Step 1

To a high-speed blender, soy milk, pumpkin puree, tofu, coconut sugar, nutritional yeast, Kala namak, vanilla, and pumpkin pie spice and blend until smooth and creamy. Transfer to a large but shallow bowl.

Step 2

Heat a large frying pan over med-high heat (non-stick preferred) and melt 1 tbsp butter.

Step 3

In batches, dip a slice of bread into the pumpkin/tofu mixture and coat both sides generously. Place it onto the pan and repeat to fill the pan.

Step 4

Cook both sides of the bread for 3 to 4 mins each, or until golden brown.

Step 5

Remove each slice from pan and serve with powdered sugar, maple syrup, fresh fruits, nuts or whipped cream.