Tempeh Waffles with Savory Maple-Glazed Tempeh

Tempeh waffles pair crisp, savory cornmeal waffles with browned tempeh coated in a quick maple-soy glaze. This contemporary plant-based brunch is served hot with the tempeh on top, plus scallions or extra maple syrup if you like a sweet-and-savory finish.

Ingredients

2 cups (250 g) all-purpose flour
1/2 cup (80 g) fine or medium cornmeal
2 tablespoons (25 g) granulated sugar
1 tablespoon (12 g) baking powder
1/2 teaspoon (2.5 g) baking soda
1 teaspoon (5 g) fine salt
1/2 teaspoon (1.5 g) garlic powder
1/4 teaspoon (0.5 g) black pepper
1 3/4 cups (420 ml) unsweetened oat milk
1 tablespoon (15 ml) apple cider vinegar
2 tablespoons (14 g) ground flaxseed
5 tablespoons (75 ml) water
1/4 cup (60 ml) neutral oil, such as canola or sunflower oil
1 tablespoon (15 ml) maple syrup, for the waffle batter
8 ounces (225 g) plain tempeh
2 tablespoons (30 ml) soy sauce or tamari
1 tablespoon (15 ml) maple syrup, for the tempeh glaze
1/2 teaspoon (1 g) smoked paprika
1 teaspoon (5 ml) neutral oil, for the skillet
2 tablespoons (30 ml) water, for the glaze
Neutral oil or cooking spray, as needed to grease the waffle iron
2 tablespoons (6 g) sliced scallions, optional, for serving

Instructions

Whisk the ground flaxseed with 5 tablespoons (75 ml) water in a small bowl. Leave it for about 5 minutes, until it thickens into a gel. In a second small bowl, stir the oat milk and apple cider vinegar together. Let that mixture stand while you measure the dry ingredients; it may look slightly curdled, which is expected.
In a large bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, salt, garlic powder, and black pepper until evenly combined. In another bowl, whisk the oat milk mixture with the flax gel, 1/4 cup (60 ml) neutral oil, and the batter’s tablespoon of maple syrup. Pour the wet mixture into the dry ingredients and fold just until no large pockets of dry flour remain. A few small lumps are fine. Let the batter rest for 10 minutes while you prepare the tempeh; this gives the cornmeal time to hydrate.
Cut the tempeh into thin strips about 1/4 inch (6 mm) thick. In a shallow dish, stir together the soy sauce, glaze tablespoon of maple syrup, smoked paprika, and 2 tablespoons (30 ml) water. Turn the strips in the mixture to coat them, then set them aside to marinate for about 10 minutes. If the tempeh is a particularly firm block, slice it crosswise first, then cut each piece into strips so they are easy to brown evenly.
Preheat your waffle iron according to its instructions. Lightly brush or spray the grids with oil, including before later batches if the surface starts to look dry. Spoon in enough batter to cover the center without filling the iron to the edges; the amount depends on the iron. Close the lid and cook until the waffle is deep golden and releases easily, usually 4 to 5 minutes per waffle. Transfer cooked waffles to a wire rack rather than stacking them, which can trap steam and soften the crust.
While the waffles cook in batches, heat 1 teaspoon (5 ml) oil in a nonstick or well-seasoned skillet over medium heat. Lift the tempeh strips from their marinade, reserving the liquid, and lay them in a single layer in the hot skillet. Cook for 3 to 4 minutes on the first side, turn, and cook another 2 to 3 minutes, until browned at the edges. Work in batches if needed; crowding the skillet makes the tempeh steam instead of sear.
Pour the reserved marinade into the skillet with the browned tempeh. Let it bubble gently for 1 to 2 minutes, turning the strips so the glaze coats them. The sauce should look glossy and cling lightly; take the pan off the heat if it reduces too quickly. The glaze is salty and sweet, so taste a small piece before adding any extra salt.
Serve two waffles per person with the glazed tempeh arranged on top or alongside. Add sliced scallions if using, and pass extra maple syrup at the table. The waffles are at their crispest just after cooking; if you need to hold a batch briefly, keep it in a single layer on a rack in a low oven while finishing the rest.

Tips

Measure flour without packing it. Spoon flour into the measuring cup and level the top, or use the gram weight. Scooping directly from the bag can compact the flour and make the batter too thick, which produces dense waffles. If your batter seems unusually stiff after resting, stir in oat milk 1 tablespoon (15 ml) at a time until it is thick but pourable.
Keep the batter lightly mixed. Overmixing develops gluten and can make waffles chewy rather than tender. Fold only until the dry streaks disappear, and do not worry about small lumps. The baking powder starts working once the wet ingredients are added, so cook the batter after its brief 10-minute rest rather than leaving it for an hour.
Use the right tempeh substitute if needed. Plain tempeh is usually sold refrigerated near tofu. If it is unavailable, use extra-firm tofu pressed dry and cut into strips; it will be milder and less nutty, and it may need a little longer to brown. Coconut aminos can replace soy sauce, but the glaze will be less salty and somewhat sweeter, so taste before serving.
Adjust the waffle iron, not the batter, first. Different irons vary in size and heat. Start with a modest scoop, follow the appliance’s fill guidance, and let the first waffle show you whether the iron needs more batter or a slightly longer cook. If waffles stick, wait until the steam slows and the waffle is browned before opening the lid; opening too early can tear it.

Serving Suggestions

For a savory brunch plate, serve the waffles and tempeh with sliced avocado, a handful of baby greens, or a simple tomato salad. A spoonful of unsweetened plant-based yogurt with lemon and black pepper makes a cool, tangy contrast to the warm glazed topping. These sides can be prepared while the waffle iron heats, and they let the waffles remain the main event rather than weighing down the plate.

If you prefer a sweeter contrast, drizzle a little maple syrup over the tempeh and waffles and add fresh fruit such as sliced pear, apple, or berries. Keep the syrup on the side for guests who want the savory flavors to stay prominent. For a more filling meal, add scrambled tofu or white beans seasoned with pepper and herbs. Set out hot sauce, scallions, and extra glaze separately so each person can season their own serving.

Variations

For a gluten-free version, use a cup-for-cup gluten-free flour blend that includes a binder, and check that the tempeh and tamari are labeled gluten-free. The cornmeal adds texture, but gluten-free blends can absorb liquid differently, so add a tablespoon or two of oat milk if the rested batter is too thick to spread. Clean the waffle iron thoroughly if it is shared with wheat-containing batter.

To make the topping smoky and spicy, add 1/4 teaspoon (about 0.5 g) cayenne or a pinch of chili flakes to the marinade. For a more herb-forward waffle, replace the garlic powder with 1 tablespoon (3 g) chopped fresh chives or parsley, folding it in at the end. You can also use finely chopped rosemary, but start with 1 teaspoon (about 1 g) because its flavor is assertive.

For a sweeter brunch waffle, leave out the garlic powder and black pepper and add 1 teaspoon (5 ml) vanilla extract plus 1/2 teaspoon (1 g) cinnamon to the wet ingredients. Keep the glazed tempeh as written for a sweet-salty topping, or serve the waffles with fruit and yogurt instead. The waffles are deliberately only lightly sweetened, so the flavor changes without making the batter taste like cake.

Storage and Reheating

For food safety, refrigerate cooked waffles and tempeh within 2 hours of cooking. Store them separately in airtight containers for up to 3 to 4 days. Allow the waffles to cool on a rack before packing so trapped steam does not make them soggy. If stacking waffles, place parchment between them; keep the tempeh and any extra glaze in a separate container so the waffle surface does not soften in storage.

To reheat waffles, place them in a toaster or toaster oven until hot and crisp, or warm them in a 350°F (175°C) oven for about 5 to 8 minutes. Reheat tempeh in a skillet over medium-low heat with a splash of water, stirring until hot, or microwave it in short intervals with the container loosely covered. For leftovers, the USDA FSIS recommends reheating to 165°F (74°C); check the center of the tempeh with a food thermometer. Waffles freeze well for up to 2 months when wrapped or sealed with parchment between pieces. Reheat them from frozen in a toaster or oven; freeze the tempeh separately for best texture.

Frequently Asked Questions

Do the waffles taste strongly of tempeh?
The tempeh is a topping, not an ingredient in the waffle batter, so its nutty, fermented flavor stays distinct from the mild savory waffle. The soy-maple glaze balances its earthy taste. If you are new to tempeh, cut the strips thinly and make sure they brown well; crisp edges and a glossy glaze make the topping more approachable.

Can I make the batter ahead?
It is best to mix the batter shortly before cooking because baking powder begins reacting after it meets liquid. You can measure and combine the dry ingredients a day ahead, and you can mix the marinade in advance. For a convenient morning, refrigerate the dry mix and topping ingredients separately, then make the wet mixture and combine everything when you are ready to preheat the iron.

Why are my waffles soft instead of crisp?
Common causes are a waffle iron that is not fully hot, opening it before the waffle has set, or stacking finished waffles while they are steaming. Let the iron preheat fully, cook until the waffle releases easily and looks deeply golden, and hold finished waffles on a wire rack. A brief stint in a 200°F (95°C) oven can keep a batch warm, though it may dry the edges if held for a long time.

Can I make these without a waffle iron?
A waffle iron is needed for the characteristic crisp pockets, but the batter can be cooked as small pancakes in a lightly oiled nonstick skillet over medium-low heat. Cook until bubbles appear and the edges look set, then flip and cook the second side until golden. The pancakes will be softer and more uniform than waffles, but the tempeh topping and glaze work the same way.

Is steaming tempeh necessary before cooking it?
No. This recipe uses thin slices that brown directly in a skillet, and the soy-maple marinade seasons them as they cook. Some cooks steam tempeh briefly to soften its flavor or texture; you can do that if you prefer, but pat it dry before marinating and searing so surface moisture does not prevent browning. Steaming is an optional preparation, not a food-safety requirement for this recipe.

Can I use frozen tempeh?
Thaw it completely in the refrigerator before slicing, then pat the surface dry. Freezing can make tempeh more porous, so it may absorb marinade faster and can have a slightly different, chewier texture. Do not add extra marinade automatically; follow the amounts in the recipe and let the browned strips finish in the reserved glaze.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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