20-Minute Vegan Peanut Butter Jelly French Toast
A plant-based twist on the classic breakfast sandwich, this vegan French toast combines creamy peanut butter and tart raspberry jam between slices of sourdough, dipped in a silken tofu custard and pan-fried until golden. The custard base uses almond milk, coconut sugar, nutritional yeast, and vegan butter to create an eggy richness without animal products. What sets this version apart is the umami depth from nutritional yeast and the protein boost from both peanut butter and tofu, making it surprisingly filling. The contrast between crispy exterior and soft interior, paired with sweet jam and nutty peanut butter, creates complex flavor layers. Ideal for vegans, dairy-free eaters, or anyone exploring plant-based breakfasts, this dish works for leisurely weekend brunch or quick weekday mornings. Toast it golden, dust with cinnamon and powdered sugar, drizzle with maple syrup, and serve alongside veggie sausage for a complete, satisfying meal that rivals traditional versions.
Ingredients
- 2 tablespoon vegan butter
- ½ cup almond milk
- 3 tablespoon coconut sugarmaple syrup1:0.75veganrefined-free
adds subtle molasses notes; reduce almond milk slightly to 1/3 cup
Full guide → - ¼ block silken tofuaquafaba1/4 block=6 tablespoonvegansoy-freesoy-free
whisk aquafaba longer to incorporate air; custard will be slightly less creamy
- 2 tablespoon nutritional yeastcornstarch2:1vegansoy-freegluten-free
reduces umami flavor; add 1/4 teaspoon salt for compensation
Full guide → - 1 teaspoon vanilla extract
- 2 slice sourdough breadbrioche1:1vegan if using plant-based
brioche is richer; may result in heavier, less acidic toast
Full guide → - raspberry jam, spread on bread(optional)
- peanut butter, spread on bread(optional)
- powdered confectioners sugar, topping(optional)
- ground cinnamon, topping(optional)
- maple syrup, topping(optional)
Instructions
- 1
Blend vegan butter, almond milk, coconut sugar, silken tofu, nutritional yeast, and vanilla extract in a food processor or high-speed blender until smooth and creamy; adjust nutritional yeast to taste and transfer to a large bowl.
- 2
Spread raspberry jam on one slice of sourdough and peanut butter on another slice; press together to form a sandwich.
- 3
Heat a large frying pan, cast iron or non-stick preferred, over medium-high heat and melt vegan butter.
- 4
Dip the peanut butter and jam sandwich in the tofu custard mixture, coating both sides generously.
- 5
Place the sandwich in the hot butter-coated pan and cook until golden brown on both sides, about 3-4 minutes per side.
- 6
Remove from pan and serve topped with powdered sugar, cinnamon, maple syrup or berry coulis, with veggie sausage on the side.
Tips
Use silken tofu, not firm; it blends smoothly into a custardy base without lumps. Firm tofu will create a grainy texture unsuitable for dipping.
Cook over medium-high heat only; too hot burns the outside before the jam inside warms, too low results in soggy, greasy toast rather than crispy edges.
Make the custard 10-15 minutes ahead; it thickens slightly as it cools, improving dipping consistency and preventing bread from becoming oversaturated.
Good to Know
Refrigerate leftovers in an airtight container up to 2 days. Reheat in a toaster oven at 350°F for 5-7 minutes to restore crispness.
Prepare custard mixture up to 1 day ahead; store covered in refrigerator. Assemble PB&J sandwich just before dipping and cooking to prevent sogginess.
Serve immediately while warm and crispy. Pair with veggie sausage, fresh berries, whipped coconut cream, or a mimosa made with vegan champagne and orange juice.
Common Mistakes
Use firm tofu instead of silken to avoid a grainy custard that won't coat the bread smoothly.
Skip the nutritional yeast to avoid missing the savory depth that balances sweet jam and peanut butter.
Cook over low heat to avoid bread that absorbs too much custard and becomes soggy instead of maintaining a crispy exterior.
Substitutions
Dairy-Free Swaps
Vegan Options
adds subtle molasses notes; reduce almond milk slightly to 1/3 cup
Full guide →whisk aquafaba longer to incorporate air; custard will be slightly less creamy
Full guide →reduces umami flavor; add 1/4 teaspoon salt for compensation
Full guide →brioche is richer; may result in heavier, less acidic toast
Full guide →General Alternatives
FAQ
Can I make this French toast without nutritional yeast?
Yes, but the custard will lack savory depth and B12 fortification. Substitute cornstarch at a 1:1 ratio, then add 1/4 teaspoon salt to compensate for lost umami. The texture remains creamy, but flavor becomes sweeter and less complex.
What if I don't have silken tofu?
Use aquafaba (liquid from canned chickpeas) at 6 tablespoons per 1/4 block. Whisk longer to incorporate air for creaminess. The custard will be slightly less rich and may require an extra tablespoon of vegan butter for richness.
Can I freeze leftover French toast?
Yes. Cool completely, layer with parchment paper, and freeze in an airtight container up to 1 month. Reheat directly in a toaster oven at 350°F for 8-10 minutes until crispy, or in a skillet over medium heat for 2-3 minutes per side.