Whole Wheat Waffles

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.

  • 6Servings


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


Preheat waffle iron.

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.

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

  • Calories: 200
  • Carbohydrate Content: 30 g
  • Fat Content: 6 g
  • Fiber Content: 5 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 300 mg
  • Sugar Content: 1 g