Skip to content

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

PRODUCTS USED FOR THE RECIPE

  • Extra Firm

Previous Recipe CHOCOLATE BERRY PUDDING SURPRISE
Next Recipe TOFU PUMPKIN PIE – DAIRY FREE, LOW-FAT