Description
A fun way to get your veggies! The peanut sauce makes these irresistable! Vegan. Kid friendly suggestions below.
Ingredients
Scale
- 4 large collard green leaves, ends trimmed
- 350g extra firm tofu, cut into 1.5 inch strips * this can be substituted for grilled chicken or any other leftover meat if preferred
- 1 tsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 clove garlic minced
- ¼ of a head of purple cabbage (2 cups), thinly sliced
- 1 carrot, shredded or thinly sliced into matchsticks
- 1 red bell pepper, thinly sliced
- 1 mango, thinly sliced
- 1 avocado, sliced
- ¼ cup of mint leaves, chopped (optional)
Dipping Sauce
- ¼ cup warm water
- 2 tbsp creamy peanut butter
- 1 tbsp lime juice (½ lime)
- 1 clove of garlic, minced
- Pinch of chili flakes ( ¼ – ½ tsp)
- 1 tbsp soy sauce
Instructions
- Preheat oven to 350F
- Place tofu in a medium sized bowl and add ginger, sesame oil, soy sauce and garlic. Mix to combine
- Lay tofu in a single layer on a lined baking sheet and bake for 30-40 minutes, stirring halfway for even cooking.
- While tofu is cooking, in a small bowl, combine all ingredients for the peanut dipping sauce and whisk with a fork until smooth. Set Aside
- Lay collard wraps down on a flat surface and divide ingredients evenly between them, Leaving about 2 inches at the top and bottom of each leaf to be folded over.
- Top with tofu and all remaining ingredients
- Fold in the top and bottom of the leaves, fold one of the lengthwise sides over and roll it up like a burrito!
- Dip in peanut sauce and enjoy!
Notes
- Steam the collard green leaves for a more tender, kid friendly version
- Substitute peanut butter for sun butter for a nut free option
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Main Dishes
- Method: Baked
- Cuisine: Asian Inspired