These babies have a secret ingredient that makes them vegan, filled with protein and simultaneously crispy and soft.
Can you guess what it is?
Tofu in waffles is seriously the best vegan discovery since Aquafina.
I’ve adapted this recipe from the geniuses over at food 52.
They’re made with toasted coconut and coconut oil in the recipe and topped with coconut whipped cream and more toasted coconut for good measure.
So a total coconut party in your mouth.
And did I mention that they’re crazy easy and fast to make?
- 16 oz silken tofu
- 3/4 cup water
- 1/3 cup coconut oil, melted on 50% power in the microwave
- 1 tsp vanilla
- juice of 1 lemon
- 1 1/3 cup flour
- 4 tsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup unsweetened shredded coconut (find tips on shredding your own coconut here)
- coconut whipped cream
- maple syrup
- Toast shredded coconut. Preheat oven to 350° F. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, set aside and let cool.
- Preheat your waffle iron (set to medium if your iron allows).
- In a blender or food processor, puree the tofu, water, vanilla, and lemon juice. Slowly drizzle in the coconut oil with the blender/food processor running.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the tofu mixture to the flour mixture, stirring just until all the flour is moistened (it will be lumpy, that’s fine). Stir in 3/4 cup of toasted coconut.
- Coat your waffle iron with nonstick spray. Use an ice cream scoop or spatula to pour the batter onto the waffle iron. Cook until the steam significantly slows or subsidies and the waffle is golden and crispy.
- Transfer your waffles to the wrack of your cooling oven until ready to eat. Top with coconut whipped cream, toasted coconut and/or maple syrup. The waffles also hold up well in the freezer, just reheat them in the toaster.