“Scrumptious Vegan French Breakfast: Delectable Tofu Scramble & Crispy Buckwheat Crepes”

Allergens

Soy (from tofu), Tree Nuts (from almond milk)

Ingredients

• 14 oz firm tofu, drained and crumbled
• 2 cups buckwheat flour
• 3 cups unsweetened almond milk
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup kale, chopped
• 1/2 cup nutritional yeast
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Prepare the tofu scramble by heating olive oil in a pan over medium heat. Sauté onion and garlic until translucent. Add crumbled tofu, season with salt and pepper, and cook for 3 minutes. Stir in nutritional yeast and kale, cooking until wilted.
2. Make the buckwheat crepes by whisking together buckwheat flour, almond milk, and a pinch of salt in a bowl. Heat a non stick pan over medium heat, pour in about 1/4 cup of batter per crepe, and cook until golden brown on both sides.
3. Assemble the dish by folding the crepes around the tofu scramble and garnishing with cherry tomatoes and parsley.

Chef’s Insight

The key to this recipe is achieving a perfect balance of flavors and textures - creamy tofu scramble, crispy buckwheat crepes, and crunchy cherry tomatoes all working together in harmony.

Notes

This recipe is perfect for a vegan brunch or breakfast, with its combination of protein, fiber, and healthy fats. The flavors are well-balanced and satisfying, making it a crowd-pleaser.