofu, almond milk, flour, agave nectar and all spice in a blender. Pour into a large plate and coat each piece of bread in the mixture. Allow to soak for 1-3 minutes. Next, have the pecans on a plate as well, and coat one side of the bread in pecans. Heat a large heavy-bottomed pan or pancake griddle over medium and add 1 tsp oil. Place the bread pecan side down and cook for 3-5 minutes, until the pecans are golden brown. Flip and cook for an additional 1-3 minutes, or until golden brown. Serve with earth balance and maple syrup or other fruit syrup.

Baked Tofu Strips:

I saw this tofu from Soy Deli at Safeway and gave it a try. It was pretty good- meaty and savory, for sure. I sliced the tofu thinly and fried in a little safflower oil for 8-10 minutes on medium low, turning every few minutes.

Fruit Salad (this would be a kick ass breakfast all on it's own. Fruit is God's gift to us, really):
apples
bananas
kiwis
strawberries
oranges

I love fruit because:
it is sweet
it helps with digestion
it hydrates
it gives me energy
and
I can eat it with my hands