If you come to our place for brunch, you can count on us making one of two main dishes: Georgie Fear’s banana-oat pancakes or my mother-in-law Betsy Taylor’s pumpkin-tofu waffles. Today, I made the waffles in honor of Alex finishing a long overnight shift at the hospital. We usually make these waffles as a brunch or lunch meal, because the batter takes longer to prepare than our usual breakfasts. For an early morning waffle meal, prepare the wet and dry mixtures the night before and combine them right before making a batch of waffles in the morning. Alternatively, if you do not finish your batch, you can always freeze a few leftovers waffles.
Betsy always makes these waffles when we visit Truckee, but this fall she gave me the recipe so we could make them at home in Seattle. We’ve made them weekly ever since!
Pumpkin-Tofu Waffles – serves 4 to 5, two large waffles each
Thanks to Betsy Taylor for introducing this recipe! According to Betsy, you can substitute 3 bananas for the 1 cup of canned pumpkin. And if you do not have oat bran on hand, you can whirl oats in your food processor instead.
You will need:
- a food processor
- 2/3 of a block of extra-firm tofu (about 12.5 oz)
- 1 C canned pumpkin
- 4 T maple syrup
- 2 T apple cider vinegar
- 2 C buttermilk, plus more as needed
- 1 C all-purpose flour
- 1 1/2 C whole wheat flour
- 1/2 C ground flax or wheat bran
- 1/2 C oat bran
- 1 1/2 T baking powder
- Preheat your oven to 250 degrees Fahrenheit. Preheat your waffle maker, too.
- In a food processor, puree tofu.
- Combine with pumpkin, syrup and vinegar. Blend.
- Add first two cups of buttermilk and blend to combine.
- Add dry ingredients and blend.
- Add additional buttermilk slowly to thin your batter, as needed (I usually only add 1/4 cup, max).
- Pour batter into waffle maker. Place finished waffle on a baking sheet in the oven to stay warm. Repeat with remaining batter.
Top with butter and maple syrup or powdered sugar, yogurt or peanut butter. We usually pair waffles with eggs and turkey bacon, too.