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!
For more healthy lunch ideas check out these recipes: Buffalo Chickpea Salad Sandwich and Chicken Caesar Avocado Tomato Wrap. And of course, you can watch the full recipe video on YouTube!
Recipe
Tofu Collard Green Wrap with Thai Almond Sauce
Ingredients:
Ingredients
- 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
Thai Almond Sauce
- 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
Instructions:
Instructions
- 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.
Thai Almond Sauce
- 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.
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This probably has to be my favorite of the lunch ideas! I LOVE tofu, almond butter and Thai flavors together!
it was soo tasty you have to try it out 🙂