Refreshing spring rolls made with fresh, colorful veggies and tofu for a light and healthy meal.
To make sauce:
In a medium size bowl, combine all ingredients adding the water in small increments until desired consistency is needed. Alternatively blend in a food processor. Taste and adjust the flavor as needed serve as desired. (Use less water if using for dipping sauce and more water as a salad dressing.)
For the rolls:
Bring a large pot of water to a boil and leave it to simmer.
While the water is heating, grate the carrots, shred the cabbage.
Now dip the collard greens in the water, stem side first and blanch for 30-60 seconds, or until stems are soft. Using tongs, turn so all parts of the leaves are blanched and pliable enough to roll.
Pull them form the water using the tongs, shake off the water in the sink and place on a large board. I like to shave off the stem gently little by little to make it even as the leaf. This helps in rolling easily.
To make the crispy tofu, drain and press tofu and cut it into ½ inch sticks. Place in a bowl and toss with ½ teaspoon salt and pepper. Heat 2 tablespoons olive oil in a cast iron skillet, and sear the tofu, on a couple sides, until crispy. Set aside. Assemble the collard greens wraps. Place the tofu on the lower middle of the wrap, top with each veggie and herbs. Roll up, tucking the sides in as you go like a burrito.
Roll up all 6 wraps and place seam them side down. If serving right away, cut in them in half and serve with a drizzle of the miso tahini sauce. Or wrap, without cutting, in a closed container for later. Will stay fresh for two days in the fridge.