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Lena Novak - Lena’s Vegan Living
Spinach Tofu Scramble with Waffles is the healthier choice for Sunday brunch. High in protein, yet cholesterol free and of course, delicious.
Vegan – Gluten Free
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Resting time 10 mins
Total Time 55 mins
Course Breakfast, brunch
Cuisine American, Belgian, Vegan
Servings 4


  • Dough cutter or food processor, waffle maker, brush.


  • 350 gr organic firm tofu
  • 2 cups organic baby spinach
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tbsp low sodium Tamari
  • ½ tsp liquid smoke
  • 1 tsp turmeric powder
  • ¼ tsp black pepper
  • Kala Namak Salt to taste just a pinch to add the flavour of eggs, optional
  • 1 tsp red paprika powder
  • Cayenne pepper to taste optional
  • Chilli flakes optional
  • Pink Himalayan to taste
  • 2 tbsp grape seed oil or oil of your choice
  • Plant based milk 2 cups
  • Apple cider Vinegar 1tsp
  • ¼ Avocado oil cup or oil of your choice
  • Gluten free flour blend 1 ¾ cups or gluten free flour of your choice
  • ¼ cup Chia seeds
  • ¼ Quinoa flakes
  • 1 ½ tsp Baking powder
  • 1 tsp Himalayan pink salt
  • Grape seed oil or oil of your choice


  • Rinse the tofu and dry in the paper towel.
  • In the bowl, scramble the tofu by using dough masher or just your hands. Food processor also works well, while pressing pulse button.
  • Sauté onion on hot oil until translucent and add the garlic and all the dry spices. Stir thoroughly until all combine
  • Add tofu, tamari, smoke liquid and stir until all combine.
  • Let is sauté for 30 seconds, stir again and repeat.
  • Add the spinach gradually while stirring, until is mix in and soft.
  • Adjust the taste and serve.
  • Mix the milk with vinegar and let it sit for 10min to activate and add avocado oil later.
  • Blend all the dry ingredients in a separate bowl.
  • When ready, combine all together by mixing gently until smooth and let it sit for 10min.
  • Preheat your waffle maker to a medium setting.
  • When ready, lightly brush with grape seed oil.
  • Fill your waffle maker measuring cup full and pour the batter in.
  • After you receive signal, open the lid, but close it again after few seconds for another minute.
  • When you receive another signal, careful remove with plastic thongs and spatula.
  • Serve immediately.


If you wish to make more waffles for another day, you can freeze them and reheat them in a taster or even better, in a toaster oven. The scramble tofu can be stored in a refrigerator up to 3 days as long as it's properly sealed in a container. 
The dough cutter for mashing the tofu is available on Amazon. it is a very useful tool to have in the kitchen 
KALA NAMAK SALT also available on AMAZON
Keyword gluten free recipe, gluten free waffles, healthy breakfast, helathy braunch, plant based recipe, vegan recipe, vegan waffles
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