Often, the best recipes come about when you are trying to work with what you have on hand, and it's not much. I wanted to make waffles for breakfast, but I was out of butter. My sweetheart suggested I try coconut oil. Brilliant! They were the best waffles ever (truly).
This is a variation on the tofu waffles that my dear friend Shanti's mother would make us when we had sleepovers, to get a little more protein into our growing tweenage bodies. Besides the added protein, the tofu lends a pillowy texture and crisp crust. The addition of coconut oil made them even more tender inside-–almost creamy-–and perfectly crunchy and golden on the outside.
Oh, and they happen to be vegan, if that's something that concerns you.
BEST EVER WAFFLES
- 12 ounces silken tofu (2 cups crumbled)
- 1/2 cup water
- 1/4 cup coconut oil
- juice of 1/2 lemon
- 1 cup flour
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
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. Mix the tofu mixture into the flour mixture, just until all the flour is moistened. Lumps are ok.
4. Brush the waffle iron with a little 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.
5. You can hold cooked waffles in a 200 degree oven until you've used up all the batter, then serve warm with fruit and whipped cream, or maple syrup (or all three).