From feastingathome.com

Vegan Collard Green Wraps

4 servings · 30 min prep · 20 min cook

Ingredients

Ingredients

• 4 extra large collard green leaves
• 1 1/2 cups hummus
• 1 cup crispy turmeric tofu cubes
• 1-2 avocados
• 1/2-1 cup grated carrots
• 1/2-1 cup grated beets
• 1 cup greens (watercress, arugula, spinach)
• 8 oz extra firm tofu block
• 1/2 tsp salt
• 1-2 tsp turmeric or garam masala spice
• 2 tbsp olive oil

For serving

• tahini sauce

Steps

1. Bring a big pot of water to a boil. Turn heat to low, stack and place 4 collard greens in the water, stem sides first and blanch for 30-60 seconds, or until stems are soft. Using tongs, turn so all parts of the leaves are blanched and pliable enough to roll.

   30-60 seconds

2. Pull them from the water with the tongs, shake them off in the sink and place on the counter.
3. While the water is heating, grate your ½-1 cup beets and ½-1 cup carrots, slice the avocado and make the 1 cup crispy tofu.
4. To make the 1 cup crispy tofu, pat dry 8 oz extra firm tofu and cut it into ½ inch cubes. Place in a bowl and toss with ½ tsp salt and 1-2 tsp turmeric or garam masala spice. Heat 2 tbsp olive oil in a non-stick pan or well seasoned cast iron skillet, and sear the tofu on a couple sides until crispy. Set aside.

   5-10 min

5. Make the everyday tahini sauce if using.
6. Assemble the collard 1 cup greens wraps. Place ¼ cup hummus on the lower middle of the wrap, top with ~½ of the tofu, then the veggies and herbs. Roll up, tucking the sides in as you go like a burrito.
7. Roll up all 4 wraps and place them seam side down.
8. If serving right away, cut them in half and serve with a drizzle of the tahini sauce. Or wrap, without cutting, in plastic wrap for later. These will keep for two days in the fridge.

Nutrition

Per serving

kcal

220

protein

10 g

carbs

20.5 g

fat

12 g

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