Vegan Pinwheels with Tofu and Sun-Dried Tomato
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.
Servings: 6 servings (4 pieces each)
Calories: 160kcal
Ingredients
Quick Roasted Garlic
- 6 garlic cloves peeled
- ¼ cup olive oil more as needed
Vegan Pinwheels
- 1 cup tofu ricotta cheese
- ⅓ 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 ¼ cup olive oil, or as much oil is needed to submerge the cloves.
- 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 ⅓ 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 ½ 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 the rolled tortilla about 2” from the edge.
- Cut the remaining log into 8 equal-sized small pieces, about ¾” 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
Storage & Make Ahead Tips
- Vegan tortilla roll ups are best served the day of to ensure the roll-ups don’t get soggy.
- 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.
Nutrition
Serving: 4pieces | Calories: 160kcal | Carbohydrates: 23g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 541mg | Potassium: 133mg | Fiber: 3g | Sugar: 3g | Vitamin A: 608IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 3mg
