Collard Green Wraps with Miso Tahini Sauce

Refreshing spring rolls made with fresh, colorful veggies and tofu for a light and healthy meal.

  • Servings
    2
  • Prep Time
    10 Min
  • Cook Time
    10 Min

Cooking Directions

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.
    How to Press Tofu
    How to Press Tofu
  • 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.

This recipe was created by Nourish Deliciously.

In this Recipe

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Ingredients

Rolls:

  • ½ - 1 pkg. House Foods Tofu Firm or Extra firm, cut into sticks
  • 6 large collard greens leaves
  • 1 cup grated carrots
  • 1 cup about ¼ medium red shredded cabbage
  • 1 cup bean sprouts
  • ½ medium yellow/ red bell peppers or asparagus
  • 1 cup pea shoots or watercress, or baby greens like spinach
  • Handful of fresh herbs: cilantro, Thai basil, mint

Miso tahini sauce:

  • ¼ cup tahini
  • 1- ½ Tbsp. white miso
  • 1 inch finely grated ginger
  • A few chili flakes, optional
  • Juice of 1 lemon
  • 1 tsp. tamari, use depending on the amount of miso
  • Up to ¼ cup water or more, depending on how thin you like it

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