Vegan Lentil Crepes with Tofu Spinach Scramble
Delicious vegan lentil crepes with a tofu spinach scramble filling. Gluten-free, fiber-rich, and perfect for snacking or lunch!
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Cooking tools:
- Nonstick skillet
- Crepe pan
- Stove
- Pastry brush
- Measuring cup
- Offset spatula
- Thin metal spatula
- Baking sheet
- Parchment paper
- Wax paper
- Airtight container
- Refrigerator
- Freezer
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)
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