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Chicken-Fried Tofu

  • 1 350 or 400g block pressed tofu
  • 1 chicken-flavoured vegetable bouillon cube
  • ~1/2 cup aquafaba
  • 1 sleeve salted soda crackers
  • 1/4 cup nutritional yeast
  • 1 tbsp garlic powder

Jalapeno Cheese Waffles

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp aquafaba
  • 1 cup plain, unsweetened soy milk (do not sub)
  • 1/3 cup shredded vegan cheese (GUSTA works great for this)
  • 2 tbsp chopped jalapeno peppers
  • 2 tbsp vegetable oil + more for waffle iron
  • maple syrup, for serving


  1. Dissolve the bouillon cube in water, and put into container big enough to hold the tofu. Add the tofu, cover, and let marinate in the refrigerator for 24 hours, or until it has soaked up 1/2-3/4 of the liquid.

  2. In a ziploc bag, combine the crackers, nutritional yeast, and garlic powder. Seal the bag, but leave a tiny opening for air to escape. Crush ingredients with a rolling pin, until they resemble fine breadcrumbs.

  3. Cut tofu into slices, about 1/4 inch thick. Pour aquafaba into a dish, and put about 1/2 the breadcrumbs on a plate. Pat the slices of tofu dry.

  4. Take a slice of tofu, and dip it into the aquafaba, making sure to completely cover it. Then, toss it in the breadcrumbs, making sure it is thoroughly coated. Repeat with the remaining tofu, adding more aquafaba or breadcrumbs for dipping as needed.

  5. Heat a skillet to medium heat; add a tablespoon of vegetable oil. Add a few slices of tofu; the pan should be hot enough that it sizzles. Cook until both sides are golden brown, turning once; 3-5 minutes per side. Use a pancake turner to flip; be careful so the coating doesn't come off. Repeat with remaining tofu.

  6. Serve on top of Jalapeno Cheese Waffles (below).


Jalapeno Cheese Waffles

  1. Heat up your waffle iron. In a bowl, whisk together the flour, baking soda, baking powder, and salt.

  2. In a measuring cup, whisk together the soy milk and the aquafaba. Add to the dry ingredients along with the vegetable oil, and stir until just combined. Then, stir in the chopped jalapenos and shredded cheese.

  3. Pour some of the batter into a heated and oiled waffle iron; how much depends on the size of your waffle iron. (Mine makes 4 at a time, and I use 3-4 tbsp each.) Cook until golden brown; repeat with remaining batter.

  4. Served topped with Chicken-Fried Tofu and maple syrup.