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  • Prep-time: / Ready In:
  • Makes 4 tofu waffles + 4 cups salad

Extra-firm tofu gets crispy on the outside and stays tender on the inside when cooked in a waffle maker for this creative twist on your traditional stir-fry. Top it off with a refreshing mix of raw cabbage, cucumber, bell pepper, and kasha (a type of buckwheat with an earthy, nutty flavor). Pair this dish with a side of soba noodle salad or chilled peanut noodles for a Japanese-inspired feast! 

Miso Tofu Waffles with Kasha Salad on a white plate


  • ¼ cup rice vinegar
  • 1½ tablespoons white miso
  • 1½ tablespoons maple syrup
  • 1 14-oz. package extra-firm tofu, drained and cut into 4 slabs
  • 2 cups thinly sliced napa cabbage
  • 1 cup cooked kasha
  • 1 cup sliced cucumber
  • ½ cup thinly sliced scallions
  • ½ cup diced red or orange bell pepper


  1. For tofu, in a medium bowl whisk together vinegar, miso, maple syrup, and ¼ cup water. Pour ¼ cup of the marinade into a baking dish. Add tofu slabs, turning to coat. Cover and refrigerate 1 hour or overnight.
  2. For salad, in a medium bowl combine the remaining ingredients. Add the remaining ¼ cup marinade; toss to coat.
  3. Preheat waffle maker according to manufacturer’s directions, using medium-high setting if available. Place tofu slices on heated grates. Close and lock lid; cook 5 to 8 minutes or until browned and crispy.

Comments (3)

(5 from 2 votes)
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Lester2 months ago
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Something’s got to be wrong/off/missing here. Marinated slabs of just tofu in a waffle iron? Cannot possibly home together and become crisp!
Are you certain that this recipe is complete and correct?
Thank you!

Nicki Kelly2 months ago
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Lester hi…
I tried it and indeed it became a bit crispy and I even omitted the sugar (syrup) which would help.
The slice became a bit rubbery on the inside but crispy on all edges and a bit on the top. I wish I could attach a photo to show you.

Joseph DeFina2 months ago
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Please add the nutritional information when you publish a recipe.

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Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

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