Vegan Tortilla Roll ups Recipe with Dairy free Cream Cheese

Ingredients

• 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
• 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
• 2 large tortillas (, gluten-free if needed (see notes for recipe for my gluten-free tortillas))

Steps

1. 1

   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)

2. 2

   Add the peppers, onion and sun dried tomato and mix. Chill for 15 mins.

3. 3

   Spread the mixture on 2 large tortillas, spread evenly, not more than 1/4 inch thick.

4. 4

   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.

5. 5

   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)