Vegan Lentil Crepes with Tofu Spinach Scramble

When one thinks of crepes, one might picture eggs, flour, melted butter, and more. But these gluten-free, vegan crepes are even easier, and better too. Made with just water and split red lentils, they’re fiber-licious! They hold up well and can be stored in the refrigerator for several days. We’ve topped these lentil crepes with a delicious spanakopita-flavored filling. They’re great for snacking and more.

Vegan Lentil Crepes with Tofu Spinach Scramble

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Servings

6 people

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Ingredients

• Tofu scramble [SUBSUBHEAD]
• 1 Tbsp extra-virgin olive oil
• 1/2 small cooking onion peeled and finely minced
• 1 large garlic clove smashed and minced
• 1/2 pkg firm organic plain tofu
• 1 tsp nutritional yeast
• 3/4 tsp dried dillweed
• 3/4 tsp dried oregano
• 1/4 tsp sea salt
• 4 cups Baby spinach leaves coarsely chopped
• 3 green onions including tops, chopped
• Juice from 1 lemon
• Hot sauce optional
• leaves cilantro optional

Ingredients Tofu scramble [SUBSUBHEAD] 1 Tbsp extra-virgin olive oil 1/2 small cooking onion peeled and finely minced 1 large garlic clove smashed and minced 1/2 pkg firm organic plain tofu 1 tsp nutritional yeast 3/4 tsp dried dillweed 3/4 tsp dried oregano 1/4 tsp sea salt 4 cups Baby spinach leaves coarsely chopped 3 green onions including tops, chopped Juice from 1 lemon Hot sauce optional leaves cilantro optional

Servings 6 people Print Recipe

Instructions

1. For crepes, in medium bowl, combine rinsed lentils and water. Cover and set aside at room temperature for a minimum of 6 to 12 hours. Stir and place lentils with water in high-speed blender and whirl until it becomes a completely smooth and slightly fluffy batter.
2. Heat 9 in nonstick frying pan or crepe pan over medium. Very lightly brush pan with vegetable oil. Pour 1/3 cup batter into hot pan and, with offset spatula, smooth out into a 6 in circle. Cook for 1 to 1 1/2 minutes until top appears dry and a peek at the underside shows a lightly golden bottom. Slide thin metal spatula underneath and gently flip crepe to lightly brown the other side. Transfer to baking sheet to cool. Repeat with remaining batter, whisking before pouring another 1/3 cup batter into pan. Stack finished crepes with parchment or waxed paper between each crepe. Store in tightly covered container in refrigerator for a couple of days, or freeze.
3. For tofu scramble, in large frying pan, heat olive oil over medium. Add onion and garlic and sauté until soft. Add a splash of water to pan if onion begins to stick.
4. While onion sautés, break tofu into chunks and blitz briefly in blender or food processor until crumbly. Add to onion in pan, along with nutritional yeast and seasonings. Gently stir-fry until piping hot. Add spinach and green onions and fold in, stirring until spinach is soft. Drizzle with lemon juice and fold in. Remove from heat. Mixture can be made ahead and refrigerated for up to a couple of days. Simply reheat before serving.
5. To serve, place room temperature crepe on small plate. Top with a generous scoop of tofu scramble. Dot with hot sauce and cilantro. Garnish as desired.

Recipe Notes

Per serving: 178 calories; 13 g protein; 52 g total fat (1 g sat. fat); 23 g total carbohydrates (2 g sugars, 11 g fiber); 123 mg sodium