Viral Potato Waffle
Vegan Babe published this recipe on thatveganbabe.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Suki on SeeMeCook
A crisp, golden boiled-potato waffle topped with a cheesy, high-protein tofu scramble and creamy avocado, finished with chili oil and fresh chives. A plant-based breakfast with a crunchy latke-like base.
- Time
- 25 minutes
- Cuisine
- American
Ingredients
- 200 g
- 115 g
- 20 g
- 15 g
- 75 g
- 14 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 435 g before cooking, which is about 435 g per serving.
Steps
Preheat the waffle maker. Lightly spray it with avocado oil.
Place one boiled potato in the waffle maker and gently press it down. If needed, slice pieces from the second potato to fill any gaps and make an even waffle.
Cook the potato waffle undisturbed for about 8 minutes, until golden and crispy.
While the potato waffle cooks, crumble the tofu directly into a skillet over medium heat.
Add the plant-based cheddar, nutritional yeast, turmeric, and salt to the skillet. Cook for about 5 minutes, stirring occasionally, until the cheese melts and the scramble is heated through.
Transfer the potato waffle to a plate and top it with the sliced avocado and tofu scramble.
Finish with the chili oil and chopped chives. Serve immediately while the waffle is hot and crisp.
Notes
For the best crunch, use boiled potatoes chilled in the refrigerator overnight. The source suggests swapping in boiled sweet potatoes, or using lightly mashed canned, rinsed chickpeas instead of tofu for a soy-free variation. Tofu block size is not specified, so its estimated weight and nutrition are approximate.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 619
- Protein
- 23 g
- Carbs
- 56 g
- Fat
- 36 g
- Fiber
- 13 g
Where the calories come from
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