Name: Vegan Tortilla Roll Ups
Prep time: 25 min
Cook time: 59 min
Total time: 85 min
Yield: 8 servings
Ingredients: 8 oz firm tofu (lightly squeezed to remove excess flowing water, sliced (see notes for soy-free)); 1.5 tbsp lemon juice; 2 tsp apple cider vinegar; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt; 1 tsp dill; 1 tsp dried basil; 1 tbsp nutritional yeast; 0.25 cup green bell pepper (finely chopped); 0.25 cup red bell pepper (finely chopped); 0.25 cup spring onions (chopped); 0.25 cup sun dried tomatoes (dry, not packed in oil, finely chopped); 0.5 cup baby spinach (or basil or other fresh herbs); 2 null tortillas (large, gluten-free if needed (see notes for recipe for my gluten-free tortillas))

Instructions

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1

Squeeze the firm tofu (8 oz) between paper towels and slice. Add the [firm tofu], lemon juice (1.5 tbsp), apple cider vinegar (2 tsp), garlic powder (0.5 tsp), onion powder (0.5 tsp), salt (0.5 tsp), dill (1 tsp), dried basil (1 tsp), and nutritional yeast (1 tbsp) in a small food processor and process until smooth. Transfer to a bowl. Taste and adjust flavor.
2

Add the finely chopped green bell pepper (0.25 cup), finely chopped red bell pepper (0.25 cup), chopped spring onions (0.25 cup), and finely chopped sun-dried tomatoes (0.25 cup) and mix. Chill for 15 minutes.
3

Spread the mixture evenly, not more than 0.25 inch thick, on tortillas (2 large).
4

Add baby spinach (0.5 cup) or fresh herbs on top. Roll the [tortillas] tightly, using a little of the cream cheese filling to seal the ends. Chill for at least 2 hours so the cream cheese can stiffen. Slice with a sharp serrated knife. Serve cold.
5

These pinwheels can also be served pan-fried. Lightly dust [plain flour] on both sides and pan-fry until golden.