• 20
    min
    Prep Time
  • 30
    min
    Cook Time
  • 50
    min
    Ready in

  • per
    Yield
  • 450
    cal
    Calories
  • User Review:
    0
  • User Rating:

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Breakfast
  • Allergens:gluten,soy
  • Seasons:spring,summer
  • Cuisines:Fusion
  • Courses:dairyfree,quickeasy,savorymuffins

Recipe Description

Innovative and hearty vegan potato waffle sandwiches filled with a lush herbed tofu cream. A delightful twist on breakfast that’s both satisfying and fun!

Ingredients

  • 2 large potatoes, grated
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • Salt and pepper to taste
  • 1 cup tofu, drained and crumbled
  • 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons fresh herbs (dill, parsley, chives), finely chopped
  • 1/4 cup unsweetened plant milk
  • Cooking spray

Steps:

  1. Combine grated potatoes, flour, baking powder, salt, and pepper in a large bowl.
  2. Heat your waffle iron and spray with cooking spray.
  3. Spoon potato mixture into the waffle iron and cook according to the manufacturer’s instructions until crisp and golden.
  4. For the herbed tofu cream, blend tofu, nutritional yeast, garlic powder, onion lapowder, chopped herbs, and plant milk until smooth.
  5. Assemble the sandwiches by spreading a generous amount of herbed tofu cream between two potato waffles.

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