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  • Prep-time: / Ready In:
  • Makes 4 waffle sandwiches

In this inventive twist on breakfast for dinner, a seasoned mix of shredded potatoes and rice flour transforms into tender-crisp waffles that are used as the base for sandwiches packed full of fresh veggies. The Herbed Tofu Cream spread comes together quickly in a food processor and adds a delicious zesty flavor that will have you licking your fingers after the last bite. 

Tip: If you want to shorten your shopping list for the Herbed Tofu Cream, omit the fresh thyme, oregano, and sage and use an additional 2 tablespoons each of scallions and chives.

potato waffle sandwiches with lettuce, tomato, and herbed tofu cream on a gray plate with a fork

Ingredients

  • 1 12 oz. package soft silken tofu
  • ½ cup chopped scallions
  • ¼ cup fresh chives
  • ¼ cup fresh parsley
  • 5 tablespoons lemon juice
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh sage
  • 2 small cloves garlic, minced
  • 2 pounds Yukon gold potatoes, coarsely grated (8 cups)
  • ½ cup whole wheat bread crumbs
  • ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • ¼ cup brown rice flour
  • ¼ cup flaxseed meal
  • 1 teaspoon regular or sodium-free baking powder
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 large tomato, thinly sliced
  • 4 to 8 leaves romaine lettuce
  • Hot sauce (optional)

Instructions

  1. For Herbed Tofu Cream, in a food processor combine tofu, scallions, chives, parsley, 3 tablespoons of the lemon juice, thyme, oregano, sage, and garlic. Process until smooth. Season to taste with sea salt and freshly ground black pepper. Set aside.
  2. Preheat waffle maker according to manufacturer’s directions, using medium setting if available.
  3. Place grated potatoes in a fine-mesh sieve; rinse with cold water. Drain well. Return potatoes to the bowl. Add the next seven ingredients (through pepper) and the remaining 2 Tbsp. lemon juice. Mix well.
  4. To bake waffles, spoon ½ cup of the potato mixture into the waffle maker, spreading to 4 inches in diameter. Close lid; bake for 6 minutes. If the lid lifts easily after 6 minutes, the waffle is ready. If not, cook 30 seconds more. Using a wooden chopstick or silicone spatula, remove the waffle and place on a wire rack. (If desired, place in a 250°F oven to keep warm.) Repeat with the remaining potato mixture.
  5. Spread Herbed Tofu Cream on four of the waffles. Top with sliced tomato, romaine, hot sauce (if desired), and the remaining four waffles.

Comments (20)

(3.78 from 9 votes)
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Debbie1 week ago
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Very flavorful potato waffle batter. We had a horrible time making the waffles because they stuck to the waffle iron.
What worked for you to prevent this from happening?

JoAnna1 week ago
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This was so good. I’m not a fan of messy food, so we ate these as two open faced sammiches, with a knife and fork. Flavors and textures were great.

Lisa2 weeks ago
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Can I sub almond flour for brown rice?

Marcia Erickson2 weeks ago
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Has anyone tried this with a Belgian waffle maker?

Lauren4 weeks ago
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Tam, if you read this, would you please share with us what brand of waffle maker you have. This was a massive amount of work and then the potatoes just would not come together to make a waffle – or anything but a mess. I am determined to get this to work as I think it is a fabulous idea. But it starts with finding the correct waffle maker!

Will J. Wright1 month ago
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This worked out great but with my own personal modifications! I’m not a tofu fan so I used Hellman’s vegan mayonnaise and Kikkoman wasabi sauce over grilled portobello mushrooms as the main flavor base. The portobellos, once browned, were sauteed with onion, parsley and low sodium Kikkoman soy sauce. Then placed over a bed of butter lettuce and locally grown organic tomatoes. I cooked for just two people so I “guestimated” the waffle recipe amounts down to 3 and 1/2 cups of shredded potatoes as opposed to 8 cups. The rest of the ingredients were scaled back accordingly. The waffle took twenty minutes to get crisp and crunchy but OH BOY was it perfect and delicious! This recipe takes time, it’s a performance, so prepare it when you want to do something special, either for yourself or others.

Pat3 months ago
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What is the FOK favorite waffle maker/baker?

Mela2 weeks ago
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For those having trouble with the “waffles” sticking, I find there are a couple of things to pay close attention to in the recipe for success. First, wash the potatoes until the water runs clear to remove all the starch. Dry them well (I dump them on a tea towel). Do NOT open the waffle iron until there is no steam coming out no matter how long it takes! If you open too soon, they will stick.That’s what works for me. I hope it helps others.

Lauren5 months ago
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What can I use instead of brown rice flour? I have lots of diff flours but not that.

Steven, FOK Support4 months ago
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Hi Lauren, please see our whole grain flour guide for inspiration and guidance for other options! https://www.forksoverknives.com/how-tos/types-whole-grain-flour-guide-whole-wheat-flours/

Cassie5 months ago
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First of all, this too way too much time. The waffles took ages to cook and there is no way I could make a sandwich. I made them open faced. however the flavor was great.

Tam1 month ago
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Must be your waffle iron. Mine took less then the required time and turned out brown and crispy.

Kasia5 months ago
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It was a unique and delicious take on a sandwich! Very summery. We made a different sauce, our home favorite, and topped the waffles with lettuce, tomato, zucchini shavings, red onion and sunflower sprouts. Enjoyed it immensely 🙂

Julie6 months ago
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This took a lot of work to prep. The herbs and spices were off both in the potatoes and tofu cream sauce. Could not get potato waffles to stick together on griddle. Had to peel them off in a mass of potatoes from both sides they ended up as a clump of shredded potatoes on the plate. Would not recommend for the amount of work involved either

Chloe6 months ago
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Hello. How long does herbed tofu cream keep? Thanks

Steven, FOK Support4 months ago
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With proper storage, Chloe, we would say 5-7 days (though we generally recommend serving/enjoying fresh, or shortly after making it).

Jasmine Erickson6 months ago
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What gluten-free item could I use instead of breadcrumbs?

Sherb6 months ago
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You can make ure own gluten free breadcrumbs by drying out gluten free bread, then blitzing it. Works the same. You can buy gluten free breadcrumbs too :o)

Brenda6 months ago
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Could you use the frozen pre shredded and thaw??

Candice C6 months ago
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I was wonder the same. I think so. It’s definitely worth a try!

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