Vegan Lentil Crepes with Tofu Spinach Scramble
Servings
6people
Servings
6people
Ingredients
  • Tofu scramble [SUBSUBHEAD]
  • 1 Tbsp extra-virgin olive oil
  • 1/2 small cooking onionpeeled and finely minced
  • 1 large garlic clovesmashed and minced
  • 1/2 pkg firm organic plain tofu
  • 1tsp nutritional yeast
  • 3/4tsp dried dillweed
  • 3/4tsp dried oregano
  • 1/4tsp sea salt
  • 4cups Baby spinach leavescoarsely chopped
  • 3 green onionsincluding tops, chopped
  • Juice from 1 lemon
  • Hot sauceoptional
  • leaves cilantrooptional
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