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!