Tofu is coated in sugar-free barbecue sauce and then quick-cooked on a waffle iron for the chewiest, most flavorful tofu in under 10 minutes.
Welcome to tofu of the month! Just kidding, mostly, but since my second-to-last post was Air Fried Tofu Italian Style, you may start to think that I eat nothing but tofu.
The truth is, I saw people posting in a Weight Watchers Facebook group about cooking tofu in their waffle irons, and I just had to give it a try. The idea has been out there for a while, but it’s really caught on among vegan Weight Watchers because under the new Freestyle program, tofu is zero points (as long as you don’t add oil or sugar or flour to it.)
I honestly didn’t think anything would supplant my love for air-fried tofu, but this Ridiculously Easy waffle iron tofu is definitely giving it a run for its money. Here’s why:
When you cook tofu in a waffle iron, the hot weight of the iron presses out the water in the tofu, creating pockets of super-thin, super-chewy tofu. It has a dense texture that I really haven’t found with other cooking techniques. It’s hard to describe, so forgive me if I keep repeating “chewy,” “dense,” and “firm.”
The one caveat I can think of is if you start with tofu that is too thin or cook it too long, you might then have tofu I would describe as “tough.” But as long as you shoot for slices of tofu that are about 1/2-inch thick, I don’t think you’ll have that problem.
Much of the waffle iron tofu I’ve seen on the internet looks rather plain, as though people were planning to eat it like waffles or as a low-carb substitute for bread. I wasn’t interested in either of those options. I wanted barbecued waffle iron tofu for sandwiches, but I also wanted to avoid the sugar in traditional barbecue sauce, so I wound up making my own from a bottle of unsweetened ketchup I’m trying to use up.
I’m struggling to use this ketchup up not because I like it but because I don’t. It turns out that I really don’t like ketchup unless its sweetened, and I was very sad when I put this stuff on a burger. Ick. Turns out I’d rather have no ketchup that unsweetened.
But because I bought it and because it’s basically tomato sauce, I’ve been trying to use it up. Recently, I received a box of seasonings from Penzeys (not because I’m a blogger–they sent one free to anyone who requested and paid shipping) and it included their Galena Street Rib and Chicken Rub. One of their hints for using it was to mix it into tomato sauce to make a barbecue sauce, and that’s basically what I did. This trick should work with any meat rub (just check the ingredients to make sure it’s vegan.)
I’ve made this twice now, and I’m amazed at how easy it is to make tofu that tastes like it’s been pressed and marinated for hours. I do give it a short press with my hands between paper towels before coating with sauce, but it marinates only for the few minutes it takes to heat up my George Forman grill with waffle iron plates installed.
Best of all, you can use any sauce you want. Right after I made the batch you see pictured here, my daughter decided to make her own version. She used bottled barbecue sauce mixed with peanut butter, soy sauce, and sesame oil. She let me have a bite, and it was amazing. As long as what you’re coating the tofu with isn’t super-sticky, it should work well.
Want more to waffle?
Try my Waffle Iron Hash Browns.
Barbecued Waffle Iron Tofu
Ingredients
- 7 - 8 ounces extra firm tofu (half a package)
- 3 tablespoons Westbrae Naturals Unsweetened Ketchup or tomato sauce
- 1 teaspoon barbecue rub or other barbecue seasoning
- 1/2 teaspoon soy sauce or gluten-free tamari
- 1/4 teaspoon spicy brown mustard or other prepared mustard
- 1 pinch stevia or other sweetener
Instructions
- Drain the tofu and cut it into 3-4 equally thick pieces lengthwise. Place it on paper towels or a clean tea towel, cover it with the same, and press gently with your hands to remove some of the water.
- On a shallow plate, mix the ketchup or tomato sauce with the barbecue rub, soy sauce, and mustard. Combine well and add stevia or other sweetener a tiny pinch at a time until you like the sweetness. Drag each piece of tofu through the sauce until it's coated on all sides.
- Preheat your waffle iron on its highest setting. Once it is hot, place the tofu on the iron, distributing it equally. (Save the extra sauce to serve with the tofu.) Gently close the waffle iron and set a timer for 4-5 minutes.
- Keep the waffle iron closed for at least 4 minutes (unless you smell something burning--waffle irons vary, and you may need to make this recipe once before you know how quickly yours cooks.) Slowly lift the lid to check on the progress of the tofu. If it is not uniformly browned or still seems wet, gently close the lid and give it more time. Check it in 1-2 minutes intervals until it is firm and done. (Some pieces may cook more quickly than others, so remove them as they get done.)
- Brush with extra barbecue sauce and serve alone or on sandwiches.
Notes
Nutritional info is approximate.
Please pin and share!
If you give it a try, please leave me a note in the comments telling me what seasoning you liked best.
Enjoy!
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Andi
May 10, 2018 at 4:07 pmOMG! You’re a genius! I can’t wait to try this!
Courtney Nelson
May 10, 2018 at 4:21 pmThis looks amazing! Great idea. I cannot wait to try it…!!!! MMMMMMmmmmmm.
Maria
May 10, 2018 at 5:17 pmWow–didn’t know this was “a thing”– how cool! Your version and sauce sound great. Beautiful photos! I am going to pass this on to Kelly and . Mike,, who have my waffle iron. 🙂
S
May 10, 2018 at 5:40 pmI don’t like to be the Debbie Downer, but isn’t Teflon really bad for you?
Josho
May 11, 2018 at 6:52 amInhaling the fumes from nonstock coatings that have been overheated with nothing in the pan is harmful. But not so with things that are actually pressed into contact with hot nonstick coatings. It’s not the actual physical substance, but the overheated fumes, that are harmful.. Analogy: you could eat a handful of newspaper and it wouldn’t harm you, but set it on fire and inhale the smoke and it’s quite bad for you. Brought to a reasonable temperature, and with food in put in contact with the coating very shortly after heating, nonstick coatings are not harmful.
Barbara Lafaver
May 11, 2018 at 10:33 pmIf you use non-stick pans at a high enough temperature, it can kill any companion birds you have in your house. Self-cleaning ovens, which have non-stick chemicals on them, are deadly to birds. So, if birds die, these chemicals cannot be healthy for humans.
Josho
June 11, 2018 at 10:49 amRight, but again, we’re talking about FUMES. The FUMES from overheated teflon (and its workalikes) are bad for you. But if bits of it chipped off the pan (which they shouldn’t do if you’re using the right kinds of utensils) and you swallowed it, you’d excrete it again with no ill effects.
In this case, the form makes a difference. Re-read my example about the difference between eating newspaper and inhaling burning newspaper.
Amanda
June 11, 2018 at 4:50 pmHey thanks! I’ve always wondered about nonstick pans and if they were safe to use.
Astrid
August 15, 2019 at 8:07 pmThe newspaper analogy isn’t the best, as newspaper ink contains lead. (Never eat food wrapped in newspaper!)
Geoffrey Levens
May 11, 2018 at 4:34 pmThe really bad part of Teflon is the mfg process and workers exposure to toxic chems.
Ana
May 12, 2018 at 9:44 pmOr you can use a ceramic wafle maker. We have an Oster one that works really well!
Ally
May 9, 2020 at 3:07 pmI tried making this with tomatoe sauce instead of ketchup and the sauce was way to watery and didn’t stick. Remade it with sweetened regular ketchup and a bit more mustard and it turned out a lot better. Thanks for sharing!
Liberty
May 10, 2018 at 6:20 pmThis looks delicious can’t wait to give it a go!
http://www.libertylife.me
Jessica
May 10, 2018 at 7:23 pmThis could seriously change life in a university dorm with no kitchen…..Trying it tonight!
Jan
August 6, 2018 at 12:22 amMy dollar store carries tofu, check your local one out!
Luann
May 10, 2018 at 8:31 pmI can’t wait to try this, Thanks for sharing!
Poppy Laing
May 11, 2018 at 4:05 amWow what a great idea! I’m always buying tofu and not loving it, this could change everything. You can also waffle a falafel plus it’s fun just to say.
Shelly
May 15, 2018 at 3:08 pmI was thinking about adding schwarma spices and seeing how that tastes. But I love the barbecue idea!
Rejeanne
May 8, 2019 at 5:11 pmYou made me laugh out loud this evening! Thank you! 🙂
Cadry
May 11, 2018 at 8:05 amColor me intrigued! I love chewy tofu, and so this sounds very much like something I’d like. I’ve got to give it a go! Thanks, Susan!
janet
May 11, 2018 at 1:33 pmThis looks really good. Would this work in a Belgian Waffle Maker? Also, it looks like it might be a nightmare to clean up. I never use any teflon or other-coated appliances because they all flake/peel/leach into the food.
Susan Voisin
May 11, 2018 at 4:31 pmI’ve never used a Belgian waffle maker, so I’m not sure about that. But I definitely wouldn’t try it in a not non-stick appliance.
Christine
June 4, 2018 at 9:19 pmI tried it in a Belgian waffle maker and I don’t think it came out quite the way it should have from the description. I think it leaves the tofu too thick to get all the water out. And it really is a pain to clean 🙁 but it was tasty in it’s own way!
Lynn
May 11, 2018 at 1:47 pmLove tofu and this recipe looks great. But I don’t have a waffle iron 🙁
Mr. Biker
May 17, 2018 at 9:44 pmAs a “thrifter,” e.g., someone who hunts for treasures at thrift stores, I can tell you first hand that I regularly see waffle irons and George Foreman grills at Goodwill and a lot of other thrift stores. Usually in the $10 range for nice ones. Keep an eye open and you’ll have one in about a week. I got a 2 square (i.e: tiny) Belgian waffle maker for $!.00 at a yard sale about 2 weeks ago. They had the instruction book rubber-banded around it, too!
There’s some amazing deals at thrift shops, particularly Goodwill and Salvation Army. I got a $400 tube amplifier for $40 and the girlfriend got a $500 artsy-fartsy candlestick for $4.50! A dear friend got a Nikon D2 ($7,000 new but now outdated) for $15.00 at a yard sale which included the SB-800 flash, which currently sells on eBay for $300 used. The camera brought her $450 in a private sale. Keep looking and you will find!
Deb Calderon
May 11, 2018 at 2:12 pm2 questions – do you think you might get a similar effect with just the George Foreman type grill?
How did you stop the tofu from sticking?
Susan Voisin
May 11, 2018 at 4:33 pmYou could do it in a Foreman, but it won’t be the same. You won’t get the same compression as a waffle iron. My waffle iron is pretty non-stick, but I also fine that sugar-free sauce and tofu don’t stick like waffle batter does.
Jeanne Nix
May 11, 2018 at 3:51 pmDo you think this might work in a panini press?
Susan Voisin
May 11, 2018 at 4:34 pmIt will work, but it won’t be quite the same.
lena pfeffer
May 11, 2018 at 4:19 pmhey, susan!!! was wondering if you used the water packed tofu or mori nu tofu?
thanks, lena
Susan Voisin
May 11, 2018 at 4:35 pmWater-packed, the firmest I can find.
Carolyn Blakeney
May 11, 2018 at 5:14 pmI love this idea, and was thinking a panini press would be an option also, as Jeanne mentioned. Also thinking mixing a little bit of ground dates or raisins into the final brushing of barbecue sauce would give it the sweetness missing from the unsweetened barbecue sauce. Not sure if that would be a no-no from the Weight-Watchers standpoint. though.
Patty
May 11, 2018 at 8:13 pmI’m just the opposite. My taste buds cannot stand sugar in ketchup, or any tomato dish/condiment, or any savory dish for that matter. Trader Joe’s Ketchup used to be sugar free, but no more. I tried the Westbrea, brand, but it just doesn’t taste that great. I guess that’s why I never liked BBQ sauce. My mother always would marinate our BBQ food in Soy Sauce with garlic crushed in salt. I think it would be worth it to try marinating this in Liquid Amios and minced garlic. Thanks for the ideas.
Terry
July 12, 2018 at 1:33 pmOh – I want to try your seasoning suggestion too!
Marilyn Webb
May 12, 2018 at 7:32 amdelicious! Just saw this recipe last night and made this morning with Wegman’s organic bbq sauce I had in house. love it!
Terry
July 12, 2018 at 1:35 pmI’ve been wondering if it would work with BBQ sauce that contains sweeteners. Just got a ceramic waffle iron, but have heard sweet things can stick.
Susan Voisin
July 12, 2018 at 2:42 pmSugary things do tend to stick, even to non-stick waffle irons. 😢
Jacqueline Meldrum
May 13, 2018 at 2:52 amMy mind is blown! I am trying this soon in my never used waffle iron. So excited about this!
Carole Craig
May 13, 2018 at 10:00 amI tried this and it was really good. I used an orange sauce. I want to try something spicy next time..
Linda
May 14, 2018 at 11:33 pmI love this idea and can’t wait to try it. I’ve been on the verge of getting rid of my waffle iron for quite a while, but this recipe may save it from the give-away pile!
Tobi
May 15, 2018 at 4:50 pmthis is so clever!
i’m doing this for easy lettuce wraps
Malinda
May 17, 2018 at 11:01 pmI’m trying to figure out a peanut sauce that could work… I’d like to know more about your daughter’s combo! Peanut sauce is SO tasty.
Susan Voisin
May 20, 2018 at 2:25 pmShe just mixed peanut butter into bottled bbq sauce. It was really good, but untraditional.
Terry
July 12, 2018 at 1:37 pmOH MY! BBQ Peanut butter sauce sounds fabulous!
Linda Nicosia
November 17, 2019 at 7:55 amI love this idea! I incorporated it into another recipe I love, Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce (Cookie & Kate), and it was a stroke of genius. Thanks Susan! https://cookieandkate.com/thai-mango-cabbage-wraps/
alexandra
May 20, 2018 at 1:24 pmI made it: good and satisfying;I added
a slice of sweet potato in the sandwich.
.
Linda
May 22, 2018 at 4:36 amThanks for sharing
canis
June 2, 2018 at 8:40 amDear Susan,
Do you know how many calories should be ate daily? I am too skinny with underweight. If the diet is low in fat, how can I gain more weight in vegetarian?
Thanks for your guidance !
Douglas
June 3, 2018 at 5:44 pmwill this work with frozen-and-thawed tofu? I’ve found that’s the only way I can stand it.
Susan Voisin
June 3, 2018 at 7:55 pmI haven’t tried it, so I’m not sure if the pressure of the waffle iron would make it crumble. All I can say is you should experiment. But also, the texture of well-cooked waffle iron tofu is different enough that you might like it, so consider giving it a try with not-frozen tofu.
Andrea
June 18, 2018 at 11:59 amIf I make a bunch of the tofu in the waffle maker, will they keep well for a few days so u can re-heat at work?
Susan Voisin
June 18, 2018 at 1:45 pmYes, they are great made ahead and reheated.
Arjen
June 20, 2018 at 7:35 pmI came to say the same thing, I made the BBQ tofu it was amazing, but this reminded me of a mcrib. Sorry OP, but the broccoli is on point
Pragya
June 28, 2018 at 7:56 amWow! This is something really interesting. I will definitely gonna try this in next barbecue party.
Debra
July 30, 2018 at 5:21 pmSusan, I would love to try this as a substitute for bacon. What kind of ingredients would you or your readers use for a sauce?
Susan Voisin
July 30, 2018 at 5:54 pmI’ve marinated it in a mixture of soy sauce, maple syrup, onion powder, black pepper, and a dash of smoked salt and it came close to a bacon flavor.
Lisa is Planted365
October 1, 2018 at 4:41 pmThis looks so good. I actually saw it back when you originally posted it and I’ve been meaning to try it ever since. Finally am getting a waffle iron. Love that the BBQ sauce is sugar-free!
Cindy Winder
January 15, 2019 at 3:22 amI did this using my George Foreman grill and it’s was very good! Served with vegan Mayo and avocado and homemade sweet potato fries, perfect lunch, will definitely make again.
Lori Whitworth
August 7, 2019 at 4:43 pmDarn! My tofu stuck firmly to the top and bottom and pulled apart in the middle. I used no sugar or sweetened sauce. I preheated the waffle iron. I tried checking at 4 minutes but waited until 5. I have a big mess to clean up. So very disappointing. I am using a Chef’s Choice International Waffle Pro waffle iron.
Shane
March 31, 2021 at 6:45 amLooked like a great idea but was a ROYAL pain to clean waffle iron.
Andrea
August 22, 2021 at 9:12 pmThis was so easy & so tasty! We used previously frozen extra firm tofu with Kinders bbq sauce. Fortunately our waffle iron has removable plates so we just needed to soak them to clean up. We did spray them with oil before heating. I’m sure we’ll use this cooking method for tofu often. Thanks for the idea!
Julia
August 30, 2021 at 9:47 pmNever again. This seemed like an interesting idea, but it was extremely messy and not very tasty. The top and bottom of the Tofu stuck to the waffle iron, and tore apart in the middle. I had generously greased it and preheated it for a 20 minutes (which is about 4x longer than it actually needs). I can’t remove the griddle part of my waffle maker, so I’m having a heck of a time cleaning it.
Ange
June 7, 2022 at 6:34 pmGoing in I know that crispy tofu is best and easiest making tofu and sauce separately.
Tofu won’t get done before sugars in sauces will burn.
After a long day of yard work in mighty hot conditions, I jumped on what I thought might be fun, fast and yummy.
No. Giant burned, undercooked mess.
I cut thinner than I do when I simply dry tofu, and toss lightly in cornstarch….
Still didn’t cook and by the final piece the waffle iron was wrecked from burnt sauce.
I suspect a quality iron would be an improvement in outcome over my cheap one. I may try again as I LOVE crispy tofu but standing there eyeing and flipping all those little bits on all 6 sides is tiring, and not actually an easy meal. Im not a fan of oil pops either.
Thanks for the idea, hoping doing a sauce separately will change the outcome.
For tonight my woodland pals Outback get half my dinner. If I wasn’t so cheap, I’d have given them all of the Blech, burned undercooked mess.
(I made a chili sauce with chilis in a jar, vinegars, soy sauce, hoisin, ginger, garlic. Had pulled a jar of apricot jam from the pantry to add a tablespoon …. But even my cheap-self won’t use goods two years past the “best-by” date! 😸