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PREP TIME: 5 minutes
ACTIVE 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)
1. Combine the peanut butter, tofu, maple
syrup (if using), and salt (if using) in a
food processor and process until smooth.
2. Spread 2 to 3 tablespoons of the
peanut butter spread on a tortilla. Make a
layer of strawberry slices on top of the
peanut butter. Roll up the tortilla into a
log. Chop into three or four sections.
Repeat with the remaining tortillas.
3. Serve immediately. To 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.
Replace the strawberries with thinly sliced apples, bananas, or other dried fruit.