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    Home » Savory Breakfast Recipes

    Palak Tofu Waffles (Spinach Waffles)

    Published: May 31, 2023 by Richa 16 Comments

    Jump to Recipe   Print Recipe
    two spinach waffles on a plate topped with chopped tomato and cilantro with red dipping sauce next to them, text overlay
    spinach waffles on plates topped with chopped tomato and cilantro, text overlay
    pile of spinach waffles on a plate topped with chopped tomato and cilantro
    two spinach waffles on a plate topped with chopped tomato and cilantro with red dipping sauce next to them

    Crisp on the outside, fluffy and cheesy inside, these spiced tofu and spinach waffles will definitely be a new favorite! You’ll love these Indian palak paneer-inspired savory waffles.

    pile of spinach waffles on a plate topped with chopped tomato and cilantro
    Table of Contents
    • Why You’ll Love Palak Tofu Waffles
    • More Vegan Waffles
    • Recipe Card
    • Ingredients and Substitutions
    • Tips
    • How to Make Spinach Waffles
    • Frequently Asked Questions

    You guys know me, I end up using the waffle maker for making savory things more often than sweet things, and the same goes for pancakes. 

    Everybody in my house loves savory stuff, so we end up using the waffle maker for mostly savory stuff, like my chickpea flour pakora waffles, potato quinoa (aloo tikki) waffles, and pizza waffles. There are just so many fun ways to make savory waffles, and here’s another one! 

    This one is inspired from palak paneer, which is an Indian dish with a spinach sauce and paneer cheese cubes, for which I’m using tofu instead. I add some crumbled tofu and spinach to the savory waffle batter, and then spices that usually go in the palak paneer along with nutritional yeast and non-dairy cheese to give it flavor. 

    We cook the spinach waffles and serve them with salsa, or cucumber salad, mango chutney, or Szechuan sauce. You can use other dips of choice, as well. 

    two spinach waffles on a plate topped with chopped tomato and cilantro with red dipping sauce next to them

    These are amazing when they come out fresh off of the waffle maker because they’re the crispiest then. Spinach waffles tend to get softer as they sit because of the extra moisture coming from both the tofu and the spinach. So you do want to serve them immediately after cooking.

    You can also put them in the oven to crisp up while you’re making all the waffles, so that you can serve them all together. 

    Why You’ll Love Palak Tofu Waffles

    • fluffy, savory waffles packed with Indian spices
    • one-bowl batter for less mess
    • nut-free
    • gluten-free and soy-free options
    • freeze and reheat like a dream!

    More Vegan Waffles

    • Pakora Waffles
    • Cheddar Jalapeno Waffles
    • 1-Bowl Easy Vegan Waffles
    • Oatmeal Chocolate Chip Waffles
    • Vegan Pizza Waffles

    Recipe Card

    two spinach waffles on a plate topped with chopped tomato and cilantro with red dipping sauce next to them
    Print Recipe
    5 from 4 votes

    Spinach Waffles (Palak Tofu Waffles)

    Crisp on the outside, fluffy and cheesy inside, these spiced tofu & spinach waffles are Indian palak paneer-inspired savory waffles. GF option
    Prep Time15 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr
    Course: Breakfast, brunch
    Cuisine: Indian Fusion
    Keyword: spinach waffles
    Servings: 4
    Calories: 231kcal
    Author: Vegan Richa

    Ingredients

    Dry Ingredients

    • 3/4 cup (93.75 g) all-purpose flour
    • 1/3 cup (78.86 g) semolina or almond flour
    • 1 tablespoon nutritional yeast
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon garlic powder
    • 2 teaspoons or more spices of choice, I use garam masala, ground coriander, turmeric and cayenne

    Wet Ingredients

    • 1/4 cup (59.15 ml) non-dairy yogurt or use thick non-dairy milk, such as oat milk or coconut milk
    • 1/2 cup (118.29 ml) or more water
    • 1/2 cup (78 g) frozen spinach thawed and squeezed lightly to remove extra moisture, see note for fresh spinach
    • 1/2 cup (124 g) crumbled firm or extra firm tofu
    • 1/4 cup (40 g) chopped onion
    • 1/4 cup (4 g) chopped cilantro optional
    • 2 to 3 tablespoons vegan mozzarella cheese or other cheese of choice

    Optional Additions

    • 3 tablespoons of sesame seeds or hemp seeds or chia seeds to add more crunch as well as up the protein

    Equipment

    • waffle maker

    Instructions

    • In a bowl, add the dry ingredients. That's the flour, semolina, almond flour, salt, spices, baking soda, and nutritional yeast and optional seeds. Mix really well.
    • Then add in the spinach, tofu, onions, cilantro, cheese, and yogurt. Drizzle in 1/2 cup of water and mix up the batter. The batter will most likely be thick, so keep adding water, 1 tablespoon at a time, until you have like a muffin batter consistency that's slightly loose, but not too flowy like pancake batter.
    • Let this mixture sit for 5 to 10 minutes. If you’re using semolina, this mixture will thicken and you will have to add more water as you keep cooking the waffles. With almond flour, you will not need more water.
    • Preheat your waffle maker, add a few drops of oil, then scoop the waffle batter into the waffle maker. Spread out the batter, drizzle a few more drops of oil on top, and close the waffle maker.
    • Cook until the waffles are golden on both edges. This will take much longer than your usual waffles because of the extra moisture content in the spinach and tofu. So even if your indicator says that the waffle is done, you want to continue cooking it until it is golden. Remove the waffle and repeat for all the remaining batter. If the batter is thickening up too much while it’s sitting, add another tablespoon of water and mix it in, then continue.
    • Make all the waffles and set them on a cooling rack or set them in an oven which is heated to 300° F (148° C) so that they stay warm and crisp. Once all the spinach waffles are done, serve them with salsa or some chopped tomatoes. Chutneys — like mango cilantro, or tomato chutney — or ketchup or Szechuan sauce or other dips of choice are great with spinach waffles.

    Notes

    Store: Store refrigerated for upto 3 days. These waffles will freeze really well. Let them freeze, then heat them in a toaster oven, regular oven, or your waffle maker to thaw and crisp up a little bit .
    For a cheesy, sun-dried tomato spinach waffle instead of an Indian-spiced one, use 1 teaspoon Italian herbs, more nutritional yeast, 1/2 teaspoon of black pepper, and 1 or 2 tablespoons of chopped, sun-dried tomato.
    To make these gluten-free use a mix of 1/2 cup almond flour, 1/2 cup oat flour, 1/4 cup potato starch or tapioca starch to replace all purpose flour and semolina, mix really well. Use all of this dry mix, and instead of 1/2 cup of water, add 1/4 cup of unsweetened, carbonated water or club soda and 1/4 cup of water. If you don’t want to use club soda, then use all water and add 1/2 teaspoon citric acid to the dry ingredients. 
    To make this recipe soy-free, omit the tofu, or you can add some crumbled up cooked chickpeas instead.
    This recipe is nut-free if you use semolina and use yogurt that is not nut based
    Fresh Spinach: blanch or steam and measure to use.
     
     

    Nutrition

    Nutrition Facts
    Spinach Waffles (Palak Tofu Waffles)
    Amount Per Serving
    Calories 231 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Sodium 440mg19%
    Potassium 362mg10%
    Carbohydrates 37g12%
    Fiber 4g17%
    Sugar 2g2%
    Protein 10g20%
    Vitamin A 2358IU47%
    Vitamin C 4mg5%
    Calcium 178mg18%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    flours, spinach, and seasonings in bowls on a kitchen countertop

    Ingredients and Substitutions

    • flours – These waffles use a mix of all-purpose and with semolina flour or almond flour. Semolina helps crisp them up. You can make this gluten-free by using a mix of 1/2 cup almond flour, 1/2 cup oat flour, 1/4 cup potato starch or tapioca starch instead of the flours. If you do that, you’ll replace 1/4 cup of the water with club soda.
    • nutritional yeast – Gives the batter a cheesy flavor.
    • baking powder, baking soda, and salt – These condition the dough for a perfect, fluffy texture inside.
    • salt and spices – Garlic powder and a mix of either Indian spices or Italian herbs and spices give these spinach waffles such an amazing flavor!
    • non-dairy yogurt – Adds tanginess and richness to the batter. You can use thick, non-dairy milk instead.
    • frozen spinach – The waffles’ namesake!
    • crumbled tofu – This take the place of paneer. You can omit the tofu or use crumbled chickpeas instead.
    • onion and cilantro – Deepens the flavor of these spinach waffles.
    • vegan mozzarella – A little bit of non-dairy cheese makes these savory waffles taste so decadent!
    • sesame seeds – Seeds add a little crunch along with more flavor and protein. You can use hemp or chia seeds instead, if you prefer.

    Tips

    • If you use the semolina flour, the batter will thicken as it sits. Mix in tablespoons of water, as needed, to get it back to muffin batter consistency before pouring into the waffle maker.
    • Squeeze out that spinach well! Getting the extra moisture out will help the waffles cook more quickly.
    • Cook the waffles until they’re golden on the edges. The spinach and tofu will release moisture as the waffle batter cooks, making these take longer to cook than traditional waffles. Don’t go by your waffle maker’s indicator. Wait for those good, golden edges instead!
    • The batter consistency should be thick, like muffin batter, not thinner and pourable, like pancake batter.
    • If you’re making all of the waffles at once, keep them in an oven at 300° F (148° C) so that they stay warm and crisp.
    waffle dry ingredients in the mixing bowl, before mixing

    How to Make Spinach Waffles

    In a bowl, add the dry ingredients. That’s the flour, semolina, almond flour, salt, spices, baking soda, and nutritional yeast. Mix really well, then add in the spinach, tofu, onions, cilantro, cheese, and yogurt.

    waffle dry ingredients in the mixing bowl, after mixing
    adding spinach, onion, and cilantro to the dry ingredients

    Drizzle in 1/2 cup of water and mix up the batter. The batter will most likely be thick, so keep adding water, a tablespoon at a time, until you have like a muffin batter consistency that’s slightly loose, but not too flowy like pancake batter is. 

    adding wet ingredients to dry ingredients and veggies

    Let this mixture sit for five to 10 minutes. If you’re using semolina, this mixture will thicken and you will have to add more water as you keep cooking the waffles. With almond flour, you will not need more water. 

    spinach waffle batter, after mixing

    Preheat your waffle maker, add a few drops of oil, and scoop the mixture into the waffle maker, Spread out the batter, drizzle a few more drops of oil on top, and close the waffle maker.


    palak tofu waffle batter in the waffle iron

    Cook until the waffles are golden on both edges. This will take much longer than your usual waffles because of the extra moisture content in the spinach and tofu. So even if your indicator says that the waffle is done, you want to continue cooking it until it is golden.

    finished spinach waffle in then waffle maker

    Remove the waffle and repeat for all the remaining batter. If the batter is thickening up too much while it’s sitting, add another tablespoon of water and mix it in, then continue. 

    Make all the waffles and set them on a cooling rack or set them in an oven which is heated to 300° F (148° C) so that they stay warm and crisp.

    Once all the spinach waffles are done, serve them with salsa or some chopped tomatoes. Chutneys — like mango cilantro, or tomato chutney — or ketchup or Szechuan sauce or other dips of choice are great with spinach waffles as well.

    two spinach waffles on a plate topped with chopped tomato and cilantro with red dipping sauce next to them

    Frequently Asked Questions

    What makes waffles stay crispy?

    Semolina and Keeping your waffles warm will help them stay crispy. As you cook each waffle, pile them onto a lined baking sheet, and place them into the oven at 300° F (148° C) so that they stay warm and crisp. These waffles will tend be more moist because of spinach and tofu

    You can also warm them back up in the oven, toaster oven, or waffle maker to crisp them back up, if they’re come to room temperature or you’ve stored them for later in the fridge.

    Can you make these gluten-free?

    To make these gluten-free, replace the flour and semolina with a mix of 1/2 cup almond flour, 1/2 cup oat flour, 1/4 cup potato starch or tapioca starch and mix really well. Use all of this dry mix, and instead of 1/2 cup of water, add 1/4 cup of unsweetened, carbonated water or club soda and 1/4 cup of water. 
    If you don’t want to use club soda then use all water and add 1/2 teaspoon citric acid or eno to the dry ingredients.

    Can you make spinach waffles soy-free?

    To make this recipe soy-free, omit the tofu, or you can add some crumbled up cooked chickpeas instead.

    Is this recipe nut-free?

    This recipe is nut-free if you use semolina and use yogurt that is not nut based.

    How to store and reheat these waffles?

    Store refrigerated for upto 3 days. These waffles will freeze really well. Let them freeze, then heat them in a toaster oven, regular oven, or your waffle maker to crisp up a little bit
     

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    1. Amandeep Kaur

      September 11, 2023 at 7:17 pm

      Looks very good! I love savory breakfast too.
      What kind of waffle maker would you recommend? I have a cheaper one and I have never been able to use it right. The mixture always gets stuck.

      Reply
      • Richa

        September 11, 2023 at 11:18 pm

        I use dash brand waffle maker. If yours is sticking, it prob has lost its non stick. Try a new one and brush oil well for the first few uses

        Reply
    2. Amandeep Kaur

      September 11, 2023 at 7:14 pm

      What kind of waffle maker do you have? I have tried making them in the one I have and haven’t been successful… The mixture gets stuck to the waffle maker…

      Reply
      • Richa

        September 22, 2023 at 9:56 am

        I use dash mini. If it’s sticking then the non stick isn’t good anymore

        Reply
    3. Nika

      September 07, 2023 at 8:42 am

      We love all your recipes and have tried some as well.
      Question: we do not like to use all purpose flour. Can it be substituted with whole wheat flour? Thx

      Reply
      • Richa

        September 07, 2023 at 7:27 pm

        Yes use wheat flour, you’ll need to add a few tbsp more liquid

        Reply
    4. Gina

      June 01, 2023 at 1:00 pm

      Thank you for this very creative recipe. Love waffles, and love Palak Paneer, and its vegan version (one of my top three Indian cooking favorites, along with various mung dal recipes, and Malai kofta) so this recipe much resonates for me. Look forward to trying it soon. (PS: Also a huge fan of any vegetarian/vegan Balti…lived in UK for 8 years, and “Castle Balti”, in Warwick, http://www.castlebalti.com/ was our fav restaurant.)

      Reply
      • Vegan Richa Support

        June 01, 2023 at 7:07 pm

        awesome! don’t forget to rate when you try.

        Reply
    5. amber

      June 01, 2023 at 7:01 am

      5 stars
      Your pakora waffles are ALWAYS in my freezer ready for a quick meal, so I was super excited about these. Luckily I had everything on hand to make them immediately!

      I omitted the cheese, and used half semolina and half almond flour, cilantro, and the suggested spices as listed. Turned out just perfect. I’ll have to make a giant batch for the freezer since we ate this entire one 🙂

      Thanks Richa as always!!

      Reply
      • Vegan Richa Support

        June 01, 2023 at 7:08 pm

        so kind, thank you!!

        Reply
    6. Victoria

      May 31, 2023 at 1:34 pm

      Can you use fresh spinach, or steamed first?

      Reply
      • Richa

        June 07, 2023 at 7:28 pm

        Steam first

        Reply
    7. sue

      May 31, 2023 at 8:38 am

      Leave it to you to come up with such an unusual recipe!! Another one of yours going on to my “to-make” list. Thanks Richa.

      Reply
      • Vegan Richa Support

        June 01, 2023 at 7:13 pm

        thank you, sue! don’t forget to rate – it really helps!

        Reply
    8. Bindu C.

      May 31, 2023 at 7:18 am

      Hello!!
      Cant wait to try this recipe!!
      A few questions:
      1. What can I use in place of nutritional yeast? or just leave it out? (this recipe doesn’t have to be vegan for me – for example, I would just use regular yogurt).
      2. Also, do I add anything more or less if I use fresh chopped spinach? Or just use as is?

      Thx!!

      Reply
      • Richa

        May 31, 2023 at 1:54 pm

        Leave out the nutritional yeast. Blanched the spinach and then measure and use.

        Reply

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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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