Vegan Tortilla Roll Ups Recipe. Veggies and Sun-dried tomato are mixed in Tofu Herb Cream Cheese and rolled to make Easy Tortilla pinwheels. Vegan Nutfree Recipe, can be gluten-free soy-free
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Yield: 8
- Category: Appetizer
- Cuisine: American, Vegan
Ingredients
For the Cream cheese filling:
- 8 oz firm tofu (, lightly squeezed to remove excess flowing water, sliced, (see notes for soyfree))
- 1.5 tbsp lemon juice
- 2 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1 tsp dill
- 1 tsp dried basil
- 1 tbsp nutritional yeast
Veggies:
- 1/4 cup finely chopped green pepper
- 1/4 cup finely chopped red bell pepper
- 1/4 cup chopped spring onion
- 1/4 cup finely chopped sun-dried tomato (, dry, not packed in oil)
- 1/2 cup baby spinach or basil or other fresh herbs
Roll ups:
- 2 large tortillas (, gluten-free if needed (see notes for recipe for my gluten-free tortillas))
Method
- Squeeze the tofu between paper towels to remove the excess water and slice. Add the cream cheese ingredients in a small food processor and process until smooth. Transfer to a bowl. Taste and adjust flavor (salt, tang, add a pinch of sugar to balance if needed)
- Add the peppers, onion and sun dried tomato and mix. Chill for 15 mins.
- Spread the mixture on 2 large tortillas, spread evenly, not more than 1/4 inch thick.
- Add baby spinach or fresh herbs on top. Roll the tortillas tightly, use a little cream cheese to seal the ends. Chill for atleast 2 hours so that the cream cheese can get stiff and the rolls ups can be sliced easily. Slice with a sharp serrated knife. Serve cold.
- These pinwheels can also be served pan-fried. Lightly dust flour on both sides and pan fry until golden and serve. (This is how hubbs ate all)
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.