These vegan collard green wraps are packed with fresh rainbow vegetables, tofu and a creamy almond butter miso sauce. They're a fantastic make-ahead lunch or healthy snack and they're naturally gluten free!
I used to think collard veggie wraps were strictly meant for dimly-lit, kinda stinky, hole-in-the-wall raw vegan restaurants. Sorry to offend any of you that frequent those places, but hey, it's kinda true.
Turns out, collard wraps are actually pretty dang good. But there are a few keys to making them really tasty. Basically, you need a really good dipping sauce. And some different textural components. But mostly, the sauce.
In addition to a rainbow of very thinly sliced raw veggies, we've also added tamari-marinated tofu and the BEST almond miso ginger dipping sauce. It really takes these to the next level!
Vegan collard green wraps are perfect for meal prep. They last well for a few days in the fridge, so you can assemble them at the beginning of the week and enjoy for a quick lunch or snack.
I love that they're naturally gluten free, so they're perfect for just about anyone! Plus, if you're not vegan (or have non-vegan family members), you can always add in another protein like chicken.
Let's make them!
Ingredients
- An array of crunchy vegetables, like carrots, radish, cucumber, peppers, cabbage, etc.
- You could also use quick-pickled vegetables, onions, sprouts, sweet potato or avocado.
- Collard green leaves: choose a bunch that has large, mostly flat leaves without many tears or irregular shapes.
- Tofu: we marinate and pan-sear the tofu before adding to these wraps.
- If you're not vegan, you could add chicken or another protein. Don't like tofu? Try this quinoa filling instead.
- Almond miso dipping sauce: made with almond butter, tamari or soy sauce, miso, rice wine vinegar, sriracha, coconut sugar, ginger, garlic, water and sesame seeds.
- You can sub almond butter with peanut butter, tahini, or sunflower seed butter.
- Optional: microgreens, cilantro, green onion
Instructions
- Drain tofu, pat dry and press to remove moisture.
- Brush tofu with marinade, then preheat a skillet to medium and pan-sear tofu until crispy on each side. Brush with marinade a few times while cooking to add more flavor.
- Prep the vegetables by slicing into thin matchsticks (also known as a julienne cut). If you're not sure how to do so, check out this awesome guide from Brewing Happiness!
- Whisk up the almond miso sauce until smooth and creamy.
- Next, prep collard green leaves. Start by trimming the tough spine of each leaf, slicing lengthwise so that the spine lays as flat as the rest of the leaf. You should be able to easily bend the spine without any cracking.
- Blanch each collard green leaf in simmering water for 20-30 seconds, until bright green and slightly tender. Don't leave it in for too long, otherwise it will be too soft. Let cool and assemble!
How to assemble the perfect collard green wrap
I'm not sure about you, but I'm definitely a visual learner. Hopefully this step-by-step photo guide helps you out! I'm also breaking it down a bit more below these photos.
1. Start with blanched collard green leaf 2. Stack ingredients at center bottom 3. Carefully fold over the right and left side 4. Start rolling, tucking in the bottom tightly 5. Spoon sauce at the top 6. Finish rolling
- Start with a large, blanched collard green leaf, preferably with few tears or irregular edges.
- Stack all of the ingredients at the bottom center of the leaf. DON'T overfill - we do about 3-5 slices of each veggie and 2 pieces of tofu per wrap. Stack the ingredients so they form a neat rectangle.
- Fold the right side of the leaf over the filling, then the left side.
- Holding the sides in, start rolling from the bottom. Tuck in the bottom tightly and continue rolling.
- Once you have about 4 inches left, stop and spread about ½ tbsp of sauce on the leaf. This helps keep the wrap in place so it doesn't unfold.
- Finish rolling, then slice in half and enjoy with more sauce!
Storage
Store pre-made wraps in an airtight container in the fridge for up to 4 days. If you don't plan to eat them for a few days, you may want to hold off on making the sauce until the day of.
Alternatively, make the sauce ahead of time and whisk well with a little extra water to loosen it up before serving.
More vegan lunch recipes you'll love:
- Strawberry Avocado Quinoa Salad
- Vegan BLT with Tofu Bacon
- Greek Chickpea Salad
- Teriyaki Mushroom Bowls
- Lentil Meatballs
If you make these vegan tofu collard green wraps, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
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Vegan Collard Green Wraps
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 5-6 wraps 1x
- Diet: Vegan
Description
These vegan collard green wraps are packed with fresh rainbow vegetables, tofu and a creamy almond butter miso sauce. They're a fantastic make-ahead lunch or healthy snack and they're naturally gluten free!
Ingredients
Tofu:
- 16 oz extra firm tofu, drained and patted dry
- 2 tbsp low sodium tamari or soy sauce
- 1 tbsp miso
- 1 tsp rice vinegar
- 1 tsp coconut sugar
- 1 tsp sesame oil (toasted or regular)
Wraps:
- 1 large bunch collard greens
- 1 medium yellow bell pepper, julienned
- ½ cup thinly sliced purple cabbage
- 2 carrots, julienned
- ½ of an English cucumber, julienned
- 5 radishes, julienned
- Optional: microgreens, cilantro and scallions
Almond Miso Sauce:
- ¼ cup creamy almond butter
- 2 tbsp low sodium tamari or soy sauce
- 1 tbsp miso
- 2 tsp rice wine vinegar
- 1 ½ tsp sriracha
- ½ tbsp coconut sugar
- ¼ tsp powdered ginger (or fresh grated)
- ¼ tsp garlic powder (or 1 clove, finely minced)
- 1 tbsp water
- 2 tsp sesame seeds
Instructions
- Drain tofu well and pat thoroughly dry. If you have time, wrap tofu in a clean towel and set something heavy on top (like a skillet) for 20 minutes to remove as much moisture as possible.
- Slice tofu into ½-inch strips. Whisk together tamari, miso, rice vinegar, coconut sugar and sesame oil and brush onto tofu.
- Heat a skillet to medium and add tofu. Cook for 5-6 minutes on each side, brushing with more marinade while it cooks, until crispy and browned.
- Meanwhile, prep all vegetables for wraps.
- Whisk together all ingredients for almond miso sauce until smooth and creamy.
- Trim the tough spine of each collard green leaf, slicing lengthwise so that the spine lays as flat as the rest of the leaf. You should be able to easily bend the spine without any cracking.
- Fill a shallow pot or pan with a few inches of water and bring to a simmer. Blanch each collard green leaf (one at a time) in simmering water for 20-30 seconds, until bright green and slightly tender. Don't leave it in for too long, otherwise it will be too soft. Let cool slightly.
- To assemble the wraps, lay the collard green leaf on a flat surface. Arrange the filling in the bottom middle, then fold over the left and right sides and roll up until there are about 4 inches left. Spread about ½ tbsp of sauce on top of leaf, then finish rolling to seal. Slice and enjoy! (**Visual guide in blog post**)
Notes
Choose a bunch of collard greens that has large, mostly flat leaves without many tears or irregular shapes.
Not sure how to julienne? Check out this helpful guide.
- Category: Lunch
- Method: Stovetop
Keywords: vegan collard green wraps
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