Delight in these homemade tofu-stuffed crepes, crafted from scratch with a silky vegan béchamel and a savory tofu filling.

Simply blend one cup of diced cantaloupe, half a banana for creaminess, one cup of almond milk for a dairy-free base, and a ...

Set aside. In a small bowl, whisk, dressing ingredients, and mix well. Pour dressing over broccoli mixture, combine and mix well. Tips: Cover and refrigerate for 30mins. Toss before serving.