- 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
- Combine the peanut butter, tofu, maple syrup (if using), and salt (if using) in a food processor and process until smooth.
- 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.
- 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. The strawberries can also be replaced with thinly sliced apples, bananas, or other fruit.