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Vegan Pesto Pinwheels

with silken tofu (replacing ricotta), fresh herbs, and cherry tomatoes

Do yourself a favor and make these little delicious pinwheels. They are such a crowd-pleaser and disappear way too quickly. Perfect appetizer or snack to enjoy with friends

🍽 Serves 4 as an appetizer

🕘 15 minutes

Ingredients: 1 cup vegan pesto (homemade or store-bought) ½ pack of silken tofu 1 cup of diced cherry tomatoes A big handful of basil leaves A big handful of rocket leaves Salt, pepper 3 tortilla wraps (I used wholemeal) Instructions: 1. Chop cherry tomatoes and place them on a sifter to drain the excess juices. 2. Place the tofu in a bowl and break it with a fork. Add pesto and mix well. 3. Season generously with salt and pepper to taste. 4. Add cherry tomatoes and mix. 5. Spread the filling over the tortilla wrap. Place basil and rocket in the middle and roll up tight. Repeat with the remaining wraps and filling. 6. Place the rolls in the fridge to set for 1h. 7. Remove from the fridge and cut into 2-2.5cm slices. 8. Serve chilled. 9. Enjoy! 💚


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