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.see more from this author
Wouldn’t it be too 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?
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.
Please add the nutritional information when you publish a recipe.