Tofu just got fancy! This Thai inspired lunch wrap starts with collard greens, layered with crunchy sweet veggies and finished off with a sweet and savoury Thai almond sauce drizzled all over.
I’ve been really into tofu lately; when it’s marinated and grilled properly it can be super flavourful and satisfying in stir-fries, salads or in today’s recipe: collard green wraps. Tofu is a great plant based protein substitute for vegans, vegetarians or omnivores like myself who just like to take part in meatless Mondays.
Collard greens aren’t just for sautéing and soups; you can also enjoy them raw as a tortilla substitute the next time you pack up a wrap for lunch. The best part is that they don’t get soggy like regular bread does with sauces, so you can prep a few wraps one night, and enjoy them over the next couple of days. I personally love my veggies so loading my wraps with tons of veggies and using greens to hold it all together is a win-win for me.
These wraps are a great go-to for back to school lunches; they’re so easy to make AND they’ll keep your taste buds satisfied with a Thai Almond Sauce that’s creamy and savoury with just a touch of sweetness. Most Thai sauces use peanut butter but just in case someone has a peanut allergy, you can just swap it out for almond or any nut/seed butter you like.
If you recreate this recipe be sure to send me a photo using the hashtag #HEALTHNUTEATS on social media so I can easily find and like your photo!! I love seeing your HealthNut recreations ????
- Makes 4 wraps
- 1 block of firm organic tofu (sliced in 1 inch strips, marinated in soy sauce and apple cider vinegar for 30 min or overnight)
- 1/2 cup red cabbage julienned
- 1/2 carrot julienned
- 1/2 sweet red pepper julienned
- 1/2 cup cucumber julienned
- 1 ripe avocado sliced
- 1 cup broccoli sprouts
- 4 Collard green leaves
- ¼ cup natural almond butter
- ½ lime juiced
- ½ tbsp. soy sauce
- ½ tbsp. maple syrup
- 1/3 cup water or less
- pinch of chilli flakes
- salt and pepper to taste
- In a non-stick pan on medium-high heat, pan grill the marinated tofu strips for 5-6 min per side. Set aside to cool.
- Next, de-stem your collard greens by cutting out a skinny triangle at the base of the leaf to remove the thickest part of the stem.
- Lay the collard green leaf flat on your prepping area - good side down - and layer on sprouts, veggies, tofu strips and finish with a drizzle of Thai almond sauce.
- Roll up the collard green into a wrap and store in an airtight container in the fridge until ready to enjoy.
- In a medium bowl, whisk together all the ingredients until smooth. Use straight away or store in an airtight container and refrigerate for 3-5 days.