Do you need the perfect, easy lunch idea or a scrumptious snack to bring to a party? This recipe is ideal for either or both!

Photo by Vegan Richa.


For the cream cheese filling:

  • 8 oz (226.8 g) 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 (0.5 tsp) garlic powder
  • 1/2 tsp (0.5 tsp) onion powder
  • 1/2 tsp (0.5 tsp) salt
  • 1 tsp dill
  • 1 tsp dried basil
  • 1 tbsp nutritional yeast


  • 1/4 cup (37.25 g) finely chopped green pepper
  • 1/4 cup (37.25 g) finely chopped red bell pepper
  • 1/4 cup (25 g) chopped spring onion
  • 1/4 cup (59.15 g) finely chopped sun-dried tomato , dry , not packed in oil
  • 1/2 cup (15 g) 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)


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)

Recipe by Vegan Richa.