Hi all! This is Gab from Artful Desperado. Today I am sharing with you a recipe that’s inspired by Savannah, GA. When I think of Savannah, I think of lush weeping willows, historic homes, and of course, delicious southern cuisine. The heat seems always to be present in this area, where hot balmy days wilt the wild flowers growing by the side of the road.
Now, when it comes to southern cuisine, I have quite a few favorites, but since brunch is one of my fortes, I decided to make something for it. Cue these waffles that are the perfect mix of sweet, savory, and spicy. I also gave it a slight vegetarian twist and instead of doing the super classic chicken and waffles, I opted for doing smoked tofu, which believe me, it’s soooo good! (I had to stop myself from eating it before taking the photos for this post).
I really recommend you use high quality maple syrup (the real deal) to accompany this dish, and better yet, one of those fancy infused maple syrups with vanilla or bourbon. I added some fresh parsley and some pomegranate to add color and a bit of freshness, but you can totes skip it and go for carb central.
Ok let’s make some waffles!
Collard greens and Jalapeño Waffles with Crispy Smoked Tofu
For the waffles
½ onion, finely chopped
2 cloves of garlic, minced
1 bunch collard greens, stemmed, chopped
1 teaspoon dry thyme
1 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon garlic powder
3 whole large eggs at room temp
1 ½ cups all purpose flour
1 teaspoon baking powder
1 cup veggie stock
Salt and freshly cracked pepper to season
For the tofu
1 pack smoked tofu, cubed
2 whole large eggs
1 cup all purpose flour
2 tablespoon smoked paprika
¼ teaspoon ground cayenne
1 tablespoon ancho chile powder (or other smoky chili powder)
2 teaspoons salt
1 teaspoon black pepper
1 jalapeno pepper sliced
Parsley, chervil, and pomegranate (optional)
1. Place the onion and garlic on a pan with a bit of oil over medium low heat and saute for about 5 min until onions are translucent. Add the collard greens and cook for another 3 minutes until greens have wilted. Remove from the heat.
2. In a large bowl, combine all the other waffles ingredients, making sure to whisk the mix to avoid having any lumps. Add the cooked onions and collard greens and mix well.
3. Preheat your waffle maker and make waffles according to manufacturer’s instructions (my waffle maker is super simple and has an on/off button, so I put a timer on to make sure I don’t over cook my waffles). You want the waffles to be slightly dark on the outside. Set cooked waffles aside.
4. To make the tofu: Heat a large pan and place enough oil to fry. Now place the eggs in a bowl and whisk to break the yolks. In a separate bowl, mix all the other dry ingredients (flour, paprika, cayenne, etc). Take the cubed tofu and drop it in the egg wash and, using a fork, move them around so they get coated. Using the same fork, move them to the flour and spice bowl and shake them around to coat them (it’s ok to have lumpy bits, those get reaaally tasty when they fry!). Carefully fry the coated tofu until golden brown.
To plate: heat up the waffles in the oven for about 2-3 minutes, then top with crispy tofu, jalapeno pepper, parsley, chervil (or any other herb you like), and drench in maple syrup!
Hope you enjoy this mighty tasty dish!