These fresh and flavorful tofu collard wraps are endlessly customizable based on the vegetables you have on hand. A simple peanut-based sauce is used as a marinade and filling for the wraps. We liked the flavor and texture of bell peppers and carrots to fill our wraps, but thin planks of cucumber or sautéed shiitake mushrooms would also taste great. If you want to streamline this recipe further you could use a store bought satay sauce instead of making your own.
Tofu Collard Wraps
Ingredients
- 1 (14 oz) container of firm tofu, pressed
- 2 tbsp Thai curry paste
- 2 tbsp soy sauce
- 2 tbsp creamy peanut butter
- 2 tsp rice vinegar
- ½ cup jasmine rice
- 1 large bunch collard greens
- 1 carrot, shredded on the large holes of a box grater
- 1 bell pepper, stemmed, seeded, and cut into thin strips
- ¼ cup cilantro or basil leaves
Directions
1) Cut tofu into ½-inch thick planks and pat dry thoroughly with kitchen or paper towels.
2) In a medium bowl, whisk together Thai chile paste, soy sauce, creamy peanut butter, and rice vinegar. Transfer tofu to a vacuum bag and spread half the marinade over the tofu. Vacuum seal and place in a Suvie pan. Cover tofu with water and insert into the bottom zone of Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide 175°F for 1 hour
Top Zone: None
3) Place 1/2 cup rice in the Suvie rice pot (black handles) and cover pot with a lid. Place pot in the Suvie Starch Cooker, ensuring the pot Is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Rice, Long Grain, 1/2 cup
4) After the tofu has finished cooking, remove from the vacuum bag and transfer to a Suvie roasting rack (handles facing down) set with a Suvie pan. Return pan to Suvie. Broil the tofu for 10 minutes, rotating pan halfway through cooking.
6) Spread remaining sauce over 8 large collard leaves. Top sauce with rice, tofu, bell peppers, carrots, and herbs. Roll collards up and cut in half. Serve.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 290, Total Fat 11g, Total Carbohydrates 31g, Total Sodium 630mg, Total Protein 17g
