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Vegan Tofu Blintzes with Blueberry Sauce

SERVINGS: 2

INGREDIENTS:

For the crepe mixture:

1 ½ cup of flour

1 Tbsp sugar

½ tsp baking powder

½ tsp salt

2 cups soy milk

3 Tbsp maple syrup

½ tsp vanilla extract

½ cup vegan margarine

 

For the filling:

1 package Mori-Nu Silken Extra Firm Tofu

Vegan cream cheese 8 ounces

1/3 cup powdered sugar

1 tsp vanilla extract

Zest of one lemon

Juice of one lemon

 

For the sauce:

4 cups of blueberries

Zest of one lemon

Juice of one lemon

1/4 cup of sugar

PREPARATION:

Create crepe. Mix all the ingredients in a food processor. Spray frying pan with cooking spray and add 1/3 cup of crepe mixture. Cook the crepe until the bottom is light brown.

Create filling. Mix all the ingredients in a food processor and refrigerate until ready to use.

Create sauce. Add blueberries, lemon zest, lemon juice and sugar to a pan and let it simmer.

Build blintz. Add 1-1/2 tbsp of filling to crepe and fold. Fry over medium heat till browned and drizzle with sauce and powdered sugar. Serve warm.

 

By the way, if you like this recipe, you'll love our Chocolate Berry Pudding Surprise recipe!

PRODUCTS USED FOR THE RECIPE

  • Extra Firm

Previous Recipe Chocolate Berry Pudding Surprise
Next Recipe Tofu Pumpkin Pie - Dairy Free, Low-Fat

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