Vegan Tortilla Roll Ups
These vegan tortilla roll-ups are the quickest, easiest no-bake appetizer around: a creamy tofu 'cream cheese' and fresh, crunchy veggies rolled up and sliced into pretty pinwheels. Ready with just 15 minutes of prep!
Ingredients
- 2 tortillas
For the tofu cream:
- 1 cup firm tofu
- 2 Tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 1 Tbsp nutritional yeast
For the topping:
- ½ red bell pepper finely chopped
- ¼ red onion finely chopped
- 3 Tbsp black olives finely chopped
- 2 Tbsp cashews roasted, salted, crushed
- 10 basil leaves julienned
- 1 tsp red pepper flakes optional
- 1 tsp pumpkin seeds optional
Instructions
- Drain the tofu: place it on a clean kitchen towel and press to absorb all the excess liquid.
- Add the tofu and the rest of the tofu cream ingredients to a food processor. Pulse until you reach a smooth, cream-cheese-like texture.
- Lay the tortillas out on a clean surface.
- Divide the tofu cream between the tortillas and spread it out evenly.
- Divide all the topping ingredients between both tortillas, topping each with an equal amount of pepper, onion, black olives, cashews, basil, red pepper flakes and pumpkin seeds.
- Roll the tortillas up tightly. Chill for about 2 hours so the tofu cream firms up and the rolls slice easily, then slice with a sharp knife.
- Serve with your favorite additional toppings!
Notes
Press the tofu well and chill the rolls the full 2 hours before slicing for clean, tidy pinwheels. Store leftovers in an airtight container in the fridge for up to 2 days.