I mentioned in my last post—tofu scramble—that my family likes to eat it alongside waffles for a savory and sweet pairing. Well, if you’re wondering how to make those waffles, you’re in luck. Here is my recipe for golden brown, crispy-on-the-outside, soft-on-the-inside waffle perfection! 

Prep time: 20 min. Cook time: Several minutes per waffle, depending on your iron. Serves 4.

Ingredients:

½ cup soy yogurt

2 cups soy milk

2 teaspoons vanilla

2 cups all purpose flour

2 tablespoons cornstarch

1 tablespoon baking powder

3 tablespoons sugar

½-¾ teaspoon cinnamon (optional)

½ teaspoon salt

¼ cup aquafaba

Cooking spray or oil for the pan

1. Preheat your oven to the lowest setting it has.
2. Mix together the yogurt, milk, and vanilla in a small bowl.
3. In a separate bowl, mix together the flour, cornstarch, baking powder, sugar, and cinnamon if using. 
4. Make a well in the center of the dry ingredients and pour in the wet ingredients except the aquafaba. Whisk to combine.
5. Start to heat up your waffle iron. Turn off your oven.
6. Beat the aquafaba with an electric mixer until it holds peaks
7. Check to see if your iron is hot enough by sprinkling a little water on it. If it is ready, it will sizzle and dance around a bit. Then coat the iron with a generous amount of oil or cooking spray. To make oil free, you can use a non-stick iron. However, this will make the waffle less crisp.
8. Gently fold the aquafaba into the batter, being extremely careful not to overmix.
9. Put about one cup of batter onto the center of the iron. Cook until golden brown and crisp. On my iron, that took about 6 minutes—I left it in an extra two minutes after the iron said that it was done. You will have test it out to figure out the perfect time on your iron. Put a new coating of oil on the iron between each waffle. When each waffle is done, put it straight onto the rack in your warm oven. This will ensure that it is still warm when you serve it. Eat as soon as possible to ensure that the waffles are still crisp on the outside.