PB&J Roll-Ups Recipe
🔪Prep Time: 5 minutes
👩🍳Cook Time: 5 minutes
1 cup peanut butter (or nut or seed butter of your choice)
Half of a 12-ounce vacuum-packed block extra firm silken tofu
1 tablespoon maple syrup, optional
Salt to taste, optional
4 large flour tortillas (or brown rice tortillas or lavash wraps)
1 pound strawberries, hulled and sliced (fresh, frozen or dried)
1Combine the peanut butter, tofu, maple syrup (if using), and salt (if using) in a food processor and process until smooth.
2Spread 2 to 3 tablespoons of the peanut butter spread on a tortilla.
3Make a layer of strawberry slices on top of the peanut butter. Roll up the tortilla into a log.
4Chop into three or four sections. Repeat with the remaining tortillas.
6To serve later, wrap each roll-up (all sections) in plastic wrap and refrigerate, if possible (if it’s in a lunch box for a few hours, it will be fine). Any leftover peanut butter spread will keep in an airtight container in the fridge for about 7 days.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.