Best 2 Jerk Tofu Wrapped In Collard Leaves Recipes

Craving a flavorful and nutritious plant-based meal? Look no further than our irresistible Jerk Tofu Wrapped in Collard Leaves. This tantalizing dish seamlessly blends Jamaican and Southern culinary traditions, offering a symphony of bold flavors and textures. Succulent tofu, marinated in a vibrant jerk sauce, takes center stage, boasting a smoky, spicy, and slightly sweet profile. The tofu is lovingly wrapped in tender collard leaves, creating a delightful contrast between the crispy exterior and the soft, savory interior. Accompanying this main course are two delectable recipes: a vibrant Carrot and Cabbage Slaw bursting with freshness and crunch, and a creamy Avocado Dressing that adds a touch of richness and tang. These recipes come together effortlessly, promising a culinary journey that will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

THAI TOFU COLLARD WRAPS RECIPE BY TASTY

Thai Tofu Collard Wraps Recipe by Tasty image

Here's what you need: collard green, light soy sauce, garlic powder, red pepper flakes, extra firm tofu, sesame oil, medium cucumber, medium carrot, fresh thai basil, fresh mint, scallions, unsweetened natural peanut butter, sriracha, toasted sesame oil, honey, lime juice, water, kosher salt

Provided by Isabel Castillo

Categories Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 18

Ingredients

6 leaves collard green
2 tablespoons light soy sauce
1 teaspoon garlic powder
½ teaspoon red pepper flakes
16 oz extra firm tofu, 1 package, cut into 1/2x2-inch (1x5-cm) strips
1 tablespoon sesame oil
1 medium cucumber, peeled and julienned
1 medium carrot, shredded
2 tablespoons fresh thai basil
2 tablespoons fresh mint
2 scallions, thinly sliced
½ cup unsweetened natural peanut butter
1 tablespoon sriracha
4 teaspoons toasted sesame oil
1 tablespoon honey
2 tablespoons lime juice
1 tablespoon water
kosher salt, to taste

Steps:

Bring a large pot of salted water to a boil over high heat.
While the water heats up, prepare the collard green leaves. Trim the stems, then, using a paring knife, carefully remove the thick part of the stem from the leaf. Working parallel to the leaf, shave off any excess stem so that it is flush with the leaf and will roll easily. Repeat with each collard.
Blanch each collard green leaf in the boiling water for 1 minute, until softened and bright green. Remove from the water and immediately submerge in an ice bath for 1 minute, or until cool to the touch. Dry the collard greens on paper towels until ready to use.
Make the peanut sauce: In a medium bowl, combine the peanut butter, Sriracha, sesame oil, honey, lime juice, water, and salt. Whisk until smooth.
In a small bowl, mix together the soy sauce, garlic powder, and red pepper flakes. Pour over the tofu strips and marinate for 15 minutes.
Heat the sesame oil in a medium pan over medium-high heat. Add the tofu strips and sear for 2 minutes on each side, until browned. Remove the tofu from the pan.
To build the wraps, lay a collard green leaf on a flat surface. Spread 2 teaspoons of peanut sauce across the center of the leaf. Lay 1 strip of tofu on top of the sauce, followed by 3-4 pieces of cucumber, 1 tablespoon shredded carrot, and a bit of mint, Thai basil, and scallions.
Fold one side of the leaf over the filling and dollop a bit of peanut sauce on top. Fold the other side of the leaf over the filling, and 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. Spread a bit of sauce on the top of the leaf and roll to secure the wrap. Repeat with the remaining ingredients.
Cut in half on the diagonal, then serve with more peanut sauce for dipping, if desired.
Enjoy!
Nutrition - Per Wrap - Calories: 282, Total fat: 18 grams, Sodium: 484, Total carbs: 21 grams, Dietary fiber: 11 grams, Sugars: 5 grams, Protein: 18 grams

Nutrition Facts : Calories 284 calories, Carbohydrate 15 grams, Fat 21 grams, Fiber 3 grams, Protein 13 grams, Sugar 7 grams

COLLARD GREEN WRAPS WITH CURRIED TOFU

Collard Green Wraps with Curried Tofu image

Store-bought curry pastes come in varying degrees of spiciness, even if their labels all say the same thing. If the cooked tofu isn't as hot as you'd hoped, amp it up by tucking a slice or two of Fresno chile into your wrap.

Provided by Molly Baz

Categories Bon Appétit Dinner Green Onion/Scallion Garlic Ginger Tofu Coconut Collard Greens Cilantro Lime Juice Vegetarian Vegan Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 14

Ingredients

5 scallions
4 garlic cloves, finely grated
1 (2") piece ginger, peeled, finely grated
1 Tbsp. virgin coconut oil or vegetable oil
2 Tbsp. Thai red curry paste
1 (14-oz.) package firm tofu, drained, broken into 1" pieces
1 cup unsweetened coconut milk
Kosher salt
1 Tbsp. fresh lime juice
1 Fresno chile, thinly sliced (optional)
1 bunch collard greens, leaves halved lengthwise, ribs and stems removed, covered, chilled
1/2 cup cilantro leaves with tender stems
1/2 cup Dang Original coconut chips or toasted unsweetened coconut flakes
Lime wedges (for serving)

Steps:

Remove dark green tops from scallions and thinly slice on a diagonal. Place in a small bowl, cover with a damp paper towel, and chill until ready to serve. Thinly slice remaining white and pale green parts crosswise and place in another small bowl; add garlic and ginger. (Have scallion mixture, curry paste, tofu, and coconut milk near the stove and at the ready so you can work quickly.)
Heat oil in a large skillet over medium-high. Cook scallion mixture, stirring, until just beginning to brown, about 1 minute. Add curry paste and cook, stirring, until it begins to stick to pan, about 1 minute. Add tofu and coconut milk, season with salt, and bring to a simmer. Reduce heat to medium-low and simmer gently until sauce is almost completely evaporated and you can see the bottom of skillet, 5-7 minutes. Stir in lime juice.
Transfer tofu mixture to a platter and top with chile, if using. Arrange collard greens, cilantro, and reserved scallion tops on platter so that each component is visible and easily accessible. Place coconut chips in a small bowl and arrange lime wedges on a small plate.

Tips:

Use extra firm or super firm tofu: This will hold its shape better when wrapped in the collard leaves.
Press the tofu before using: This will help to remove excess moisture and make the tofu more flavorful.
Marinate the tofu for at least 30 minutes: This will allow the flavors of the marinade to penetrate the tofu.
Use a variety of vegetables in the filling: This will add flavor and texture to the dish.
Wrap the tofu tightly in the collard leaves: This will help to keep the filling inside and prevent it from falling out.
Bake the tofu packets until the collard leaves are tender: This should take about 20-25 minutes.
Serve the tofu packets with your favorite dipping sauce: A spicy jerk sauce or a creamy avocado sauce would be a great option.

Conclusion:

Jerk tofu wrapped in collard leaves is a delicious and healthy vegan dish that is perfect for any occasion. The tofu is marinated in a flavorful jerk sauce and then wrapped in collard leaves and baked until tender. The result is a dish that is packed with flavor and nutrients. This dish is a great way to get your daily dose of vegetables and protein. It is also a good source of fiber and iron. Serve it with your favorite dipping sauce for a complete meal.