If I had to pick, I think I would have to say brunch is my favourite meal. It’s just the perfect, satisfying meal that is such a treat on the weekends. And there are so many options: one of the classics being Chicken & Waffles.
So of course, I had to make a slightly healthier vegan version using oat flour waffles and tofu fried “chicken”. If I’m being honest, I make these oat flour waffles to eat on their own, and could also eat the tofu on its own — they’re just that good. But when put together, and served with maple syrup, it’s truly magical.
Vegan Chicken & Waffles
Crispy vegan oat waffles paired with tofu fried "chicken" to create the beloved sweet and savoury brunch combo.
Ingredients
Crispy Vegan Oat Waffles
- 1 tbsp chia seeds + 2 tbsp water
- 1 cup oat flour (rolled oats blended into a fine flour)
- 1 ½ tsp baking powder
- ½ tbsp apple cider vinegar
- pinch of salt
- ¼ cup dairy free milk of choice
- ¼ cup dairy free yogurt of choice
- 1 tbsp maple syrup
- 1 ½ tbsp coconut oil (melted)
Tofu Fried "Chicken"
- 6-8 oz extra firm tofu
- ½ cup cornstarch
- 2 tbsp dairy free milk of choice
- ½ tbsp apple cider vinegar
- ½ tbsp liquid smoke
- 2 tbsp breadcrumbs
- ½ tbsp nutritional yeast
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- ¼ tsp ground mustard
- salt and pepper (to taste)
Instructions
Crispy Vegan Oat Waffles
- Prepare the chia egg by combining the chia seeds and water. Let it sit for 10-15 mins to allow it to thicken.
- Combine all ingredients in a high speed blender and blend until smooth.
- Preheat a waffle iron and spray with coconut oil.
- Spoon the batter on and cook until each waffle is crispy and golden brown.
Tofu Fried "Chicken"
- Press the tofu with paper towel, getting out as much of the liquid as possible.
- Using your hands, break the tofu into irregular chunks (what makes it look like chicken).
- Press the tofu chunks with paper towel once again to remove more liquid if possible.
- Optional (but recommended): Freeze the tofu overnight. The next day, defrost the tofu and press with paper towel again. If you skip this step, it will still work, but freezing the tofu helps make the texture even more firm and less wet.
- To make the buttermilk: Combine the oat milk and apple cider vinegar in a small bowl and let it sit for 10-15 mins.
- Prepare ½ cup of cornstarch in a separate bowl.
- In another bowl, combine breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, ground mustard, salt and pepper.
- Once the buttermilk is ready, add liquid smoke to the mixture.
- Coat each tofu chunk in the buttermilk mixture, cornstarch, back in the buttermilk, back in the cornstarch, back in the buttermilk, and then finally the breadcrumbs. Make sure to fully coat each time. Repeat with all tofu chunks.
- Prepare a skillet on medium heat with some olive oil.
- Add tofu to the pan and pan fry until golden brown. Flip and add oil as needed, making sure all sides are cooked and lightly browned.
- Serve with waffles, some scallions and maple syrup, and enjoy!
Notes
Note: If making the waffles ahead of time, they store well in the freezer and can be reheated in the toaster or toaster oven.
Tofu adapted from Nora Cooks