Viral Potato Waffle
This potato waffle recipe transforms your otherwise bland, boring boiled potatoes into a shatteringly crisp, golden waffle base. Piled high with a cheesy, high-protein tofu scramble, creamy sliced avocado, and finished with fresh chives and a fiery drizzle of chili oil, it’s an easy plant-based breakfast that looks like a gourmet brunch but takes just minutes to pull together. Think of these as your beloved potato pancakes (a.k.a. latkes), with a much crisper texture but without the greasy clean-up and calories of pan-frying.
Ingredients
Potato Waffle
- 2 small boiled potatoes
- Avocado oil spray
Tofu Scramble
- ½ block extra firm tofu
- 3 tbsp shredded plant-based cheddar cheese
- 3 tbsp nutritional yeast
- Pinch of turmeric powder
- Salt to taste
Toppings
- ½ avocado
- 1 tbsp chili oil
- 1 tsp chopped chives
Instructions
- Preheat your waffle maker and lightly spray it with avocado oil.
- Place one boiled potato in the waffle maker and gently press it down. If needed, slice pieces from the second potato to fill in any gaps and create one even waffle. Cook for about 8 minutes, or until golden and crispy.
- Meanwhile, crumble the tofu into a skillet. Add the plant-based cheddar, nutritional yeast, turmeric, and salt, then cook for about 5 minutes, stirring occasionally, until heated through.
- Transfer the potato waffle to a plate and top with the sliced avocado and tofu scramble.
- Finish with the chili oil and chopped chives, then serve immediately.
Nutrition
Serving: 1servingCalories: 750.8kcalCarbohydrates: 67gProtein: 38.1gFat: 25.7gSaturated Fat: 7.2gPolyunsaturated Fat: 7.39gMonounsaturated Fat: 9.67gSodium: 561.8mgPotassium: 1853mgFiber: 13.7gSugar: 4.1gVitamin A: 7.4IUVitamin C: 25.07mgCalcium: 778.3mgIron: 7.5mg
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