Collard Green Wraps
Ingredients
- 1 bundles of collard greens (pick the largest leaves you can find)
- 1 cups of shredded carrots
- 1/2 english cucumber, julienned
- 1 package of hummus (about 10 ounces), or homemade hummus.
- 1 package of extra firm tofu
- alfalfa sprouts
- 1 large avocado
- 1/4 head of red cabbage, shredded
- 1/2 cup of tahini
- 1 clove of garlic
- 1/2 lemon
- braggs amino acid or tamari
- sea or kosher salt
Preparation
Make the tahini dipping sauce by combining the tahini, garlic, lemon and a pinch of salt in a food processor
Blend until smooth
Add a tablespoon of water and blend, keep adding a tablespoon of water at a time until the sauce is runny but still thick
Season to taste
Make the tofu by draining the tofu on paper towels and gently pressing the tofu to dry it out as much as possible
Let the tofu rest on layers of paper towels for 1/2 hour
Preheat the oven to 425 degrees
Cut in into thick 1/2 inch sticks and continue to pat the sticks to get rid of excess moisture and pour some grapeseed oil (or other neutral oil) on a baking sheet
Place the tofu sticks on the baking sheet and pour a little more oil and turn the tofu so that they’re coat lightly in oil
Drizzle a good amount of braggs amino acids or tamari over the tofu and turn so that the tofu is coated
Sprinkle the sticks with just a little more salt
Bake for about 15-20 minutes until the tofu begins to brown and get crispy around the edges
Run the collard greens under boiling water
I have an automatic hot water spout but if you don’t just boil a large tea kettle of water and slowly pour the hot water over the leaves
Pat leaves dry
Run a pairing knife along the sides of the stem, removing the white stem
Be careful not to cut the collard green all the way in half
Flip the collard green leaf so that the dull side is facing up
Cic xx
