Thai Tofu Collard Wraps

Collard greens make for delicious wraps. Here, we filled them with two distinct Thai flavors - one in the marinade for the tofu and another in the super tasty peanut sauce.

Servings

Wine pairing: Riesling

Active time:

Total time: 24 minutes 30 minutes

Produce

Cucumber

1 0.5 Whole

Carrot (Organic)

4 2 oz

Collard Greens (Organic)

1 0.5 lb

Green onion

1 0.5 oz

Thai Basil (Organic)

1/2 0.25 oz

Mint (Organic)

1/2 0.25 oz

Protein & more

Extra firm tofu

1 0.5 Package

Sliced almonds

1.5 0.75 oz

Pantry items

Sesame oil

2 1 tablespoon

Sea salt

1 0.5 teaspoon

Spice mix

Peanut Sauce

Peanut butter

1/3 0.165 cup

Sriracha

2 1 teaspoon

Lemon juice

2 1 tablespoon

Sesame oil

3 1.5 tablespoon

Agave

1 0.5 tablespoon

Water

1 0.5 tablespoon

Sea salt

1/4 0.125 tablespoon

Tofu Marinade

Tamari

2 1 tablespoon

Granulated Garlic

1 0.5 teaspoon

Red pepper flakes

1/2 0.25 teaspoon

Prep ahead (optional)

a. Chop cucumbers and carrots into matchsticks.
b. Thinly slice green onions/
c. Finely chop the Thai basil and mint.
d. Trim the thick stem off the collard leaves, leave whole.

Instructions

1 Marinate the tofu:
a. Drain excess water from the tofu and pat dry with a paper towel. Slice into ¼" strips.
b. Add the tofu to a mixing bowl and pour the tofu marinade over it. Coat well and marinade for 15 minutes.

2 Meanwhile, blanch the collards:
a. Fill a large bowl with ice water and keep aside.
b. Bring a large pot of salted water to a boil. Reduce heat to low.
c. Blanch each collard leaf in the boiling water for a minute, or until the leaf softens and turns bright green.
d. Transfer blanched leaf to ice water until it cools down. Pat dry with towel.

3 Cook the tofu:
a. Heat 1 tbsp sesame oil (or olive oil) in a saute pan. Add the tofu strips and saute for 2 minutes on each side, or until lightly browned. Remove from pan.

4 Assemble wraps and serve:
a. Clean the saute pan with a paper towel and heat it again. Add the sliced almonds and toast for a minute, or until lightly browned. Stir continuously to avoid burning. Watch closely.
b. To assemble wraps, lay a collard leaf on a flat surface. Spread a tbsp of the peanut sauce in the center. Add a strip of tofu along with a serving each of the cucumber (chop into matchsticks), carrot (chop into matchsticks), green onion (thinly slice), Thai basil (finely chop), mint (finely chop) and toasted almonds.
c. Fold one side of the leaf over the filling and add a bit of peanut sauce on top. Fold the other side of the leaf over the filling, using the sauce to secure. Fold the bottom of the leaf up and over the filling. Tuck in all of the ingredients and roll until the bottom half has reached the top of the leaf. Repeat for all leaves. Enjoy!

Chef's notes

You can turn these into crispy spring rolls by subbing rice paper wrappers for the collards and broiling them or frying them in an air fryer.

This recipe has been adapted from Tasty

All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:

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Wharton County, TX

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Lone Star Herbs,
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G&S Groves,
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The Farm Patch,
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Kitchen Pride,
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Fruitful Hill Farm,
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J&B Farms,
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Martinez Farms,
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Village Farms,
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Animal Farm,
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Bouldin Food Forest,
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Engel Farms,
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Good Flow Honey,
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Hairston Creek Farms,
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Hifi Mycology,
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Homestead Gristmill,
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K. H. Farms,
Poteet, TX

Pedernales Valley Farms,
Federicksburg, TX

Lightsey Farms,
Mexia, TX

Texas Olive Ranch,
Carrizo Springs, TX

Thomas Kindle,
Grand Saline, TX

Top of Texas,
Farwell, TX

US Citrus,
Hargill, TX

Bella Verdi,
Dripping Springs, TX

Country Boy Farms,
Kennard, TX

Francis and Thatcher,
Manor, TX

James Farm,
Prairie Ronde, LA

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Servings

Wine pairing: Riesling

Active time:

Total time: 24 minutes 30 minutes

Produce

Cucumber

1 0.5 Whole

Carrot (Organic)

4 2 oz

Collard Greens (Organic)

1 0.5 lb

Green onion

1 0.5 oz

Thai Basil (Organic)

1/2 0.25 oz

Mint (Organic)

1/2 0.25 oz

Protein & more

Extra firm tofu

1 0.5 Package

Sliced almonds

1.5 0.75 oz

Pantry items

Sesame oil

2 1 tablespoon

Sea salt

1 0.5 teaspoon

Spice mix

Peanut Sauce

Peanut butter

1/3 0.165 cup

Sriracha

2 1 teaspoon

Lemon juice

2 1 tablespoon

Sesame oil

3 1.5 tablespoon

Agave

1 0.5 tablespoon

Water

1 0.5 tablespoon

Sea salt

1/4 0.125 tablespoon

Tofu Marinade

Tamari

2 1 tablespoon

Granulated Garlic

1 0.5 teaspoon

Red pepper flakes

1/2 0.25 teaspoon

Prep ahead (optional)

1

Marinate the tofu:a. Drain excess water from the tofu and pat dry with a paper towel. Slice into ¼" strips. b. Add the tofu to a mixing bowl and pour the tofu marinade over it. Coat well and marinade for 15 minutes.

2

3

Cook the tofu:a. Heat 1 tbsp sesame oil (or olive oil) in a saute pan. Add the tofu strips and saute for 2 minutes on each side, or until lightly browned. Remove from pan.

4

You can turn these into crispy spring rolls by subbing rice paper wrappers for the collards and broiling them or frying them in an air fryer.

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Marinate the tofu:
a. Drain excess water from the tofu and pat dry with a paper towel. Slice into ¼" strips.
b. Add the tofu to a mixing bowl and pour the tofu marinade over it. Coat well and marinade for 15 minutes.

Cook the tofu:
a. Heat 1 tbsp sesame oil (or olive oil) in a saute pan. Add the tofu strips and saute for 2 minutes on each side, or until lightly browned. Remove from pan.