This recipe can made without using a waffle iron, just form the sweet potato into rough Pattie and fry until crispy on each side. I think the waffles are fun and it you get a crispy outside and fluffy centre. Feel free to adapt the amount of chilli you use in the waffle mix, also you can add whatever toppings you like, avocado salsa is nice as is charred corn.
The Oumph! Is marinated to give it a sweet and Smokey flavour, similar to that of ‘Bacon’. It can be used to fill sandwiches with sliced tomatoes and lettuce, ketchup and veganaise. Yum!
The great thing about Oumph! The chunk is that it will take on any flavours you add to it, it’s a bit like a sponge. Made from beans and low climate impact.
140g defrosted Oumph! The Chunk
3 tbsp. tamari
2 tbsp. liquid smoke
2 tbsp. maple syrup
1 tsp smoked paprika
1 tsp light oil
Freshly ground black pepper
Sweet potato waffle
500g sweet potato coarsely grated
1 cup gram flour (chickpea Flour)
1 scant cup water
2 tsp paprika
Sat and pepper
2 tsp apple cider vinegar
8 spring onions green parts only sliced
1 jalapeno chilli finely chopped
2 tsp. light oil.
Approx. 400g block of firm tofu
Whites from the left over spring onion sliced
A good pinch turmeric
½ tsp black salt (kala Namak)
½ cup vegetable stock
2 avocados sliced
1 cup small tomatoes chopped
A small bunch fresh coriander roughly chopped
1 lime cut into wedges
Extra sliced chilli
Pre heat the oven to 200°C.
Start with the Oumph! Pull the larger pieces of Oumph! Apart so you have smaller chunks. Add the rest of the ingredients to the bowl and stir to combine. Lay in one layer onto a line baking tray, place in the pre heated oven for 20minutes, stirring half way.
Turn the waffle on to heat up, if using.
Take the grated sweet potato and using a nut bag or clean t towel, squeeze out as much liquid as you can. You will be surprised how much you will extract.
In another bowl, add the rest of the ingredients and whisk together. Add the sweet potato to the batter and stir to combine.
When the waffle iron is smoking hot, oil very, very well on both sides. Add ¼ of the sweet potato mix, and cook for about 7 minutes. Do not open early.
Remove the waffle when it’s ready place on a baking tray, lightly cover with foil and place in the oven to keep warm whilst you make the others.
Check on the Oumph! And give it a little stir.
When you’re ready to serve, Heat a frying pan with a little oil, crumble in the block of tofu, add the spring onion, black salt, turmeric and fresh pepper. Stir to combine and cook for a few minutes.
Add 2 tbsp. of stock and continue to cook until the tofu has absorbed it and is softening. Add a little more stock and continue to cook. You are look for a soft scramble that’s not too dry. When you’re happy turn the heat to very low.
Add a waffle to each plate, top with scramble, sliced avocado, chopped tomatoes, Oumph! And finish with coriander leaves, sliced chilli and a wedge of lime.