Ingredients
For the Tofu Filling:
18 ounces tofu (~500g, crumbled)
1 onion (diced)
2 cloves of garlic (minced)
1 red bell pepper (diced)
1 green bell pepper (diced)
1 can tomatoes (~14 ounces / 400g diced )
1 tablespoon tomato paste
1 teaspoon red pepper flakes
1 teaspoon black pepper
Thyme
Salt
1 cup water (~240ml )
2 - 3 tablespoons vegetable oil
For the Crepe Batter:
1 ½ cups all purpose flour (~180g)
1 tablespoon cornstarch
¼ teaspoon salt
2 tablespoons neutral flavored oil (such as canola, melted refined coconut, or avocado oil)
1 cup unsweetened soy milk (~240ml)
1 cup sparkling water or regular water (~240ml )
For the Bechamel Sauce:
1 tablespoon vegan butter or margarine
3 - 4 tablespoons vegetable oil
2 tablespoons all purpose flour
2 cups plant based milk (~480ml )
Salt to taste
Black pepper to taste
Grated vegan cheese (such as Violife or Daiya)
Directions
Step 1
For the Tofu Filling:
Step 1
Crumble the tofu and sauté in a hot pan with 2-3 tablespoons of vegetable oil until lightly browned (about 5-6 minutes).
Step 2
Add diced onions and garlic, and continue sautéing until translucent.
Step 3
Add diced bell peppers, canned diced tomatoes, and tomato paste, and cook until the tomatoes release their juice.
Step 4
Add the spices (red pepper flakes, black pepper, thyme, and salt), and continue to cook for a few more minutes.
Step 5
Add water, cover the pan, and let it simmer until the liquid is absorbed.
Step 6
For the Crepe Batter:
Step 1
In a large mixing bowl, whisk together the flour, cornstarch, and salt.
Step 2
Add the oil, soy milk, and sparkling water (or regular water). Mix until the batter is smooth and free of lumps.
Step 3
Heat a crepe pan and lightly oil it with vegetable oil.
Step 4
Ladle the batter onto the pan and spread evenly. Cook on both sides until golden brown. You should end up with about 6 crepes.
Step 5
For the Bechamel Sauce:
Step 1
In a saucepan, melt the vegan butter and add vegetable oil. Stir in the flour and cook until it turns golden.
Step 2
Gradually add plant-based milk, stirring constantly until the sauce thickens.
Step 3
Season with salt and black pepper, then remove from heat.
Step 4
Assembly:
Step 1
Place a crepe in a bowl, add 1 tablespoon of bechamel sauce, and 2-3 tablespoons of the tofu mixture in the center. Fold the sides like a parcel.
Step 2
Pour more bechamel sauce on top and sprinkle with grated vegan cheese.
Step 3
Bake at 180 degrees Celsius (350 degrees Fahrenheit) until the top is golden brown.
Step 4
Enjoy your delicious stuffed crepes!
