Vegan pinwheels with tofu ricotta, sun-dried tomato, roasted garlic, and spinach are full of flavor. Roll up the savory, creamy filling in flour tortillas for an easy, no-bake appetizer or snack.
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When I tasted my tofu ricotta cheese on homemade crostini, I realized it would also be the perfect filling for pinwheels.
Tofu ricotta is creamy and packs more protein than your average vegan cream cheese or hummus. And when you mix it with roasted garlic and sun-dried tomato, every bite is packed full of color and flavor.
I've always thought tortilla roll ups were such a cute bite-sized appetizer. Plus, they're great for any occasion!
You can make them for an easy no-bake snack during summer. Yet, they're also fancy enough to fit in on your holiday table with cranberry ricotta crostini or a charcuterie board.
Ingredient Notes
You will need these simple ingredients to make vegan tortilla pinwheels:
I use spinach tortillas to make these roll-up sandwiches. This recipe is equally delicious with homemade flour tortillas or chickpea tortillas for a gluten-free option.
Tofu ricotta is the creamy spread that holds these pinwheels and their fillings together. It also provides a fresh, slightly tangy taste that complements the sweetness of the sun-dried tomatoes and roasted garlic.
Sun-dried tomatoes, roasted garlic, and spinach complement one another for a simple yet flavorful filling.
The recipe card below includes the full list of ingredients + instructions.
Quick Way to Roast Garlic
Roasted garlic boosts the savory taste of the tofu filling in these pinwheels.
But, oven roasted garlic really adds to the preparation time, generally taking at least 45 minutes. Instead, for this recipe, I recommend preparing the garlic on the stovetop:
- Place peeled garlic cloves in a sauce pot and submerge the cloves in olive oil.Β
- Bring the oil to a boil, then lower to medium heat until the garlic is fragrant and golden.
- Remove the cloves from the oil and allow them to cool.
How to Make Vegan Pinwheels
- Mix tofu ricotta, chopped sun-dried tomatoes, roasted garlic, and spinach. Season to taste.
- Spread the tofu filling over a tortilla to create a rectangular shape.
Spread the filling all the way to the top edge of the tortilla. If there isnβt enough filling at the edge, the roll-up wonβt stay closed. Keep the sides without any filling.
- Tightly roll the tortilla from bottom to the top.
- Cut off the end pieces of the tortilla. Then cut the remaining log into bite-sized pieces.
Use a serrated knife to gently saw back and forth when cutting the pinwheels so they stay a circle instead of an oval!
Make Ahead Tips
Tortilla pinwheel roll-ups are notorious for getting soggy if made too far ahead of time. But fear not, you can still prep the filling for this recipe!
I recommend prepping the tofu ricotta and mixing in the sun-dried tomato, roasted garlic, and seasoning. Store it in the fridge for about 5 days ahead of time.
Wait on chopping the spinach and adding it to the filling. It will wilt pretty easily from all the moisture in the ricotta mixture.
When you plan to serve your roll ups, chop up your spinach, mix it into the filling, and prepare the pinwheels as usual.
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Vegan Pinwheels with Tofu and Sun-Dried Tomato
Ingredients
Quick Roasted Garlic
- 6 garlic cloves peeled
- ΒΌ cup olive oil more as needed
Vegan Pinwheels
- 1 cup tofu ricotta cheese
- β cup sun-dried tomato
- 1 cup spinach packed
- salt to taste
- pepper to taste
- 3 large tortillas spinach, sun-dried tomato, plain, or gluten-free
Instructions
How to Quickly Roast Garlic
- Place 6 garlic cloves in a small sauce pot with ΒΌ cup olive oil, or as much oil is needed to submerge the cloves.Β
- Bring the oil to a boil, then lower to medium heat for 10 to 15 minutes, stirring occasionally. The oil should still be bubbling the whole time.
- Remove the fragrant cloves from the oil and allow them to cool. Save the garlic-infused oil for another recipe.
How to Make Vegan Pinwheels
- Separately chop β cup sun-dried tomato, 1 cup spinach, and roasted garlic cloves into bite sized pieces.
- Add chopped ingredients to 1 cup tofu ricotta cheesein a large mixing bowl.
- Mix all of the ingredients until they are evenly distributed throughout the ricotta. Taste the filling and add a pinch of salt and pepper, if needed.
- On a cutting board, lay 1 large tortilla down and scoop about Β½ cup of the pinwheel filling on top.
- Spread the filling into an even layer, to the top and bottom edges but not the sides. The filling should resemble a rectangle.
- Tightly roll the tortilla into a pinwheel starting from the bottom and rolling away from you to the top.
- Cut off the two ends (the sides where there is no filling) of theΒ rolled tortillaΒ about 2β from the edge.
- Cut the remaining log into 8 equal-sized small pieces, about ΒΎβ in width. Use a serrated knife and gently saw back and forth when making the cuts to ensure a circular pinwheel.
- Repeat with the remaining tortillas.
Notes
- Vegan tortilla roll ups are best served the day of to ensure the roll-ups donβt get soggy.Β
- The actual process of assembling the pinwheels doesn't take more than 5 minutes, but if you wanted to make these even further ahead of time you could prepare the filling (except for the chopped spinach) and store it in the refrigerator for up to 5 days.
- If serving these pinwheels as a holiday appetizer, make sure not to leave them out at room temperature for more than 1 or 2 hours.
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
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