|Crumbled tofu||1 Cup (16 tbs), drained|
|Milk||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1 Pinch|
|Vegetable oil||1 Tablespoon, melted|
|Butter/Margarine||2 Tablespoon (for skillet frying)|
Process first 6 ingredients in a blender or food processor. Add additional milk, if needed, 1 tablespoonful at a time, until mixture has the consistency of pancake batter. Pour into a wide shallow bowl.
Melt a small amount of butter or margarine over low heat in a nonstick skillet or on a well-seasoned griddle. Dip bread in batter, one slice at a time, coating both sides. Place in skillet or on griddle and fry slices over medium-low heat until well browned. Flip with a spatula and brown other side. Add butter or margarine as needed to fry remaining slices.
Serve hot with butter and syrup.