So it’s day 4 of Mofo and I’m still going strong. I’m back again today with another weird one; Tofu Goes West
I found this during my online research and just had to buy it for the name and cover alone. I love the cover picture. A couple of cowboys who just kinda happen upon God giving them the gift of tofu whilst chilling on their ranch. This is definitely how tofu ended up in the West. Fact.
Another reason I got this book was because I figured it would be vegan friendly. I knew that in order to get through my theme alive I’d need something fairly easy (and hopefully tasty) to throw together. So I was a little surprised when this turned out not to be the case. There are so many eggs in this cookbook, which is crazy! You don’t need eggs when you’re cooking or baking with tofu…tofu acts as the egg. Am I right? You’ll find tofu cheesecakes with eggs and cheese in them, and custard made the usual way but with added tofu. It’s weird!
“I was getting frustrated because I couldn’t find many ways to use tofu in everyday cooking“
After reading the introduction it becomes clear that this book is written by someone who just happened upon tofu at the supermarket, got obsessed with it for no reason at all and just started putting it in everything. Not only is there tofu in things that could easily be vegan but aren’t, there’s tofu in things that just do not need tofu. You’ll find tofu chapati’s, tofu hummus and even tofu toast.
I’m not kidding….
I decided to go for the Tofu Waffles.
Yeah I know, it sounds pretty normal but I’m not a breakfast person at all and I have a waffle maker that has only been used once. That’s good enough reason for me!
- 1 1/4 cups milk
- 450g firm tofu
- 2 tbsp maple syrup
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 cup plain flour
- In a blender or food processor, blend the milk, tofu, syrup, salt, baking powder and vanilla.
- Stir in the flour
- Heat up your waffle maker and you know how to do the rest. Just make sure you stir the batter before you pour it into the moulds.
Makes 4 large waffles
I halved the recipe and made two big ones just for me! I had a little mixture left over but I think it’s because my waffle maker makes really thin waffles. I spread speculoos in between the two waffles and then poured maple syrup over the top.
I’ve gotta say, these waffles were ace. Had I not smothered them in sugar they probably would have been pretty low in fat. I may be converted on the breakfast front…as long as waffles are involved!