Vegan Spinach & Cheese Pizza Rolls

healthymidwesterngirl.com

Mimi

Loving the WFPB diet. Yum

1 14 ounce package extra firm tofu (pressed for 10 minutes or squeezed by hand to release water)

½ cup fresh basil leaves

⅓ cup nutritional yeast

1 tablespoon tahini (or almond butter, or omit for lower fat option)

2 teaspoons Italian seasoning ( more for top)

1 teaspoon lemon juice (about ½ lemon)

½ teaspoon garlic powder

½ teaspoon onion powder

Optional: 2 to 4 cloves garlic (to add to tofu ricotta, for extra garlicky pizza rolls)

Sea salt to taste

2 cloves garlic finely diced

2 tablespoons finely diced shallots (about 1 small shallot)

4 packed cups baby spinach chopped

22 ounces of fresh pizza dough GF/oil-free if desired (I used Whole Foods fresh multi-grain. See link above for no-oil, whole wheat recipe. See notes)

1 teaspoon crushed red pepper flakes and Italian seasoning for topping

For dipping: pizza sauce or marinara sauce

Directions at healthymidwesterngirl.com

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