In the words of the great Turk Turkleton, “It’s kind of hard to beat brinner.” You all know brinner, breakfast for dinner. Whoever thought up this idea was a genius. The unfortunate thing about breakfast food is they all seem to focus around meat and eggs, which as a vegan can be difficult to replace. I have found some great recipes and after some experimentation am learning how to make some great things. This is my take on the classic chicken and waffles. Now vegan chicken is typically built around tofu as the base. If you’re not one to experiment with tofu I would still highly recommend making these sweet potato waffles with the hot sauce syrup. They are absolutely the best thing you will ever have.
Fried Tofu Chicken with Sweet Potato Waffles and Franks Syrup
The Fried Tofu
1 package hard tofu, frozen, thawed, drained and pressed
3 cups almond milk
2 tsp apple cider vinegar
vegetable or coconut oil for frying
1/2 cup flour
1/2 tsp salt
1 tsp smoked paprika
1/2 tsp cracked black pepper
1 cup of the almond milk used to marinate the tofu
1 cup flour
1/4 tsp cracked black pepper
2 tsp smoked paprika
1/4 tsp chilli powder
1/2 tsp celery salt
1 tsp marjoram
1 tsp oregano
- Whisk the almond milk and apple cider vinegar together and set aside to thicken. Slice the tofu into eight equal pieces and submerge them into the milk. Marinate for 2-3 hours, or longer if you have the time.
- Combine all the ingredients for the batter in a bowl and set aside.
- Combine the ingredients for the seasoned flour in a separate bowl and set aside.
- Heat about a cup of vegetable oil in a fry pan. Dip the tofu in the batter coating it liberally. Then coat in the seasoned flour and drop into the hot oil. Cook for a few minutes and then turn over to cook both sides. Remove and drain.
1 1/2 cups pealed and cubed sweet potatoes
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp flax seed soaked in water
1 cup almond milk
1/4 cup firmly packed brown sugar
1/4 cup vegan butter, melted
vegetable oil for waffle iron
- Boil Sweet potatoes for 20 minutes or until fork tender. Mash cooked potatoes and set aside.
- In a large bowl whisk together flour, baking powder, and salt and set aside.
- In another bowl combine the sweet potatoes, milk, brown sugar, and butter. Stir sweet potato mixture into the flour mixture and thoroughly combine. Stir in flax seed. The batter will be thick. Place batter onto a preheated, oiled waffle iron and cook until lightly browned.
Franks Maple Syrup
1 cup maple syrup
1/4 cup Franks Red Hot
Mix in pot and heat until warm
Batter makes 3 Belgian Waffles
Top each waffle with 2 chicken pieces and drizzle with syrup