VEGAN MEXICAN CHICK-UN AND WAFFLES

Serves: 4

Ingredients

FOR CHICK-UN

¼ cup dry red wine

1 tablespoon minced chipotle in adobo

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon fine sea salt

¼ teaspoon black pepper

1 pound extra-firm tofu, drained, pressed, and cut into 8 slices

FOR WAFFLES AND GRAVY

1 cup non dairy milk

¾ cup fresh or frozen corn, divided

2 tablespoons non dairy butter, melted

2 tablespoons canola oil

1 tablespoon pure maple syrup

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon fine sea salt

1 tablespoon seeded, minced jalapeño

Nonstick cooking spray

Canola oil, for cooking

1 tablespoon olive oil

1 poblano pepper, cut into half-moons

½ small onion, cut into half-moons

2 cloves garlic, minced

1 cup vegetable broth

1 tablespoon cornstarch

Salt and pepper, to taste

Directions

Chick-Un: Combine the wine, chipotle, and spices in an 8 x 12-inch pan. Add the tofu, turning to coat. Cover and refrigerate for 1 hour or longer.

Waffles: In a blender, combine the milk, ½ cup of the corn, butter, oil, syrup, flour, baking powder, and salt. Blend until smooth. Stir in the remaining ¼ cup corn and the jalapeño. Preheat oven to 300°F. Cook the waffles according to the waffle iron instructions using nonstick cooking spray. Keep waffles warm in the oven. Lightly coat a large skillet with canola oil and heat over medium heat. Drain the tofu, reserving any marinade, and cook until brown, about 4 minutes. Cook the other side for about 4 minutes. Keep warm in the oven.

Gravy: In the same skillet, combine the olive oil, poblano, and onion. Cook, stirring, for 5 minutes, or until the onions are softened. Add the garlic. Add the broth and cornstarch to the tofu marinade. Whisk until smooth. Add to the skillet and whisk until thickened, about 3 minutes. Add more chipotle, if desired.

To assemble the sandwiches: Break the waffles into quarters. Place a quarter on each plate and top with 2 pieces of tofu and some gravy. Top with the second waffle and tomatoes and avocado.

Jason

Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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