Hannah Kirshner's Best Ever (Vegan) Waffles

April 26, 2016

Test Kitchen-Approved

Author Notes: Ultra-crispy on the outside, creamy on the inside, and the tiniest bit chewy, these waffles are phenomenal not in spite of the full package of tofu, but because of it. They happen to be vegan, but no one will guess. Adapted slightly from Genius Recipes

Serves: 2, with leftovers (probably)

Ingredients

  • 12 ounces silken tofu (2 cups crumbled)
  • 1/2 cup water
  • 1/4 cup melted and cooled coconut oil, plus more for the waffle iron
  • Juice of 1/2 lemon (about 1 1/2 tablespoons)
  • 1 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
In This Recipe

Directions

  1. Preheat your waffle iron. In a blender or food processor, puree the tofu, water and lemon juice. Slowly drizzle in the coconut oil with the blender/food processor running.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the tofu mixture to the flour mixture, stirring just until all the flour is moistened. Lumps are okay.
  4. Brush the waffle iron with a little more melted coconut oil (or spray it with pan spray). Cook the batter in the waffle iron: fill it about 2/3 full, and cook until the steam significantly slows or subsides and the waffle is golden and crispy.
  5. You can hold cooked waffles on a rack in a 200° F oven until you've used up all the batter (try not to stack them), then serve warm with fruit and whipped cream, or maple syrup (or all three). Leftovers are excellent when toasted.

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Reviews (22) Questions (0)

22 Reviews

Monica B. September 13, 2017
Our family loves these. We usually spray the waffle iron to deal with the tendency for stickiness. Letting them cook longer than a typical waffle batter helps with the release (they take almost 2 times as long). Also, a little vanilla can help with the tofu flavor.
 
Chelsea July 18, 2017
I had high hopes for this recipe, but these were gross! :( My husband ate them because he was really hungry, but I just couldn't get past the overwhelming tofu taste, and the crispy outside, gooey tofu even after 15 minutes on the waffle iron inside. I wonder if I did something wrong, but I liekly won't be trying these again. Oh well!
 
Lara O. April 29, 2017
I have tried 6 or 8 different vegan waffle recipes. This on is BY FAR the best. The other recipes stuck horribly. I will be making this again and shared on Facebook. Thanks for the great recipe.
 
Elle T. April 8, 2017
Bad grammar. Sorry! The texture and flavour *are* just great.
 
Elle T. April 8, 2017
I've made these about ten times and have had mixed results, sometimes they work like a charm, (and when they do work they are so, so good!) other times not so much, sticking to the iron etc. Today they worked perfectly, and I think it might be mostly down to the type and measurement method for the tofu? First, I've noticed that Chinatown brands work a lot better for me than health-food-store brands (here in Ontario that's La Soyarie--every time I use that type I have problems with sticking). Also, I gave up on weighing the tofu (I think our pacakages come in slightly different sizes than in the U.S., so I can't just dump a package in and know it's the right amount), and now I use a liquid cup measure instead. Seems more accurate for this recipe.<br />A couple of other things I've noticed: the waffles seem to come out best on one down from the hottest setting on the waffle iron, because they do take longer to griddle (6 minutes or so on mine); these have a very low fat content for a waffle recipe, so greasing the waffle iron GENEROUSLY really helps with release and with achieving the goldenest, crispiest outside (butter or ghee works better than coconut oil but then you've strayed out of vegan territory, of course); subbing in some corn starch for a portion of the flour, a la Frankenwaffle recipe, seems to make these even better, amplifying both the crispness of the outer shell and the custardiness of the inner waffle; and another liquid oil works just fine in place of melted coconut oil--I used sunflower oil this morning and it tasted great.<br />I do think these are worth making even if there's some troubleshooting involved. The texture and flavour is just great.
 
BR95510 February 3, 2017
I wonder what I did wrong. I had to add additional water to mine, probably twice what was called for. Even then I glopped them onto the waffle maker. HOWEVER, the final product was divine!!! I'm making them to freeze and toast rather than buying prepared. I think they will be wonderful coming from the toaster. Thanks!!
 
chez_mere November 27, 2016
Made these for the second time just now, but since it's November, I used 2c of leftover pumpkin-tofu pudding instead of straight tofu. Also agree with the suggestion to use half starch (I had tapioca flour) and half wheat flour. I'd imagine they'd be amenable to GF swaps as well. Crispy outside, chewy inside, and no sticking to my non-stick iron.
 
Susan F. August 26, 2016
I have made these twice. The first time, they were perfect and delicious, a real hit. I made them again last night--same brand of tofu, same waffle iron (which has no heat adjustment), and they stuck to the iron so tightly, I had to pry it open with a screwdriver! Two of the four waffles could be pried out, and were deemed tasty though quite crispy (no doubt due to their prolonged cooking while I frantically tried to pry the waffle iron open), but the other two were stuck like glue. I finally had to soak the waffle iron, which is non-stick and has cooked hundreds of waffles with no sticking issues. Any ideas about what might have caused this anyone??
 
JoAnne L. May 19, 2016
Has anyone tried this recipe with gluten free four?
 
Juanita May 15, 2016
Made these for breakfast this morning with some adjustments because I can't help myself. The turned out quite good. No stickiness issues, no overly tofu flavor issues, and no overly coconut flavor issues. BUT we did top with strawberries, mangos, toasted sliced almonds and maple syrup. The batter was quite "wet" in that it really sizzles when I put it in the waffle iron, and therefore took some time to cook. Instead of turning the heat up high on the iron, I turned it down a bit so the inside would cook without burning the outside. I used w.w. pastry flour and used some cornstarch in place of some of the flour, which helps with crispiness. I also added some vanilla extract for additional flavor. My boys loved them. I would make these again.<br />
 
Chris May 11, 2016
I just made these and the first one was perfectly crispy but stuck to the waffle iron. The second one didn't get as crispy and separated! They tasted great, but I am wondering what I could try next time to get better results? How hot should the waffle iron be (I had mine set to 400F). My batter was fairly thick -- should it pour?
 
CrossFit K. May 11, 2016
These did not work for me at all. Tasted like tofu and the inside would just not cook. brand new waffle iron on highest setting and cooked for over 10 minutes. Really wanted to like these but not even worth trying to fix.
 
Nina May 8, 2016
Thank you so much for posting this recipe! I just made the waffles for my mom for mother's day brunch and they were a hit! I didn't tell her or her boyfriend until after we had finished them that there was an entire package of tofu in the waffles, and they were thoroughly impressed. Before finding out about the ingredients my mom even said "Make sure you save that recipe!"
 
Chocolate C. May 6, 2016
Made these yesterday for breakfast and they turned out just amazing! <br />I was a little scared with all the comments talking about the "too moist" texture or the "coconuty" flavor which comes out a bit too much. But finally they were gorgeous: moist, but just enough, really full-filling due to the tofu in it, and tasteful! However the coconut flavor came out indeed a little too much in mines but it was because my coconut oil hasn't been "deodorized" first (that's the word we use in french). So just take a pure extra virgin coconut oil if you don't want that taste in your waffles, or simply use canola oil instead or whatever other oil you have on hand. :)
 
Ellen May 4, 2016
Thanks, Kristen! I look forward to trying out this recipe as pancakes. I love Gena Hamshaw's Vegan Chocolate Pie recipe which calls for silken tofu. Even though that recipe says "extra firm silken tofu," I always use soft silken. That recipe is always a big hit!
 
Ellen May 4, 2016
Could this batter be used to make pancakes as well?<br />Silken tofu now comes in soft and firm textures. Do you use the soft silken tofu?
 
Kristen M. May 4, 2016
Yes! Kirshner like to blend up tofu with a little liquid to replace the liquid component of pancakes, too. For this recipe, I use the softest tofu I can find.
 
Andreea May 2, 2016
Made these over the weekend and they turned out much better than I expected. Very nice flavour, tangy without tasting of tofu at all and much more filling than waffles usually are because of all that protein. The only problem was that the texture was not the best, quite wet and a bit sticky, we like crispy waffles. I might add a bit more flour next time. If I can get a bit of a better texture these will become our regular Sunday morning waffles.
 
Lauren May 2, 2016
Pretty good waffles. Nice texture. The flavor of the tofu came through a bit too much, maybe it was the House brand tofu I used? Next time, will try with Nasoya which I think might be slightly milder tasting.
 
Cheyenne L. May 2, 2016
What I got was one hot sticky mess in my waffle iron. Acid interferes with protein in flour. Nothing to hold it together.
 
priya May 1, 2016
sorry but, what does the lemon juice do in the recipe? or is it for flavor
 
Zoe May 1, 2016
I'm guessing it's to aid in the rising of the batter to make it more fluffy (an acid that interacts with the baking powder). This would be a good vegan sub for buttermilk.