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Summer Shimp Spirals
Makes about 16 appetizer slices

1/2 cup extra firm tofu
2 tbsp. mayonnaise or vegenaise
4 oz. can shrimp, rinsed and drained or 3/4 cup chopped cooked shrimp
1/4 cup chopped sweet green pepper
2 green onions, finely chopped
2 tsp. lemon juice
1/2 tsp. snipped fresh oregano
1/2 tsp. ground cumin
1/8 tsp. ground red pepper
2 10-inch flour tortillas

In a blender or food processor, blend tofu and mayonnaise until smooth. Place in a small bowl and stir in shrimp, green pepper, green onions, lemon juice, oregano, cumin, and red pepper. Spread evenly over tortillas. Roll up tortilla and wrap in plastic wrap. Chill at least 2 hours or overnight. Cut in 1" slices.

Notes: Did not use 1/2 tsp. Bragg Liquid Aminos. Added fresh cooked shrimp option. This was tested with extra firm silken tofu. I do not think it needed the extra firm; soft would work fine.

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