Like most people, when we think of waffles, we think sweet. A plate overflowing with delicious maple syrup. And don’t get us wrong, we like sweet. But more and more often we’ve come to appreciate the amazing possibilities of savory waffles.
Savory Waffles Aren’t Just For Breakfast Anymore
The savory waffle doesn’t constitute a meal in itself, but it’s a great base for all kinds of delicious dinners. This week we topped our sweet potato waffles with a bulgogi-style marinated tofu topping. We also added shredded carrots and some Hex Ferments Miso Kimchi. The result was predictably delicious.
Sweet Potato Waffles:
1 sweet potato (roasted for about an hour at 450° F)
1 cup brown rice flour
1/4 cup cornstarch
2 Tsp baking powder
2 Tbsp coconut oil
1 Tbsp Tamari (optional)
1 cup almond milk
Juice of 1/2 lemon
2 cloves garlic
1/2 Asian pear
1/3 cup Tamari (or soy sauce)
2 Tbsp sesame oil
2 Tbsp mirin
1 Tbsp gochujang
1 8-oz package of extra firm tofu
First, prepare the tofu. Mix the marinade ingredients in a food processor. Slice the tofu into thin strips and marinate for a couple hours or overnight.
Mix all of the waffle ingredients together in a large bowl until you have a thick batter. Cook on the waffle iron of your choice. We’d give an amount of batter, but different waffle irons produce different sizes of waffles. Do what’s right for you.
While you’re making the waffles, remove the tofu from the refrigerator and sautée in a bit of sesame oil. Once everything is done, top the waffles with tofu, kimchi, and whatever fun veggies you have lying around. Offer your kids the other half of the pear you used for the marinade. Tell them they’re crazy for refusing it and enjoy it yourself.
Whether Sweet or Savory, Waffles Are Always a Good Choice
Nobody here is trying to shame anybody for liking sweet waffles. All waffles are good waffles, and we have always thought so. But think about getting some savory waffles into your rotation! Your family will thank you,