Tofu Rainbow Collard Wraps with Miso-Tahini Sauce
It’s all about me! Ha...don’t I wish! Most days, it’s all about the fam. They are the inspiration for almost all my recipes, either by personal request or because food is my love language and I love making them happy by serving up their faves. Well today, I’m lovin’ on myself with one of MY go-to lunches: Tofu Rainbow Collard Wraps with Miso-Tahini dipping sauce. Mama needs some love, too!
•
Honestly, this is probably everything I’d put inside my daily salad lunch but I couldn’t bring myself to eat ONE.MORE.SAD.SALAD.
So today, I turned it into a wrap by flashing the greens in hot water just enough to make them pliable and then stuffing them full of colorful, fresh veggies and tofu.
•
Miso and Tahini are both my desert island condiments and turns out they work really well together. This dipping sauce works so well with these adorable wraps, but is also lights out on a Buddha Rice Bowl, a salad, drizzled on a sweet potato, served alongside gyoza or grilled chicken. It’s your new weekly staple so you better stock your fridge today. Save this one my friends...it’s perfect for those days you’re committed to eating light and healthy!
STEP BY STEP PICTURES:
Tofu Rainbow Collard Wraps with Miso-Tahini Sauce
Ingredients:
- 2 tablespoons white miso paste
- 2 tablespoons tahini, well stirred
- 1/4 cup rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon honey
- 1 garlic clove
- 1 tablespoon pureed ginger
- 1 avocado, sliced
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 1/2 cup matchstick carrots
- 6” cucumber, cut into 1/4” sticks
- 14oz block extra firm tofu, pressed of all water and cut into 1/4” sticks
- 1 bunch collard greens
- 2 tablespoons olive oil
Instructions:
- Place all ingredients in a mini food processor and blend until fully emulsified. Reserve in the refrigerator.
- Trim the collard greens of the stems, making sure to remove any large ribs. I try to shave them down so the leaves are totally flat. This prevents me from cutting an accidental hole in the leaf. Bring a large saute pan full of water to a boil. Briefly place the leaves in the pan and cook until they are fulling softened and the center rib is pliable enough to fold without snapping. It’s about 1 minute. Reserve onto a paper towel and pat dry. Repeat until done.
- Pour out the water, wipe dry and place that pan back on the stove. Add 2 tablespoons of olive oil. Fry the tofu sticks until well browned on each side. Reserve.
- Lay the collard green out the long way across your cutting board. Place the avocado on the top half of the leaf, in the middle. Layer with tofu, pepper, cucumbers, cabbage and carrot. Fold the bottom half up to meet the top half. Starting at one of the long ends, start rolling the leaf around the filling as tightly as you can.
- Serve alongside Miso-Tahini dipping sauce.