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PGIS RecipesBreakfast · Recovery

Whole soy + oats

Whole-Soy Curl–Oat
Recovery Waffles

A cinnamon-vanilla waffle with banana, ground Soy Curls, flax, and chia. An adaptation of the tofu–oat original.

VeganNo added oil in batterMeal prep

Yield: 1 large batch; waffle count depends on your iron.
Rest: 10–15 minutes. Cooking time varies by machine.

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PGIS RecipesIngredients

Measure the whole batch

4 cups
Rolled oatsGrind to flour; see measurement note below
80 g
Dry Butler Soy CurlsAbout 2 cups loosely packed; weight is preferred
1½ cups
Warm waterPlus extra liquid as needed
2 cups
Unsweetened soy milkPlus extra liquid as needed
4 Tbsp
Ground flaxseed
4 Tbsp
Ground chia seed
6 tsp
Baking powderEquivalent to 2 Tbsp
2 tsp
Cinnamon
4 tsp
Vanilla extract
1 tsp
Salt
1
Ripe bananaPeeled
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PGIS RecipesPreparation

Grind dry, then blend creamy

  1. Prepare the oats. Measure 4 cups rolled oats, grind into flour, and set aside. The source also allows oat flour; use the weight of your measured oats when substituting, since cup weights differ.
  2. Grind the Soy Curls. Pulverize 80 g dry Soy Curls in a high-speed blender until fine.
  3. Make the wet base. Add 1½ cups warm water, 2 cups soy milk, banana, and vanilla. Blend until completely smooth.
  4. Combine. Incorporate oats, flax, chia, baking powder, cinnamon, and salt until uniform. Work in smaller batches or mix in a large bowl if needed; respect your blender’s capacity.
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PGIS RecipesRest · Adjust

Thick, but still pourable

Rest the batter for 10–15 minutes before judging its thickness.

  • Look for thick pancake batter that pours slowly from a spoon. It should not hold together like dough.
  • If too thick, add water or unsweetened soy milk a few tablespoons at a time. Expect roughly ¼–½ cup additional liquid if needed.
  • Stir between additions. Recheck as the batch sits: the oats, flax, chia, and Soy Curls continue absorbing liquid.

First batch: keep the oats, flax, chia, and banana unchanged; adjust only the liquid.

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PGIS RecipesCook

Preheat, cook, cool on a rack

  1. Preheat the waffle iron fully. Follow its manufacturer’s heat and surface-preparation instructions.
  2. Portion for your iron. Leave space for expansion. Begin with one test waffle to find the right fill and cooking time.
  3. Cook until browned and crisp. Let steam slow and the waffle release easily before opening fully. The center should be set, without wet batter.
  4. Transfer to a wire rack. Let steam escape instead of stacking hot waffles. Stir and check the batter before each refill.

Serve with berries, sliced fruit, or unsweetened plant yogurt.

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PGIS RecipesBatch · Reheat

Save the extras for another morning

  • Cool completely on a wire rack before packing.
  • Refrigerate or freeze in a closed container, with parchment between waffles for easy separation.
  • Reheat in a toaster or air fryer until hot throughout and crisp at the edges. Timing depends on thickness and whether the waffle is frozen.
  • Keep a batch note: record added liquid, number of waffles, iron setting, cooking time, and texture after reheating.
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PGIS RecipesAdaptation notes

A starting formula to test

The proposed replacement for 2 cups soft or silken tofu is 80 g dry Soy Curls + 1½ cups warm water. It is not a cup-for-cup swap.

This version has not been kitchen-tested here. If the first batch is dense or chewy despite a pourable batter and a thorough cook, try 3 Tbsp chia in the next batch, keeping the other ingredients fixed.

Contains soy. Per-waffle nutrition depends on ingredient brands, actual oat weight, and final yield; no precise nutrition values are assigned.

Adapted from your supplied recipe card and substitution notes.
Download the original recipe card (PDF)
View the original tofu–oat waffle deck

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