Vegan Collard Green Wraps
The most colorful wrap to enter your kitchen... the perfect on-the-go lunch!
Prep time: 30 minutes Cook time: 20 minutes Serves: 1-2
Great source of…
✓ Protein ✓ Manganese ✓ Iron ✓ Fiber ✓ Folate ✓ Magnesium ✓ Vitamins A, C, K, B6
- 4 extra large collard green leaves (or chard)
- 1 cup hummus
- 1 cup crispy tofu cubes or baked tofu
- 1/2 cup grated carrots
- 1/2 cup grated beets
- 1 cup greens (watercress, arugula spinach) or micro greens
- 1/2 teaspoon salt
- 1-2 teaspoons turmeric
- 2 tbsp olive oil
- Bring big pot of water to a boil.
- Turn heat to low, stack and place 4 collard greens in water, stem side first. Blanch for 30-60 seconds (or until stems are soft). Use tongs to blanch all parts of leaves.
- Use tongs to pull greens from water, shake off in sink and place on the counter.
- While water is heating, grate beets & carrots, slice avocado, and make crispy tofu.
- Crispy tofu: pat and cut tofu (8oz block) into 1/2 inch cubes. Place in a bowl and toss with salt and turmeric (plus spices of your choice). Heat olive oil in non-stick pan or well seasoned cast iron skillet, and sear tofu (both sides), until crispy. Set aside.
- Assemble 4 collard green wraps: place 1/4 cup hummus on lower middle of wrap, top with 1/4 of tofu, then veggies and herbs. Roll up, tucking sides in as you go.
- If serving right away, cut in half and serve! If saving for later, wrap in plastic wrap without cutting - these will keep for 2 days in the fridge.
- Try to find the largest collard green leaves you can, without holes or tears. If too small or torn, opt for chard.
- Optional additions: fresh herbs (cilantro, parsley, basil, mint), spices (zaatar spice, cajun seasoning), tahini sauce
- use carrots & beets instead of shredded cabbage, brussels, broccoli
- use plain hummus instead tandoori hummus
- try turmeric spices instead of garam masala spice