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Vegetable Collard Wraps with Peanut Sauce
For the wraps
  • 1 tablespoon sesame seed oil
  • 1/4 block firm tofu, cut into 1" strips
  • 4 large collard leaves
  • 1 medium carrot, thinly sliced
  • 1/4 cup red cabbage, thinly sliced
  • 1/4 cup white cabbage, thinly sliced
  • 1 radish, sliced in rounds
  • 1/4 small red onion, chopped
  • Optional: Sesame seeds
For the peanut sauce
  • 1/4 cup peanut butter
  • 1 tablespoon tahini
  • 1/2 tablespoon tamari
  • 1/2 cup water
For the peanut sauce
  1. Blend all ingredients together
For the wraps
  1. In a pan, heat the sesame seed oil and cook the tofu on each side for 1-2 minutes, or until golden

  2. Next, steam the collard leaves for 30 seconds. Be careful not to oversteam, as you want the leaves pliable but firm
  3. Remove immediately from the steamer, and place on a plate to allow to cool. Cut the tough stem ends off each leaf
  4. Next, assemble each leaf by positioning the top of the leaf up, and the stem down
  5. Center the rest of the ingredients for the wraps onto each leaf, horizontally. Portion evenly so there's enough for each leaf

  6. Drizzle the peanut sauce onto the ingredients, and wrap from bottom to top, like you would for a burrito. Enjoy!