Waffles with scrambled tofu, chives and salt Kala Namak

Eggless waffles (vegan)

• 120 gr Yummity waffle and pancake mixes
• 200 ml coconut milk 5-7%
• 1 tablespoon of ground linseed + 3 tablespoons of boiling water
• 1/3 teaspoon of salt
• ½ teaspoon of turmeric
• 50ml water

Waffles with eggs

• 120 g Yummity waffle and pancake mix
• 200 ml coconut milk 5-7%
• 1 egg
• 1/3 teaspoon of salt
• ½ teaspoon of turmeric

Scrambled tofu:

• ½ teaspoons of Kala Namak salt
• 1 package of natural tofu
• 1 large spring onion, finely chopped
• 2 garlic cloves
• 100 g sliced ​​mushrooms
• vegetable oil for frying
• 1 teaspoon turmeric
• 1 teaspoon of pepper
• 2 tablespoons of inactive yeast flakes
• chopped chives

Waffles without eggs:

1. Pour boiling water over ground flaxseed and let sit for 5-10 minutes, until a paste forms. Combine the paste with the coconut milk and blend on high speed.
2. Add the Yummity mix, spices, and water and mix for about 1 minute. Preheat your waffle iron, scoop out the batter, and bake the waffles.

Waffles with egg:

1. Skip the step of preparing the gruel and mix the egg and milk immediately.
2. Add the mixture and spices, but in this version, omit the water as the milk is very runny. If using a thicker milk, add water. Bake in a preheated waffle iron.

Tofficer:

1. Heat oil in a pan and add chopped onion, garlic and Kala Namak salt (this salt gives an eggy flavor) and fry.
2. After a moment, add the sliced ​​mushrooms and sauté until they shrink and brown. Meanwhile, squeeze out the excess water from the tofu and crumble it.
3. Add crumbled tofu and spices to the vegetables, and add a little water. Simmer over medium heat for a few minutes. Finally, add two tablespoons of nutritional yeast, chopped, and mix. Taste and season with salt and pepper to taste.
4. Serve warm on waffles, you can spread them with avocado paste or vegan mayonnaise.