I love using collard greens to wrap up my lunches. Usually, I get so excited to add all of the colorful rainbow veggies and hummus that protein is an afterthought. I love this method of baking tofu, though, because it doesn't require any extra ingredients and makes the perfect crispy addition to meals. These baked tofu strips are perfect to tuck into this collard wrap. If you're not into collards, try subbing the greens for a whole wheat wrap or tortilla for the same great flavor combination. I used a sriracha hummus for a bit of spice, but any hummus works. Enjoy these baked tofu wraps for an easy lunch or light dinner this week!
YIELDS
3-4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 package extra firm tofu, drained, rinsed, and pressed
- 1 carrot, julienned
- 1/2 cup red cabbage, shredded
- 1/2 cup sprouts, any kind
- 3/4 cup hummus, any kind
- sesame seeds
- 1 bunch collard greens
Directions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Cut your tofu into thin 1" matchsticks and arrange on parchment paper so none are touching. Bake for 20-30 minutes, until tofu is lightly browned and slightly firm, flipping once halfway through the baking process.
3. While the tofu is baking, prepare your vegetables by washing and cleaning and julienning/chopping.
4. To prepare your collard greens, rinse and serve as is or blanch for 30 seconds on the stovetop.
5. To assemble the collard wraps, spread ~1/4 cup hummus on collard leaves and top with fresh veggies and baked tofu strips. Wrap the collard leaf up like a burrito and serve immediately.
Leftovers can be stored separately in the fridge for up to one week.
2. Cut your tofu into thin 1" matchsticks and arrange on parchment paper so none are touching. Bake for 20-30 minutes, until tofu is lightly browned and slightly firm, flipping once halfway through the baking process.
3. While the tofu is baking, prepare your vegetables by washing and cleaning and julienning/chopping.
4. To prepare your collard greens, rinse and serve as is or blanch for 30 seconds on the stovetop.
5. To assemble the collard wraps, spread ~1/4 cup hummus on collard leaves and top with fresh veggies and baked tofu strips. Wrap the collard leaf up like a burrito and serve immediately.
Leftovers can be stored separately in the fridge for up to one week.
Also by Lauren: Vegan Quinoa Salad with Peaches and Pepitas
Related: Korean Style Vegan Lettuce Wraps
Deli-Style Vegan Tuna Sandwich with Cashew Mayo
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
__
Photos: Lauren
