I am a huge fan of vegan waffles. Here at Those Vegan Chefs, we think people should eat breakfast for all meal times.
We’ve given this recipe a spin by adding silken tofu to the batter, it makes really creamy waffles that are high in protein. You can easily omit the small amount of olive oil that is in this recipe to make it an oil-free option as well.
The origin of flat cakes goes back to ancient Greece. But the waffle that we are familiar with today is the direct descendant of Belgium. Regardless of origin, waffles are a breakfast treat worth making again and again.
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What You Need…
How to Make Vegan Waffle Batter
How to Cook Vegan Waffles
Servings: 4 Waffles
In this vegan waffle recipe, we've added silken tofu to the batter, it makes really creamy waffles that are high in protein. You can easily omit the small amount of olive oil in this recipe to make it an oil-free option.Print Recipe
- 1 Waffle Maker
- Place the Oats in a blender. Puree to make fine oat flour, place the oat flour in a bowl with the flour, baking powder, cane sugar, and salt.
- Puree the silken tofu, plant milk, olive oil and the banana in the blender and puree until smooth.
- Pour the wet mixture into the dry ingredients, mix to incorporate. You may have to thin the batter with additional plant milk.
- Preheat the waffle iron, set to the desired crispness setting, and cook.
Nutritional values are an estimate. This waffle recipe includes Silken tofu which is a great source of plant-based protein. If you are on an Oil-free diet, you can easily eliminate the oil without any problems.
Calories: 326kcal | Carbohydrates: 56g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 483mg | Potassium: 379mg | Fiber: 4g | Sugar: 13g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 262mg | Iron: 4mg