Savory Stuffed French Toast

Ingredients:

1 cup unsweetened non-dairy milk

1/4 cup cornstarch

1/4 cup flaxseed meal

1-2 teaspoons curry powder (taste with 1, add more if desired)

1 1/2 teaspoons garlic powder, divided

1 1/2 teaspoons onion powder, divided

1/2 teaspoon sea salt or to taste

Optional, but recommended: 2 teaspoons savory mint chutney

8 slices whole grain sandwich bread

8 loosely packed baby spinach or mixed greens

1 cup (8 ounces) Tofutti Better Than Cream Cheese, room temperature (or heated a few seconds in microwave)

1/2 teaspoon freshly ground black pepper

1/4 + cup vegan butter

Garnishes: halved grape tomatoes, a few leaves raw baby spinach or mixed greens, sea salt, and freshly ground black pepper

Directions:

In medium bowl, whisk together flour, cornstarch, flaxseed meal, curry powder, 1 teaspoon each garlic and onion powders, salt, and optional chutney, dissolving any lumps. Set aside to thicken.

Wilt baby spinach or greens either for a few seconds in large bowl in microwave or in skillet on stovetop over low heat. Fold in Tofutti Better Than Cream Cheese, remaining 1/2 teaspoon each garlic and onion powders, and 1/2 teaspoon black pepper. Preheat oven to low, approximately 170 degrees. Divide cream cheese and spinach mixture evenly among 4 slices of bread and spread almost to edges. Top each with remaining slices of bread.

Melt 1 tablespoon butter in skillet over medium-low heat. Dip one sandwich into non-dairy milk mixture for about 5 seconds, carefully flip and soak for about 5 seconds more. Gently lay into sizzling butter in skillet and cook 2 to 2 1/2 minutes or until golden on first side, lift with a spatula, tilt skillet to allow melted butter to coat once again, adding more butter if necessary, and cook another 2 to 2 1/2 minutes on remaining side or until golden. Lower heat if necessary.

Remove French toast to baking sheet and place in oven. Repeat with remaining sandwiches. Cut each in half diagonally with sharp serrated knife, garnish with grape tomato halves, raw baby greens, a few grains of sea salt, and black pepper. Serve immediately.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.