AuthorpadminCategoryBreakfast, SandwichesDifficultyIntermediateThis Mexican recipe requires tofu which is usually 100% gluten-free, vegetarian and vegan and it contains soybeans. It is rich in iron, copper, magnesium, phosphorous, calcium and other essential minerals.
Combine the wine, chipotle, and spices in an 8 × 12-inch (20 × 30-cm) pan. Add the tofu, turning to coat. Cover and refrigerate for 1 hour or longer.
In a blender, combine the milk, 1/2 cup (125 g) of the corn, butter, oil, syrup, flour, baking powder, and salt. Blend until smooth.
Stir in the remaining 1/4 cup (62 g) corn and the jalapeño.
Preheat the oven to 300°F (150°C, or gas mark 2).
Cook the waffles according to the waffle iron instructions using nonstick cooking spray. Keep the waffles warm in the oven. You should get 2 standard-size waffles.
Lightly coat a large skillet with canola oil and heat over medium heat. Drain the tofu, reserving any marinade, and cook until brown, about 4 minutes. Cook the other side for about 4 minutes. Keep warm in the oven.
In the same skillet, combine the olive oil, poblano, and onion. Cook, stirring, for 5 minutes, or until the onions are softened. Add the garlic.
Add the broth and cornstarch to the tofu marinade. Whisk until smooth. Add to the skillet and whisk until thickened, about 3 minutes. Add more chipotle, if desired.
Break the waffles into quarters. Place a quarter on each plate and top with 2 pieces of tofu and some gravy.
Top with the second waffle and tomatoes and avocado.
Ingredients
Directions
Combine the wine, chipotle, and spices in an 8 × 12-inch (20 × 30-cm) pan. Add the tofu, turning to coat. Cover and refrigerate for 1 hour or longer.
In a blender, combine the milk, 1/2 cup (125 g) of the corn, butter, oil, syrup, flour, baking powder, and salt. Blend until smooth.
Stir in the remaining 1/4 cup (62 g) corn and the jalapeño.
Preheat the oven to 300°F (150°C, or gas mark 2).
Cook the waffles according to the waffle iron instructions using nonstick cooking spray. Keep the waffles warm in the oven. You should get 2 standard-size waffles.
Lightly coat a large skillet with canola oil and heat over medium heat. Drain the tofu, reserving any marinade, and cook until brown, about 4 minutes. Cook the other side for about 4 minutes. Keep warm in the oven.
In the same skillet, combine the olive oil, poblano, and onion. Cook, stirring, for 5 minutes, or until the onions are softened. Add the garlic.
Add the broth and cornstarch to the tofu marinade. Whisk until smooth. Add to the skillet and whisk until thickened, about 3 minutes. Add more chipotle, if desired.
Break the waffles into quarters. Place a quarter on each plate and top with 2 pieces of tofu and some gravy.
Top with the second waffle and tomatoes and avocado.