Vegan Cheese Roll with Bell Peppers

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

filling

• 180 g firm tofu (crumbled)
• 150 g vegan sour cream
• 20 ml lemon juice
• 10 g nutritional yeast
• 1/2 tsp salt
• 50 g green bell pepper (diced small)
• 50 g red bell pepper (diced small)
• 10 g chives (minced)

base

• 140 g vegan cheese (slices)
• vegetable oil

Contains: soy

How to make it

1. Combine crumbled white tofu, sour plant cream, lemon juice, nutritional yeast and salt in a blender. Blend everything until smooth - this takes about 2 minutes. You'll get a thick white cream.
2. Fold finely diced bell peppers into the cream - a mixture of green and red - along with chopped chives.
3. Preheat the oven to 150°C without fan. Line a baking sheet with parchment paper and brush it with oil.
4. Arrange the cheese slices on the oil so they overlap slightly, about half a centimeter. I place 3 slices next to each other and cut the last slice into 3 parts. This creates a rectangle about 25 x 20 cm, depending on how you arrange the slices.
5. Place the baking sheet with cheese in the oven and bake for about 5-7 minutes until the cheese softens. After baking, let the cheese cool for 5-10 minutes.
6. Evenly spread your tofu mixture on the cheese, leaving a few centimeters on one longer side, which will form the bottom of the roll.
7. Roll the cheese gradually from one side. Use the parchment paper to help by pulling it upward so the cheese separates from the oil and rolls up.
8. Transfer the finished roll to a plate and place it in the freezer for half an hour or in the refrigerator for a few hours to firm up. Slice the roll with a sharp knife.

Nutrition