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Tofu Collard Green Wrap with Thai Almond Sauce

Grilled Tofu in a collard green wrap filled with crunchy sweet veggies and drizzled with a sweet and savoury Thai almond sauce.
Prep Time20 mins
Cook Time12 mins
Total Time30 mins
Author: Nikole Goncalves

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.