Potato Wa e Sandwich with Herbed Tofu Cream 
30 minutes | Makes 4 waffle sandwiches

As featured in the Forks Over Knives Magazine (Summer 2020 issue)

A waffle maker cooks up a seasoned mix of shredded potatoes and rice flour into tender-crisp
base for delicious sandwiches.

INGREDIENTS:

● 2 lbs Yukon Gold potatoes, grated on the large grater (8 cups)

● ½ cup bread crumbs
● ¼ cup brown rice flour
● ¼ cup flaxseed meal
● 1 tsp. baking powder
● ½ tsp. sea salt
● ¼ tsp. freshly ground black pepper
● 2 Tbsp. lemon juice
● ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
● 1 recipe Herbed Tofu Cream
● 4 to 8 leaves romaine le uce
● 1 large tomato, thinly sliced
● Hot sauce (op onal)

1. Preheat a waffle maker according to manufacturer’s direc ons.

2. Place grated potatoes in a mesh strainer and rinse with water. Drain well. Return
potatoes to bowl. Add the next 8 ingredients (through milk). Mix well.
3. Place ½ cup potato mixture in waffle maker. Spread the ba er into a 4-inch
diameter. Cover and cook for 6 minutes, using the medium se ng if the waffle
iron has mul ple heat se ngs. If the lid li s easily a er 6 minutes the waffle is
ready; if not let it cook for 30 seconds more.
 4. Using a wooden chops ck or a silicone spoon, li the waffle from the iron. Place
on a cooling rack, repeat with the rest of the ba er.
5. To assemble sandwiches, spread Herbed Tofu Cream on 4 waffles, top with
romaine leaves and sliced tomatoes, and cover with remaining 4 waffles.

 
Herbed Tofu Cream  
● 1 12-oz. pkg. so silken tofu
● ½ cup chopped scallions
● ¼ cup chopped fresh chives
● ¼ cup chopped fresh parsley
● 3 Tbsp. lemon juice
● 2 Tbsp. chopped thyme
● 2 Tbsp. chopped fresh oregano
● 1 Tbsp. chopped fresh sage
● 2 small cloves garlic, minced

In a food processor, combine all the ingredients. Blend un l smooth, and season with sea
salt and freshly ground black pepper.