Delicious collard wraps filled with crispy seasoned tofu, vibrant veggies & served with two DIVINE Asian inspired dipping sauces!! A classic peanut sauce & a sweet & spicy thai sauce compliment the wrap perfectly. Grab, dunk, & devour!

Not going to sugar coat it… these rolls take some fucking W-O-R-K, but damn are they rewarding!! Not only will you be making a healthy ass meal, it’s equally as gorgeous to look at! Impress the pants off your friends at your next party! Bring these as an appetizer to show off your wrap skills (get it? Wrap.. rap..) 😉 Ok, I’m done!

There are endless options when it comes to collard wraps, so get inspired! Think pesto, ranch, hummus, buffalo, salsa, sriracha etc. There is so much creativity to be had with these, but these are a great base to work off of!! Let your mind wander <3

Mix up your boring dinner with these colorful wraps!!

PS I’m sorry for the gazillion photos of these, but they’re just so colorful & bright! Heart eyes for dayzzzzzz!

Collard Warps

Ingredients

| PEANUT SAUCE |

  • ¾ cup creamy peanut butter
  • ¼ - ½ cup hot water (depending on the consistency you prefer)
  • ¼ cup rice vinegar
  • 1/3 cup GF soy sauce (reduced sodium)
  • 3 tbsp honey
  • 1 ½ tsp fresh ginger (grated)
  • 1 large garlic clove (grated or pressed)
  • ¼ tsp crushed red pepper flakes

| SWEET + SPICY THAI SAUCE |

  • ¾ cup water
  • 1/3 cup rice vinegar
  • 1 ½ Tbsp GF soy sauce (reduced sodium)
  • ¼ cup brown sugar
  • 1 tbsp fresh ginger (grated)
  • 2 garlic cloves (pressed)
  • ½ tsp crushed red pepper flakes
  • 1 tbsp cornstarch + 1 Tbsp cold water (whisked together)

| TOFU STICKS |

  • 1 block extra firm tofu (drained + pressed for 15-30 minutes)
  • 1 ½ tbsp coconut oil (+ more as needed)
  • ½ cup cornstarch
  • ¾ tsp garlic salt
  • ¼ tsp fresh black pepper

| COLLARD WRAPS |

  • 1 bunch collard greens
  • red cabbage (finely shredded)
  • carrot (cut into matchsticks (or grated if you want to make it REAL quick + easy))
  • cucumber (cut into matchsticks)
  • cilantro (roughly chopped)
  • tofu sticks

Instructions

| PEANUT SAUCE |

  1. Whisk ALL ingredients together in a medium bowl until creamy & homogenous! Add more water as necessary to reach your desired consistency. Yup, it’s THAT simple of a sauce!

| SWEET + SPICY THAI SAUCE |

  1. In a small saucepan, combine all sauce ingredients EXCEPT for the cornstarch + water mixture.
  2. Bring ingredients to a boil. Once boiling slowly pour in the cornstarch + water mixture, whisking constantly.
  3. Turn down to a simmer & cook until it thickens, approximately 4-7 minutes.
  4. Remove from the heat & set aside.

| TOFU STICKS |

  1. Drain & press the tofu for 15-30 minutes… the more water you get out the faster they will pan fry!
  2. In a medium bowl, combine the cornstarch, garlic salt & pepper. Whisk together!
  3. Once the tofu has pressed, cut into about 12 long strips.
  4. Toss the tofu in the cornstarch mixture.
  5. In a large skillet, heat the coconut oil on medium-high heat. Once ready cook the tofu strips until all sides are golden brown. About 3-4 minutes each side! Sooo yummy & crispy crunchy 😉
  6. Set aside.

| COLLARD WRAPS |

  1. Rinse your collard greens. Cut off the bottom stem & shave off as much of the hard stem as possible, while still keep the leaf intact. NOTE** I’ll include a before/after photo below to show you what the hell I mean 😉
  2. Bring a shallow sauté pan filled with water to a high simmer.
  3. Prepare an ice bath (a bowl filled with water + ice cubes)…
  4. Blanch each collard green leaf for 20-30 seconds. Remove & immediately place leaf in ice bath.
  5. Remove from ice bath & pat dry. Set aside.
  6. Repeat steps with remaining collards. Set aside for assembly!
  7. Rinse, cut &prepare all of your veggie fixings.
  8. To assemble, take your collard green & place one tofu stick, carrots, cucumber, red cabbage & cilantro towards the center (don’t overfill). NOTE** I’ll include photos below to show you the step by step process of filling/folding/rolling 🙂 YOU GOT THIS SHIT!!!
  9. To fold, take the stem side & fold towards the middle. Repeat with the opposite side.
  10. Take the end that’s closest to you & fold it over the center & start rolling upward (tightly) **photos below

  11. Cut the roll in half & repeat with remaining ingredients! NOTE** you can put a toothpick through each wrap to ensure they stay together.

  12. Serve with the sauces & give yourself a giant fucking pat on the back!! It’s not the easiest recipe, but it’s damn rewarding. It’ll get easier every time you do it!

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For more recipes, check out: Nails and Fails of a Crude Mom

Katrina Yoneda
Author

Hellooo! My name is Katrina, aka that crude mom! I’m a food enthusiast & sweet extremist. I specialize in gluten-free & allergy friendly recipes, with my crude mom humor thrown in. You have to laugh at life, choose healthy, but also remember to treat yourself! Train’s leaving—you in?!? 🙂

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