Vietnamese Fresh Collard Wraps

Ingredients 

Wraps

• 5 large collard green leaves

• 1 cup shredded carrots

• 1 cup mung bean sprouts

• 1 cup shredded red cabbage

• 14 ounces extra firm tofu or tempeh

• 1/2 bunch of cilantro or mint leaves

Peanut Sauce 

• ¼ cup creamy peanut butter

• 3 Tbsp sesame oil

• 2 tsp soy sauce (or tamari for gluten free)

• 1 tsp seasoned rice vinegar 

Prep 

1. In a small bowl, whisk together all the ingredients of the peanut sauce until smooth. Set aside.

2. If you don’t have pre-shredded cabbage, cut a head of red cabbage in half, then, starting from one side, slice into long, thin slices until you obtain about 1 cup. 

3. Cut your tofu lengthwise into long and thin rectangular pieces.

4. Take one of your collard green leaves and cut the stem off. Using a sharp knife or peeler, shave down as much of the remaining tough stem as possible so that your wrap is flat. This will help prevent the leaf from breaking and make it easier to roll up.

5. Repeat with the remaining collard green leaves.

6. Wash the leaves, then place them wet on a large plate and microwave them for 15-30 seconds, or until they become pliable and vibrant in color.

7. Place one leaf on a cutting board or separate plate. Add your fillings to the middle-bottom of the wrap: spread around some peanut sauce, then layer each additional ingredient horizontally (carrots, sprouts, cabbage, tofu or tempeh, herbs).

8. Roll up the collard, tucking in the sides as you go, to form a burrito-like wrap. 

9. Slice down the middle to cut in half. 

10. Repeat with the remaining leaves and filling. Serve with extra sauce on the side.