Vegan Tortilla Roll Ups With Tofu Herb Cream Cheese

Name: Vegan Tortilla Roll Ups With Tofu Herb Cream Cheese
Total time: 25 min
Ingredients: 8 oz Tofu; 1 ½ tbsp Lemon; 2 tsp Apple cider vinegar; ½ tsp Garlic powder; ½ tsp Onion powder; ½ tsp Salt; 1 tsp Dill; 1 tsp + ½ cups Basil, dried; 1 tbsp Nutritional yeast; ½ cups Bell pepper, finely chopped; ¼ cups Scallion, chopped; ¼ cups Sun dried tomato, finely chopped; 2 Tortilla

By Vegan Richa · 25 min

Ingredients

Tofu8 oz
Lemon1 ½ tbsp
Apple cider vinegar2 tsp
Garlic powder½ tsp
Onion powder½ tsp
Salt½ tsp
Dill1 tsp
Basil · dried1 tsp + ½ cups
Nutritional yeast1 tbsp
Bell pepper · finely chopped½ cups
Scallion · chopped¼ cups
Sun dried tomato · finely chopped¼ cups
Tortilla2

Instructions

Press the tofu between paper towels to draw out excess water, then slice it.
Blend the cream cheese ingredients in a small food processor until smooth, then move to a bowl.
Taste and adjust: add salt or lemon for tang, and a pinch of sugar if it needs balancing.
Stir in the peppers, onion and sun-dried tomato. Chill for 15 minutes.
Spread the mixture evenly over the 2 large tortillas, no thicker than 1/4 inch.
Lay baby spinach or fresh herbs on top. Roll the tortillas tightly and seal the ends with a little cream cheese.
Chill for at least 2 hours so the filling firms up, then slice with a sharp serrated knife and serve cold.
Optional: lightly dust both sides with flour, pan-fry until golden, and serve.

Summarized from Vegan Richa's video. Watch it for the details.

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