| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 220 | 12g | 2g | 20g |
| sugars | fibre | protein | salt |
| 4g | 5g | 9g | 0.8g |
There’s something profoundly satisfying about creating a dish that not only delights the palate but also packs a nutritional punch. This is exactly what I feel with my Collard Green Wraps with Tofu and Quinoa. Growing up in a house where Southern hospitality mixed seamlessly with the rich spices of West African cuisine, I’ve been fortunate to experience a diverse culinary landscape. But these wraps bring something unique to the table—a modern, plant-based twist on comfort food that you can feel good about eating.
A Fusion of Flavors
The beauty of Collard Green Wraps with Tofu and Quinoa lies in their simplicity and versatility. Pairing the heartiness of collard greens and quinoa with the protein-packed goodness of tofu makes this dish a powerhouse of nutrition. The fresh, vibrant vegetables like carrots, bell peppers, avocado, and red cabbage add a burst of color and crunch, making every bite an adventure.
This dish is a nod to my heritage, reminiscent of Southern collard greens, but it also incorporates global influences. The cilantro and lime bring a zesty, almost Mexican flair, while the ginger and sesame oil add an unmistakable Asian twist. These wraps are similar to lettuce wraps or spring rolls but swap out the more delicate greens for robust, nutrient-packed collard leaves.
An Ode to Health
In our busy lives, it’s a blessing to find recipes that are not only quick and easy but also incredibly healthy. Tofu, a complete protein, is an excellent meat substitute, especially for those looking to cut down on animal products. Quinoa is another superfood, containing all nine essential amino acids. It’s also high in fiber, which aids digestion and keeps you feeling full longer.
Using collard greens as wraps adds an extra layer of health benefits. These leafy greens are rich in vitamins A, C, and K, as well as calcium and iron. To top it off, the colorful vegetables are loaded with antioxidants, which are known for their anti-inflammatory properties.
The seasoning—soy sauce or tamari, olive oil, lime juice, garlic, and ginger—brings everything together with just the right amount of umami and tang.
What to Pair With
These wraps make a perfectly satisfying meal on their own, but they can also be part of a larger spread. Pair them with a light miso soup or a hearty black bean salad to create a more filling feast. If you’re looking for something similar but slightly different, try making grilled Portobello mushroom burgers, or even falafel stuffed in lettuce leaves. Both can provide equally creative ways to enjoy vegetables in your diet.
Whether you’re a seasoned foodie or someone just beginning to explore plant-based diets, these Collard Green Wraps with Tofu and Quinoa are a delightful way to nourish your body and soul. Try them out, and don’t be surprised if they quickly become a mainstay in your weekly meal rotation!
If you’re interested in learning more about the benefits of quinoa, check out this informative article, and if you’re curious about the health advantages of collard greens, this article provides a great overview.
What You’ll Need
- 12 large collard green leaves
- 2 cups cooked quinoa
- 16 oz firm tofu, pressed and cubed
- 1 large carrot, shredded
- 1 bell pepper, thinly sliced
- 1 avocado, sliced
- 1/2 cup red cabbage, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 3 tbsp soy sauce or tamari
- 2 tbsp olive oil
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp sesame oil
- Salt and pepper to taste
Method
Step One
Rinse the collard green leaves and carefully trim the thick part of the stems to make the leaves more pliable. Blanch the leaves in boiling water for about 30 seconds, then transfer them to ice water to stop the cooking process. Drain and pat dry.
Step Two
In a bowl, mix the cooked quinoa, shredded carrot, thinly sliced bell pepper, sliced avocado, thinly sliced red cabbage, and chopped cilantro.
Step Three
In a separate bowl, combine the soy sauce or tamari, olive oil, lime juice, minced garlic, minced ginger, and sesame oil. Whisk together to make the dressing.
Step Four
Heat a skillet over medium heat and add the cubed tofu. Pour half of the dressing over the tofu, and cook until the tofu is golden brown and absorbs the sauce. Season with salt and pepper to taste.
Step Five
To assemble the wraps, lay out a collard green leaf and fill it with a portion of the quinoa mixture and a few cubes of cooked tofu. Drizzle a little more dressing over the filling if desired.
Step Six
Fold the sides of the collard green leaf over the filling and roll it up like a burrito. Repeat with the remaining leaves and filling. Serve immediately and enjoy!
