Spinach Waffles (Palak Tofu Waffles)
User Reviews
5
Spinach Waffles (Palak Tofu Waffles)
Description
Spinach Waffles (Palak Tofu Waffles) combine dry ingredients like flour, semolina, and spices with wet ingredients including tofu, spinach, yogurt, and cheese. The batter, thick yet pliable, sits briefly before being cooked in a preheated waffle maker until golden on the edges. The inclusion of tofu adds protein and a soft texture that balances the slight crunch from semolina or optional seeds. The spices provide a gentle warmth that complements the fresh spinach flavor.
The waffles have a savory profile with subtle garam masala and coriander undertones, ideal for breakfast or brunch. The texture combines a crisp outer crust with a tender, moist interior. Cheese in the batter adds richness and mild creaminess to each bite. These can be served on their own or alongside a chutney or sauce to complement the flavors.
Variations include swapping the spices for Italian herbs and adding sun-dried tomatoes for a different twist. Gluten-free versions can be achieved using alternative flours and incorporating carbonated water for lightness. Tofu can be omitted for those avoiding soy, replaced by cooked chickpeas. The waffles store well refrigerated for up to three days and freeze effectively, reheated in a toaster oven or waffle maker to restore crispness.
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/3 cup semolina or almond flour
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 2 teaspoons or more spices of choice, I use garam masala, ground coriander, turmeric and cayenne
Wet Ingredients
- 1/4 cup Non-Dairy yogurt or use thick non-dairy milk, such as oat milk or coconut milk
- 1/2 cup water or more
- 1/2 cup spinach thawed and squeezed lightly to remove extra moisture, see note for fresh spinach, frozen
- 1/2 cup firm tofu or extra firm tofu, crumbled
- 1/4 cup onion chopped
- 1/4 cup cilantro optional, chopped
- 2 to 3 tablespoons mozzarella cheese or other cheese of choice, vegan
Optional Additions
- 3 tablespoons sesame seeds or hemp seeds or chia seeds to add more crunch as well as up the protein
Instructions
- In a bowl, add the dry ingredients. That's the flour, semolina, almond flour, salt, spices, baking soda, and nutritional yeast and optional seeds. Mix really well.
- Then add in the spinach, tofu, onions, cilantro, cheese, and yogurt. Drizzle in 1/2 cup of water and mix up the batter. The batter will most likely be thick, so keep adding water, 1 tablespoon at a time, until you have like a muffin batter consistency that's slightly loose, but not too flowy like pancake batter.
- Let this mixture sit for 5 to 10 minutes. If you're using semolina, this mixture will thicken and you will have to add more water as you keep cooking the waffles. With almond flour, you will not need more water.
- Preheat your waffle maker, add a few drops of oil, then scoop the waffle batter into the waffle maker. Spread out the batter, drizzle a few more drops of oil on top, and close the waffle maker.
- Cook until the waffles are golden on both edges. This will take much longer than your usual waffles because of the extra moisture content in the spinach and tofu. So even if your indicator says that the waffle is done, you want to continue cooking it until it is golden. Remove the waffle and repeat for all the remaining batter. If the batter is thickening up too much while it's sitting, add another tablespoon of water and mix it in, then continue.
- Make all the waffles and set them on a cooling rack or set them in an oven which is heated to 300° F (148° C) so that they stay warm and crisp. Once all the spinach waffles are done, serve them with salsa or some chopped tomatoes. Chutneys -- like mango cilantro, or tomato chutney -- or ketchup or Szechuan sauce or other dips of choice are great with spinach waffles.
Notes
- Refrigerate leftovers for up to three days to maintain freshness.
- Freeze waffles individually, then reheat in a toaster oven or waffle maker to regain crisp edges.
- To create a different flavor profile, substitute the Indian spices with Italian herbs and add sun-dried tomatoes.
- For a gluten-free option, replace flour and semolina with a mix of almond flour, oat flour, and starch, and use carbonated water in the batter.
- Omit tofu to make the recipe soy-free; cooked chickpeas can add protein instead.
- Use blanched or steamed fresh spinach, squeezed to remove excess moisture before adding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 440mg | 18% |
| Potassium | 362mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 2358IU | 47% |
| Vitamin C | 4mg | 4% |
| Calcium | 178mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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