Loaded Potato Waffles
These potato waffles come together quickly using leftover mashed potatoes, and they deliver a satisfying crunch with every bite. Loaded with tofu and fresh veggies, the loaded potato waffles also pack in serious nutrition and protein. Kids and adults alike love these. Plus they're versatile enough for breakfast, lunch or dinner.
Ingredients
Potato Waffles
- 1 batch mashed potatoes cooled completely, ideally refrigerated overnight
- 2 tbsp ground flax
- ⅓ cup water
- ½ cup Panko bread crumbs
- ¼ cup parsley flakes
Topping
- 1 batch tofu scramble
- vegan gravy of choice
- cilantro or parsley garnish (optional)
Instructions
- Stir the ground flax and water together. Let sit for a few minutes to thicken.
- Stir the flax mixture, parsley and bread crumbs together with the refrigerated mashed potatoes until well combined.
- Cook in a waffle iron until heated through and crispy and brown on the outside. The time needed will depend on how thick you make your waffles, as well as your waffle iron. I prefer to get my waffles quite crispy, so prefer thinner potato waffles and cook about 8 minutes in our Breville waffle iron.
- Once cooked to preference, carefully remove and plate. Top with the tofu scrumble, a generous drizzle of vegan gravy and garnish with cilantro or parsley (if desired). Enjoy!
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