Spinach Waffles (Vegan Palak Paneer Waffles)

Crisp on the skin, fluffy and cheesy inside, these spiced tofu and spinach waffles will certainly be a recent favorite! You’ll love these Indian palak paneer-inspired savory waffles.

You guys know me, I find yourself using the waffle maker for making savory things more often than sweet things, and the identical goes for pancakes. 

Everybody in my house loves savory stuff, so we find yourself using the waffle maker for mostly savory stuff, like my chickpea flour pakora waffles, potato quinoa (aloo tikki) waffles, and pizza waffles. There are only so many fun ways to make savory waffles, and here’s one other one! 

This one is inspired from palak paneer, which is an Indian dish with a spinach sauce and paneer cheese cubes, for which I’m using tofu as an alternative. I add some crumbled tofu and spinach to the savory waffle batter, after which spices that sometimes go within the palak paneer together with dietary yeast and non-dairy cheese to provide it flavor. 

We cook the spinach waffles and serve them with salsa, or cucumber salad, mango chutney, or Szechuan sauce. You need to use other dips of alternative, as well. 

These are amazing after they come out fresh off of the waffle maker because they’re the crispiest then. Spinach waffles are likely to get softer as they sit due to the extra moisture coming from each the tofu and the spinach. So that you do need to serve them immediately after cooking.

You too can put them within the oven to crisp up when you’re making all of the waffles, so that you could serve all of them together. 

Why You’ll Love Palak Tofu Waffles

• fluffy, savory waffles full of Indian spices
• one-bowl batter for less mess
• nut-free
• gluten-free and soy-free options
• freeze and reheat like a dream!

More Vegan Waffles

Recipe Card

Print Recipe

Spinach Waffles

Crisp on the skin, fluffy and cheesy inside, these spiced tofu & spinach waffles are Indian palak paneer-inspired savory waffles. GF option

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Breakfast, brunch

Cuisine: Indian Fusion

Keyword: spinach waffles

Servings: 4

Calories: 231kcal

Creator: Vegan Richa

Ingredients

Dry Ingredients

• 3/4 cup (93.75 g) all-purpose flour
• 1/3 cup (78.86 g) semolina or almond flour
• 1 tablespoon dietary yeast
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon garlic powder
• 2 teaspoons or more spices of alternative, I take advantage of garam masala, ground coriander, turmeric and cayenne

Wet Ingredients

• 1/4 cup (59.15 ml) non-dairy yogurt or use thick non-dairy milk, resembling oat milk or coconut milk
• 1/2 cup (118.29 ml) or more water
• 1/2 cup (78 g) frozen spinach thawed and squeezed evenly to remove extra moisture
• 1/2 cup (124 g) crumbled firm or extra firm tofu
• 1/4 cup (40 g) chopped onion
• 1/4 cup (4 g) chopped cilantro optional
• 2 to three tablespoons vegan mozzarella cheese or other cheese of alternative

Optional Additions

• 3 tablespoons of sesame seeds or hemp seeds or chia seeds so as to add more crunch in addition to up the protein

Instructions

• In a bowl, add the dry ingredients. That is the flour, semolina, almond flour, salt, spices, baking soda, and dietary yeast and optional seeds. Mix very well.

• Then add within the spinach, tofu, onions, cilantro, cheese, and yogurt. Drizzle in 1/2 cup of water and blend up the batter. The batter will most definitely be thick, so keep adding water, 1 tablespoon at a time, until you’ve like a muffin batter consistency that is barely loose, but not too flowy like pancake batter.

• Let this mixture sit for five to 10 minutes. When you’re using semolina, this mixture will thicken and you should have so as to add more water as you retain cooking the waffles. With almond flour, you won’t need more water.

• Preheat your waffle maker, add just a few drops of oil, then scoop the waffle batter into the waffle maker. Unfolded the batter, drizzle just a few more drops of oil on top, and shut the waffle maker.

• Cook until the waffles are golden on each edges. This may take for much longer than your usual waffles due to the extra moisture content within the spinach and tofu. So even in case your indicator says that the waffle is finished, you desire to proceed cooking it until it’s golden. Remove the waffle and repeat for all of the remaining batter. If the batter is thickening up an excessive amount of while it’s sitting, add one other tablespoon of water and blend it in, then proceed.

• Make all of the waffles and set them on a cooling rack or set them in an oven which is heated to 300° F (148° C) in order that they stay warm and crisp. Once all of the spinach waffles are done, serve them with salsa or some chopped tomatoes. Chutneys — like mango cilantro, or tomato chutney — or ketchup or Szechuan sauce or other dips of alternative are great with spinach waffles.

Notes

Store: Store refrigerated for upto 3 days. These waffles will freeze very well. Allow them to freeze, then heat them in a toaster oven, regular oven, or your waffle maker to crisp up slightly bit and thaw and serve.
For a cheesy, sun-dried tomato spinach waffle as an alternative of an Indian-spiced one, use 1 teaspoon Italian herbs, more dietary yeast, 1/2 teaspoon of black pepper, and 1 or 2 tablespoons of chopped, sun-dried tomato.
To make these gluten-free use a mixture of 1/2 cup almond flour, 1/2 cup oat flour, 1/4 cup potato starch or tapioca starch and blend very well. Use all of this dry mix, and as an alternative of 1/2 cup of water, add 1/4 cup of unsweetened, carbonated water or club soda and 1/4 cup of water. When you don’t need to use club soda, then use all water and add 1/2 teaspoon citric acid to the dry ingredients. 
To make this recipe soy-free, omit the tofu, or you may add some crumbled up cooked chickpeas as an alternative.
This recipe is nut-free for those who use semolina and use yogurt that is just not nut based.

Nutrition

Nutrition Facts

Spinach Waffles

Amount Per Serving

Calories 231
Calories from Fat 45

% Each day Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 440mg19%

Potassium 362mg10%

Carbohydrates 37g12%

Fiber 4g17%

Sugar 2g2%

Protein 10g20%

Vitamin A 2358IU47%

Vitamin C 4mg5%

Calcium 178mg18%

Iron 4mg22%

* Percent Each day Values are based on a 2000 calorie eating regimen.

Ingredients and Substitutions

• flours – These waffles use a mixture of all-purpose and with semolina flour or almond flour. Semolina helps crisp them up. You possibly can make this gluten-free by utilizing a mixture of 1/2 cup almond flour, 1/2 cup oat flour, 1/4 cup potato starch or tapioca starch as an alternative of the flours. When you do this, you’ll replace 1/4 cup of the water with club soda.
• dietary yeast – Gives the batter a cheesy flavor.
• baking powder, baking soda, and salt – These condition the dough for an ideal, fluffy texture inside.
• salt and spices – Garlic powder and a mixture of either Indian spices or Italian herbs and spices give these spinach waffles such a tremendous flavor!
• non-dairy yogurt – Adds tanginess and richness to the batter. You need to use thick, non-dairy milk as an alternative.
• frozen spinach – The waffles’ namesake!
• crumbled tofu – This take the place of paneer. You possibly can omit the tofu or use crumbled chickpeas as an alternative.
• onion and cilantro – Deepens the flavour of those spinach waffles.
• vegan mozzarella – Somewhat little bit of non-dairy cheese makes these savory waffles taste so decadent!
• sesame seeds – Seeds add slightly crunch together with more flavor and protein. You need to use hemp or chia seeds as an alternative, for those who prefer.

Suggestions

• When you use the semolina flour, the batter will thicken because it sits. Mix in tablespoons of water, as needed, to get it back to muffin batter consistency before pouring into the waffle maker.
• Squeeze out that spinach well! Getting the additional moisture out will help the waffles cook more quickly.
• Cook the waffles until they’re golden on the perimeters. The spinach and tofu will release moisture because the waffle batter cooks, making these take longer to cook than traditional waffles. Don’t go by your waffle maker’s indicator. Wait for those good, golden edges as an alternative!
• The batter consistency must be thick, like muffin batter, not thinner and pourable, like pancake batter.
• When you’re making the entire waffles directly, keep them in an oven at 300° F (148° C) in order that they stay warm and crisp.

Find out how to Make Spinach Waffles

In a bowl, add the dry ingredients. That’s the flour, semolina, almond flour, salt, spices, baking soda, and dietary yeast. Mix very well, then add within the spinach, tofu, onions, cilantro, cheese, and yogurt.

Drizzle in 1/2 cup of water and blend up the batter. The batter will most definitely be thick, so keep adding water, a tablespoon at a time, until you’ve like a muffin batter consistency that’s barely loose, but not too flowy like pancake batter is. 

Let this mixture sit for five to 10 minutes. When you’re using semolina, this mixture will thicken and you should have so as to add more water as you retain cooking the waffles. With almond flour, you won’t need more water. 

Preheat your waffle maker, add just a few drops of oil, and scoop the mixture into the waffle maker, Unfolded the batter, drizzle just a few more drops of oil on top, and shut the waffle maker.

Cook until the waffles are golden on each edges. This may take for much longer than your usual waffles due to the extra moisture content within the spinach and tofu. So even in case your indicator says that the waffle is finished, you desire to proceed cooking it until it’s golden.

Remove the waffle and repeat for all of the remaining batter. If the batter is thickening up an excessive amount of while it’s sitting, add one other tablespoon of water and blend it in, then proceed. 

Make all of the waffles and set them on a cooling rack or set them in an oven which is heated to 300° F (148° C) in order that they stay warm and crisp.

Once all of the spinach waffles are done, serve them with salsa or some chopped tomatoes. Chutneys — like mango cilantro, or tomato chutney — or ketchup or Szechuan sauce or other dips of alternative are great with spinach waffles as well.

Incessantly Asked Questions