– flours – nutritional yeast – baking powder, baking soda, and salt – salt and spices – non-dairy yogurt – frozen spinach – crumbled tofu – vegan mozzarella – sesame seeds
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Mix dry ingredients in a bowl, then add spinach, tofu, onions, cilantro, cheese, and yogurt. Add 1/2 cup of water and mix until a loose, not too flowy muffin batter forms.
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Preheat a waffle maker, add oil, and scoop the spinach and tofu batter. Cook until golden, which may take longer than usual waffles due to the moisture content. Repeat for remaining batter.
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If thickening, add water and continue cooking. Cool on a cooling rack or in an oven at 300° F. Serve with salsa, chopped tomatoes, or dips like mango cilantro or tomato chutney.
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