Buckwheat Waffles with Tofu Mousse and Strawberry Sauce

The buckwheat makes these waffles pretty hearty on their own, but adding a big dollop of silky tofu mousse adds a nice protein punch.  The mousse is similar in flavor and consistency to a thick vanilla yogurt, so that would make a good substitute if the strain of pulling out your blender is too much for you.  Both the tofu mousse and the strawberry sauce can be made a day ahead of time. You can also make these waffles gluten-free easily by replacing the all purpose flour with a gluten free flour blend.  This made about 8 waffles on my waffle iron.


Tofu Mousse
Ingredients:
1 19-oz package firm water-packed tofu, drained
2 T canola oil
2 T agave
1 T + 1 t lemon juice
1 T maple syrup
1 T vanilla
1/4 t salt

Process:

1. Wrap tofu in a kitchen towel and squeeze tightly to extract as much water as possible.
2. Place tofu and all remaining ingredients in a blender and blend until silky-smooth.  Refrigerate until ready to use. 

Strawberry Sauce
Ingredients:
2 c frozen strawberries
1/3 c water
1/4 c sugar
1/2 t vanilla

Process:  Heat all ingredients in a small, covered saucepan over medium-low heat, stirring occasionally, until strawberries are falling apart, about 7 minutes.  Smash with a potato masher to help break up the strawberries.  If not using immediately, refrigerate and then re-warm the sauce when ready to use.


Buckwheat Waffles
Ingredients:
2 1/2 c almond milk
1/4 c + 2 T oil
1/4 c maple syrup
1 t vanilla
1 1/2 c buckwheat flour
1/2 c all-purpose flour
2 t baking powder
1 t cinnamon
1/2 t salt

Process:

1. Whisk together almond milk, oil, syrup, and vanilla.  In a separate bowl, whisk together flours, baking powder, cinnamon, and salt.  Combine wet and dry ingredients and whisk until few lumps remain.
2. Cook on an oiled waffle iron.  Serve with tofu mousse and warm strawberry sauce.