vegetarian | gluten free | dairy free | egg free | vegan

40 minutes or less*

*Preparing the collard greens and/or peanut sauce ahead of time reduces total prep time to less than 25 minutes

What You’ll Need:

1 bunch collard greens

6oz rice noodles

1oz fresh basil leaves

1 block firm, organic tofu

1 bag shredded carrots OR 6 carrots, shredded with a vegetable peeler

1/2 bag slaw mix, any variety

For the peanut sauce:

1/4 rice wine vinegar

1/4 c olive oil

1/4 c all natural peanut butter (no Jiff here guys, like for real)

2 Tbsp pure maple syrup

3 Tbsp Tamari

OPTIONAL: 1 Tbsp Sriracha

Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Set aside.

Preparing the collards:

Then, bring a large soup pot of water to a boil.
Rinse collard greens & lay them flat, face down. Trim bottoms from stems, so that stem base is flush with the leaf.
Then, using a sharp knife, shave off the thick, upper part of the stem so that it is almost flush with the leaf.
Drop 2-3 prepared leaves into boiling water. Allow collards to dance in the water for a minute or so, just long enough to flash steam. Use tongs to remove greens, and set on a tea towel. Repeat with remaining leaves.
Once collards are steamed, use the same pot of boiling of water to cook noodles according to package instructions.

Preparing the peanut sauce:

While noodles cook, prepare peanut sauce by combining all ingredients in a small food processor or blender. Pulse to combine.

Preparing the wraps:

Drain cooked noodles & rinse with cool water.
Slice pressed tofu into thin strips.
Make wraps by laying one collard flat. Add 1-2 basil leaves, a handful of noodles, carrots, cabbage & tofu. Fold the top and bottom ends in, securing ingredients in place and roll into a cylinder. Repeat with remaining collards.

Serve collard wraps dipped in peanut sauce & be so happy!

Serves 3.