- 4 eggs
- 1 pound or 16-19 ounces tofu
- 3/4 cup milk or liquid whey
- 2 TBS. honey or sugar
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 tsp. vanilla
- 1/4 cup oat bran
- 3/4 cup flour
- 1/2 tsp. cinnamon (optional)
I bought too much tofu. I baked some, and “meatballed” some, and my son didn’t/wouldn’t eat any of it. So I got out a recipe for tofu waffles and used up my tofu and everyone LOVED it!
I grew up eating hippy food. Home grown sprouts, oatmeal with “nuts, seeds, and twigs” inside, and lots of tofu. So I asked my mom for this recipe and she scanned it and sent it right over.
This can be made by hand, but it’s much easier to use a blender.
Into the BLENDER add:
1 pound or 16-19 ounces tofu (I had a 19 oz package of firm), CUBED or roughly chopped
3/4 cup milk or liquid whey (I had leftover whey from yogurt making)
And Blend until there are no chunks left, about 2 minutes. Next add:
2 TBS. honey or sugar
1/4 tsp. salt
1/4 cup oat bran
1 tsp. baking powder
1 tsp. vanilla
3/4 cup flour (whole wheat or white or buckwheat)
and blend again on high until smooth and creamy, about 2 minutes. This will resemble soft serve ice cream.
Pour (directly out of the blender) the proper amount of batter (it will depend on your waffle iron) into the waffle iron and let it cook until done (mine has a light that goes off when done). Gently remove waffle and EAT! :) Makes about 4 large waffles, or 16 waffle segments.
Side note: my waffle iron is a hand-me-down and it’s so old I found this advertisement for it online, check it out!
These waffles are very heavy, hearty, dense, moist, and good. There is nothing light and crunchy about these. They have a strong vanilla flavor, and you don’t really taste the tofu. We ate them with home canned blackberries.