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
2, with leftovers (probably)
silken tofu (2 cups crumbled)
melted and cooled coconut oil, plus more for the waffle iron
Juice of 1/2 lemon (about 1 1/2 tablespoons)
In This Recipe
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.
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. Lumps are okay.
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.
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.