Tofu Waffles Recipe
These savory Tofu Waffles are crispy, high-protein, and easy to make in a waffle maker. An easy, gluten-free savory breakfast, perfect for meal prep, or high-protein avocado toast.
Servings: 4 servings
Calories: 208kcal
Equipment
- 1 waffle maker or smashed burger press and skillet
Ingredients
- 16 ounces super firm tofu or extra-firm (drained and patted dry)
- ¼ cup cornstarch or arrowroot
- ¼ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt or to taste (optional)
- ½ teaspoon black pepper
- Spray of oil for waffle iron or pan
Instructions
- Preheat the waffle iron: Turn on your waffle iron and set it to 400°F (205°C) if it has temperature controls. Let it fully heat before adding the tofu.
- Slice the tofu: Drain the tofu and dry well. Place it on a cutting board. Slice it lengthwise into 3 to 4 thick slabs.
- Prepare the breading: In a shallow bowl, whisk together the starch, nutritional yeast, garlic powder, onion powder, salt, and black pepper.
- Bread the tofu: Coat each tofu slab on both sides with the breading mixture, gently shaking off any excess.
- Cook in the waffle iron: Lightly spray the waffle iron plates with oil if needed. Place the tofu slabs inside and close the waffle iron. For more pressure and crispiness, place a heavy pot or skillet on top of the waffle iron.
- Cook for 10 to 15 minutes, flipping halfway as needed, then check for crispness.
- Remove and serve: Carefully remove the tofu waffles with a spatula. They should release easily when fully cooked. Serve hot with your favorite toppings or sauces.
Notes
Skillet method: Make these in a skillet using a cast iron grill press (or burger press). Cook the tofu slabs in a pan and press them down firmly to create a similar crispy, compressed texture.
Cut the tofu slabs to fit your waffle maker before coating—I like to trim them slightly smaller than the plates so they don’t press out the sides and cook evenly.
Place something heavy on top of the waffle iron (like a skillet or pot) to press the tofu and get a crispier, more even texture.
For lower sodium, skip adding salt to the breading and sprinkle a little on top after cooking. This gives you better control and often makes the flavor pop more with less overall salt.
Lightly spray the waffle iron (or pan), not the coated tofu. Spraying the coated slabs can make the starch coating patchy or slightly gummy.
Nutrition
Calories: 208kcal | Carbohydrates: 12g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 14mg | Potassium: 190mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 1mg
