Tofu and Carrot Crêpes with Chives
Digital shopping list
Everything you need for two servings: four crêpes, two per person. Check what you already have and buy only what’s missing.
Fresh vegetables and herbs
Carrots — 7 oz (200 g), peeled weight
Chives — enough for 1 tablespoon chopped
Tofu, eggs, and soy milk
Firm tofu — 6½ oz (180 g), drained weight
Plain unsweetened soy milk — about ⅔ cup (150 ml), plus 1–3 tablespoons (20–40 ml) available only if needed
1 large egg — about 50 g without the shell
Pantry
Fine oat flour — 2¾ oz (80 g)
Extra-virgin olive oil — about 2 teaspoons (10 g), total
A little salt, optional
You will also need 3 tablespoons of water to cook the carrots.
Optional substitutions
Chopped parsley instead of the chives.
Zucchini instead of carrots — 7 oz (200 g), trimmed weight. Cook it well and let excess moisture evaporate. Nutrition will change.
Luca’s note
Choose firm tofu and plain unsweetened soy milk.
Drain the tofu and mash it finely with a fork so it mixes evenly with the grated carrots. Let excess liquid evaporate before filling the crêpes.