Spinach and Tofu Crepes Vegan recipe

Spinach and Tofu Crepes

Prep 10 mins
Cook 20 mins
Serves 4

This colourful twist to a French classic has a tofu and spinach crepe batter with a creamy, rich mushroom filling – ideal for a warming brunch or supper!

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200g Cauldron Organic Tofu, drained
120g canned chickpeas
200g spelt flour
2 tsp baking powder
1 tsp salt
1 tsp black pepper
2 handfuls of fresh spinach, washed and drained
250ml rice water
Oil to cook the crepes

For the Filling:
1 shallot, finely sliced
1 tbsp olive oil
300g mixed mushrooms such as chestnut, mini portabellos, chanterelle, girolle, cleaned and diced
250ml soy cream
1 tbsp toasted pine nuts
Salt and black pepper to taste


  1. To prepare the crepe batter, blitz the Cauldron Organic Tofu and chickpeas in a food processor. Add the flour, baking powder, salt, black pepper, spinach and rice water and continue to blitz until smooth. Place in a jug and refrigerate until required.
  1. To make the filling, gently fry the shallot in the oil for 1-2 minutes. Add the mushrooms, and cook for 5 minutes until softened. Stir in the soy cream, increase the heat and cook for 5 minutes until reduced in volume by at least half. Stir in the toasted pine nuts. Season well with black pepper and a little salt. Keep warm until needed.
  2. Preheat the oven to 150°C/330°F/Gas Mark 4.
  3. Heat a drop of oil in a non-stick pan until very hot then add enough crepe batter to coat the bottom of the pan, spreading with the back of a large spoon to coat the base of the pan. Reduce the heat to medium and cook for 1-2 minutes, turn and cook for a further 1-2 minutes until cooked through. Keep warm on a heated baking sheet in the oven until needed.
  4. Repeat until all of the batter is used.
  5. Fill the crepes with a generous spoonful of mushroom sauce and enjoy with a leafy, green salad.