Step 1

In a bowl, add the dry ingredients. That's the flour, semolina, almond flour, salt, spices, baking soda, and nutritional yeast and optional seeds. Mix really well.

Step 2

Then add in the spinach, tofu, onions, cilantro, cheese, and yogurt. Drizzle in 1/2 cup of water and mix up the batter. The batter will most likely be thick, so keep adding water, 1 tablespoon at a time, until you have like a muffin batter consistency that's slightly loose, but not too flowy like pancake batter.

Step 3

Let this mixture sit for 5 to 10 minutes. If you're using semolina, this mixture will thicken and you will have to add more water as you keep cooking the waffles. With almond flour, you will not need more water.

Step 4

Preheat your waffle maker, add a few drops of oil, then scoop the waffle batter into the waffle maker. Spread out the batter, drizzle a few more drops of oil on top, and close the waffle maker.

Step 5

Cook until the waffles are golden on both edges. This will take much longer than your usual waffles because of the extra moisture content in the spinach and tofu. So even if your indicator says that the waffle is done, you want to continue cooking it until it is golden. Remove the waffle and repeat for all the remaining batter. If the batter is thickening up too much while it's sitting, add another tablespoon of water and mix it in, then continue.

Step 6

Make all the waffles and set them on a cooling rack or set them in an oven which is heated to 300° F (148° C) so that they stay warm and crisp. Once all the spinach waffles are done, serve them with salsa or some chopped tomatoes. Chutneys -- like mango cilantro, or tomato chutney -- or ketchup or Szechuan sauce or other dips of choice are great with spinach waffles.