Lightly drain the water from the tofu (drain for about 15 minutes), and put into a bowl. Cream the tofu using a stick mixer or food processor.
Put the ☆ ingredients into a bowl (weighing it and then adding it to the bowl is fine) and use a whisk to mix it all together.
Add Step 1 to 2 and use a rubber spatula to gently mix. Add 50 ml of milk. Adjust the amount of milk until the batter is thick that it plops when the batter is scooped up.
Lastly, add vegetable oil and mix in. Cook it in a waffle maker and they're done I usually cook one side for 1 minute and 20 seconds.
Story Behind this Recipe
One of my coworkers brought tofu waffles that were good, and I wanted to recreate them at home.
Belgian waffles don't release a lot of oil, so heat oil in the waffle maker before cooking. These are mildly sweet, so I recommend them for breakfast. You can freeze them too, so I usually make a large batch and then store them in the freezer.