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
• 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.
Makes 3 servings