Vegan Lentil Crepes with Tofu Spinach Scramble - alive magazine

Ingredients

• 1 cup (250 mL) dried split red lentils, rinsed and drained
• 2 cups (500 mL) water
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1/2 small cooking onion, peeled and finely minced
• 1 large garlic clove, smashed and minced
• 1/2 pkg (500 g) firm organic plain tofu
• 1 tsp (5 mL) nutritional yeast
• 3/4 tsp (4 mL) dried dillweed
• 3/4 tsp (4 mL) dried oregano
• 1/4 tsp (1 mL) sea salt
• 4 cups (1 L) baby spinach leaves, coarsely chopped
• 3 green onions, including tops, chopped
• Juice from 1 lemon
• Hot sauce (optional)
• Cilantro leaves (optional)