Miso Tofu Waffles with Kasha Salad

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  • Makes 4 tofu waffles + 4 cups salad
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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! 

By Mary Margaret Chappell,


  • 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


  • 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.
  • For salad, in a medium bowl combine the remaining ingredients. Add the remaining ¼ cup marinade; toss to coat.
  • 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 (5)

(5 from 2 votes)

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Kampus entrepreneurship

Wouldn't it be <a href="https://telkomuniversity.ac.id/" rel="nofollow ugc">too</a> salty?


I made these for supper tonight. I did not make the salad, however, just the tofu waffles. I marinated for the whole afternoon. The first one came out perfect but there was no real flavor. I had a jar of Del Sroufe BBQ sauce from dinner last night (I had baked beans) and I brushed some sauce on each slab. DELICIOUS and Perfect! I used a belgian waffle maker, so they were a little thick but still crisp on the outside and soft on the inside. My husband loved them and said it's a keeper!


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 Kelly

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 DeFina

Please add the nutritional information when you publish a recipe.

About the Author

Headshot of Mary Margaret Chappell

About the Author

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. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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