To a small bowl, mix together the soy milk and flax and refrigerate for an hour to thicken. Stir in maple and vanilla and pour into a shallow dish.
Make the chia jam by adding the figs to a saucepot over medium heat with the maple over medium heat and mash with a potato masher until jammy. Remove from the heat and add in the chia seeds. Allow to sit in the fridge for 20 minutes to thicken.
Shell the Pistachios into a food processor or high speed blender and pulverize into a powder. Transfer to another shallow dish.
Heat a spoonful of coconut oil in a large nonstick skillet over medium heat.
Dunk the bread into the flax mixture then into the ground pistachios. Fry until golden brown, 2 to 3 minutes per side. Repeat with the remaining bread.
To serve, top the French toast with the fig chia jam, coconut yogurt, figs, tahini, maple syrup and crushed pistachios. Enjoy!