These Wholesome & Delicious Vegan Protein Tofu Waffles deliver serious plant-based power with 22–23g of protein in just three slices. Extra firm sriracha tofu is lightly coated in cornflour, pressed in a waffle maker until crisp, then topped with creamy avocado, fresh cherry tomatoes, and a drizzle of my homemade chili oil. The result is a savory, nutrient-dense breakfast that’s gluten-free, dairy-free, and packed with flavor.
Perfect for a post-workout meal, healthy vegan brunch, or protein-rich start to the day, this recipe combines crunch, creaminess, and spice in every bite. Quick to prepare and made with whole-food ingredients, these tofu waffles are a delicious alternative to avocado toast and a game-changer for anyone focused on plant-based protein and balanced nutrition.
Heat your waffle maker.
Slice your marinated block in thick 1-2cm slabs according to the depth of your waffle plates (thicker slabs for shallow plates).
Coat the slabs lightly with cornflour on each side.
Lightly spray the waffles plates of the heated waffle maker.
Place the slabs onto the well heated plates and close the top making sure that it presses down firmly. You can use a heavy object to help press down.
Cook for 14-15min.
Meanwhile prepare your toppings and make your chilli oil.
Serve hot and enjoy this vegan protein tofu waffles.
Season to taste.
