I have decided to re-post this recipe for Vegan MoFo since it is one of the most popular Polish dishes around, in my humble opinion. I hope that you can enjoy it the second time around as much as I did. Click here to view the original post.
Cheers!
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| Blintzes! |
Blintzes with Creamy Tofu Filling (Servings: 8 medium sized blintzes)
Blintz Ingredients
Blintz Ingredients
½ cup unflavored almond milk (I used Almond Breeze Original)
½ cup water, plus additional 2 tablespoons if necessary
10 tablespoons of unbleached all-purpose flour
¼ cup vegan butter, melted
Filling
1 16-oz package firm organic tofu (do not press the tofu)
1 teaspoon lemon zest
1 teaspoon almond extract
3 tablespoons organic powdered sugar (use less or more depending on sweetness preference)
Dash of salt
Directions
Melt the vegan butter in a microwave for about 10-15 seconds. There will be some lumps left, but that’s ok. Mix the vegan butter until all the lumps are gone.
In a large bowl, combine ½ cup water, almond milk, and flour. Add vegan butter and whisk until there are no lumps left. The blintz batter should be thinner than pudding, but thicker than broth. If the blintz batter is too thick, add 2 tablespoons of water gradually.
Preheat a 6-inch non-stick pan over medium heat and coat with non-stick cooking spray. Add 2-3 tablespoons of batter and spread it evenly. Wiggle the pan back and forth in a circular motion until the batter spreads in a thin layer. Cook until the blintz is dry and golden for about 2-3 minutes. Gently flip over with spatula and cook for another 2-3 minutes. Slide over to a large plate and continue making blintzes until all the batter is used. Set aside.
While the blintzes are cooling, make the filling. In a food processor or high-speed blender, add the tofu, lemon zest, almond extract, organic powdered sugar and a dash of salt. Blend until very smooth, for about 4 minutes. Taste the filling to make sure it is sweet enough, if not, add more sugar.
To assemble each blintz, place 2-3 tablespoons of the filling in a line in the center of the blintz. Fold the two opposite sides of the blintz in a shape of cigar. Heat the non-stick skillet used to make the blintzes, and coat it with a non-stick cooking spray. Place two to three blintzes seam-down and fry on each side until crispy for about 4-5 minutes.
Serve with fruit preserves or fruit sauce. Sprinkle with powdered sugar or drizzle maple syrup on top.
½ cup water, plus additional 2 tablespoons if necessary
10 tablespoons of unbleached all-purpose flour
¼ cup vegan butter, melted
Filling
1 16-oz package firm organic tofu (do not press the tofu)
1 teaspoon lemon zest
1 teaspoon almond extract
3 tablespoons organic powdered sugar (use less or more depending on sweetness preference)
Dash of salt
Directions
Melt the vegan butter in a microwave for about 10-15 seconds. There will be some lumps left, but that’s ok. Mix the vegan butter until all the lumps are gone.
In a large bowl, combine ½ cup water, almond milk, and flour. Add vegan butter and whisk until there are no lumps left. The blintz batter should be thinner than pudding, but thicker than broth. If the blintz batter is too thick, add 2 tablespoons of water gradually.
Preheat a 6-inch non-stick pan over medium heat and coat with non-stick cooking spray. Add 2-3 tablespoons of batter and spread it evenly. Wiggle the pan back and forth in a circular motion until the batter spreads in a thin layer. Cook until the blintz is dry and golden for about 2-3 minutes. Gently flip over with spatula and cook for another 2-3 minutes. Slide over to a large plate and continue making blintzes until all the batter is used. Set aside.
While the blintzes are cooling, make the filling. In a food processor or high-speed blender, add the tofu, lemon zest, almond extract, organic powdered sugar and a dash of salt. Blend until very smooth, for about 4 minutes. Taste the filling to make sure it is sweet enough, if not, add more sugar.
To assemble each blintz, place 2-3 tablespoons of the filling in a line in the center of the blintz. Fold the two opposite sides of the blintz in a shape of cigar. Heat the non-stick skillet used to make the blintzes, and coat it with a non-stick cooking spray. Place two to three blintzes seam-down and fry on each side until crispy for about 4-5 minutes.
Serve with fruit preserves or fruit sauce. Sprinkle with powdered sugar or drizzle maple syrup on top.
These look very fun & delicious; yum! :)
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