Whole Wheat Waffles Recipe | Vegetarian Times Skip to main content

Whole Wheat Waffles

Waffles made with silken tofu instead of eggs have a crisp and light texture. Instead of the usual butter and syrup, try warmed applesauce or sautéed apples and a dollop of yogurt; or for a savory topping, try ratatouille, mushroom sauce or creamed spinach. Any leftover waffles can be frozen and popped into a toaster to reheat.



Ingredient Line: 
2 cups whole wheat pastry flour
Ingredient Line: 
1 Tbs. baking powder
Ingredient Line: 
1 12.3-oz. pkg. silken firm tofu
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
1 Tbs. apple cider vinegar


  1. Preheat waffle iron.
  2. Mix flour and baking powder in large bowl. Combine tofu, oil, vinegar and 1 3/4 cups water in blender or food processor. Blend until smooth. Add extra water if needed—batter should be pourable.
  3. Brush waffle iron with olive oil, or spray with nonstick cooking spray. Cover waffle grid with batter, and use rubber spatula to spread evenly. Cook waffle until crisp and lightly browned. Repeat till batter is gone. Serve warm.

Nutrition Information: 

9 g
Total Fat: 
6 g
Saturated Fat: 
1 g
30 g
300 mg
5 g
1 g
Serves 6

Comments on this Recipe

This recipe was a complete disaster. After cooking for twice as long as regular waffles, they remained mushy in the middle and too crispy on the outside and majorly stuck to my nonstick waffle iron, even with cooking spray.

This is a great and easy recipe. 4 star in my book. We make it often.

I've been waiting to try a recipe that contained tofu, I know that tofu does not have a delicious taste to it, but ill use the advice with the warmed applesauce or I'll try ratatouille, mushroom sauce or creamed spinach. Thank you.

I didn't have any tofu on hand, so I used 2 T of flaxseed instead. With a little bit of maple syrup (the real stuff) and some fresh berries on top, these were absolutely delicious. My three-year old ate three of them. I put the rest in the freezer so we can enjoy at a later date. Looking forward to trying the recipe with tofu once I've gone grocery shopping. Thanks!

I just happened to have a package of tofu, so I mixed up the batter as set forth in the recipe, with the exception of using canola oil instead of olive oil and regular whole wheat flour instead of pastry flour. The recipe makes a very light, good-tasting waffle, not at all what I expected from whole wheat flour, but I had to use a LOT more water to make it pourable. It filled up my oversized rectangular waffle maker three times and had to be cooked for six minutes instead of five. So I'll be dividing the recipe by three for my purposes.