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
- 1 (14 oz) container of firm tofu
- 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
1) Cut tofu into ½-inch thick planks and pat dry thoroughly with kitchen or paper towels.
2) In a medium bowl, whisk together the 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 top right zone of your Suvie.
3) Place rice in a starch pan and insert into your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook < Multi-Zone Settings
Protein: 175°F for 1 hour
Vegetable: 0 minutes
Starch: 15 minutes
4) While the tofu cooks, remove stems from collard greens and wash and dry thoroughly.
5) After the tofu has finished cooking, remove from the vacuum bag and transfer to a clean, dry Suvie pan. 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.
Nutritional Information per serving (4 servings per recipe): Calories 290, Total Fat 11g, Total Carbohydrates 31g, Total Sodium 630mg, Total Protein 17g