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Cinnamon Applesauce Waffles Topped with Vanilla Tofu Pudding, Homemade Granola and Berries

Cinnamon Applesauce Waffles Topped with Vanilla Tofu Pudding, Homemade Granola and Berries

Yield: 25, 6 oz. waffles
Granola garnish :
6 oz. quick oats
11⁄2 oz. sliced almonds
33⁄4 oz. brown sugar
14.1 oz. peanut butter
2.21 oz. Glaze and Shine icing (or apricot
jam, melted)
Vanilla Tofu Pudding:
4 lbs., 10.4 oz. firm tofu
1 lb. 9 oz. granulated sugar
3 Tbsps. vanilla
1 Tbsp., 1⁄2 tsp. salt
Waffl es:
1 qt., 2 1⁄3 cups white flour
1 qt., 21⁄4 cups wheat flour
11⁄2 cups baking powder
1⁄4 cup baking soda
2 Tbsps., 1⁄4 tsp. cinnamon
1 Tbsp. salt
3 qts., 1⁄2 cup soy milk
1 qt., 21⁄4 cups applesauce
Pan spray
2 lbs., 12 oz. IQF blueberries
2 lbs., 12 oz. IQF raspberries

  1. For the granola: Combine all ingredients in a small mixing bowl. Mix with paddle attachment on medium speed until crumbly, about 11⁄2 minutes. Store in an airtight container for service.
  2. For pudding: Prepare tofu by placing in a perforated pan to drain; let sit at least 5 minutes or until all excess liquid has drained off. Cut into 1” cubes.
  3. Place about 11⁄2 lbs. cubed tofu in blender. After placing lid on blender, process tofu on purée setting for about 4 minutes or until very smooth. Transfer puréed tofu to a mixing bowl. Purée remaining tofu as above.
  4. Add sugar, vanilla and salt to tofu in mixing bowl. Using the whip attachment, mix on medium speed until thoroughly combined, about 3-4 minutes. Refrigerate for service.
  5. For the waffles: Preheat waffle iron. Combine the dry ingredients in a mixing bowl. Add soy milk and applesauce. Using a flat beater, mix on low speed until thoroughly combined.
  6. For each waffle, using a 6 oz. ladle, portion batter onto pre-heated waffle iron sprayed with pan spray to prevent sticking. Cook about 3 minutes, or until golden brown and waffle tests done.
  7. To serve per order: Top the waffle with 4 oz. pudding, 1 oz. granola garnish and 31⁄2 oz. mixed berries.

Recipe and photo from Beverly Rambo, Food Service Specialist, Demske Culinary Support Center, Miami University, Oxford, OH for the NACUFS Best Vegan Recipe Contest 2006.

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