These Collard Leaf Wraps are a delightful mix of caramelized tofu and refreshing Vietnamese flavors, perfect for any meal!
I first tried a collard wrap at my favorite local vegan restaurant. I was blown away by the fresh flavor and crunchy texture!
I know a lot of people like to make these with raw collard wraps, but I prefer to steam mine for about 30 seconds to make them a bit more pliable. I’m all for ways to make this easier.
Table of Contents
Reasons to Love These Collard Leaf Wraps
- Collard Leaf Wraps are a healthy and delicious alternative to traditional wraps.
- This recipe is packed with vibrant Vietnamese flavors.
- Collard Leaf Wraps are perfect for a light and satisfying meal.
Recipe Ingredients
- Firm Tofu: Sliced into rectangular pieces, it provides a mild, slightly nutty flavor with a firm, chewy texture.
- Sesame Oil: This nutty, aromatic oil adds a distinct, rich flavor and smooth texture.
- Fresh Cilantro: Adding a citrusy, slightly peppery flavor and soft texture, it provides a burst of freshness to brighten the wraps.
See the recipe card for full information on ingredients and quantities.
Variations
- Dressing Options: A tangy peanut sauce made with peanut butter, lime juice, soy sauce, and a touch of honey can add a rich, nutty depth. Alternatively, a simple vinaigrette with rice vinegar, olive oil, and a hint of Dijon mustard provides a light, zesty touch. For a creamier option, try a cashew dressing blended with garlic, lemon juice, and a bit of water for a smooth consistency. Another excellent choice is a tahini sauce for a creamy, slightly nutty flavor.
- Mediterranean Wraps: For a Mediterranean twist, stuff the collard leaves with quinoa, roasted red peppers, olives, cherry tomatoes, and feta. Serve with tzatziki sauce on the side. This combination adds a delightful, fresh Mediterranean flavor to the wraps.
- Blanched Collard Leaves: Instead of steaming the collard leaves, you can blanch the collard leaves in boiling water for 30 seconds, then immediately transfer them to a bowl of ice water. Like steaming, this process makes the leaves more pliable and easier to roll without tearing.
How to Make Collard Leaf Wraps
Step #1: Place the carrot and radish matchsticks in a large lidded glass jar or dish along with the rice vinegar, sugar, kosher salt, and one cup of very hot water. Seal and shake until the sugar has dissolved. Set aside to pickle.
Step #2: Combine the sauce ingredients along with one tablespoon of water in a medium bowl. Whisk until well-combined; set aside.
Step #3: Cut the protruding stems off the collard leaves to form a (roughly) circular shape. Hold a sharp knife parallel to the bottom side of the leaf and slice off as much of the remaining tough stem as you can. Heat a large pan over medium heat. Add one tablespoon of water along with the prepared leaves. Cover and steam for 1 to 2 minutes, until bright green and pliable. Do not over-steam, or they will become fragile and tear. Set the steamed greens aside to cool.
Step #4: Wipe the water out of the pan. Add one tablespoon of peanut or grapeseed oil and heat over medium-high. Once the oil is shimmering, add the sliced tofu and fry, turning occasionally, until browned (about 4 to 5 minutes).
Step #5: Meanwhile, whisk the soy sauce, sesame oil, and brown sugar together in a small dish. Once the tofu has browned, pour the sauce into the pan and toss with the tofu. Continue to cook until the sauce thickens, coats, and caramelizes the tofu; about 2 to 3 minutes.
Step #6: Build the wraps: lay one collard leaf face-down on a cutting board. Fill with roughly one-fifth of the tofu, pickled vegetables, cilantro, and mint (if using). Roll up the collard, tucking in the sides as you go, to form a burrito-like wrap. Slice down the middle, through the middle rib, to cut in half. Repeat with remaining ingredients. Serve with the prepared dipping sauce.
Expert Tips
- Use Tongs for Handling Leaves: Use tongs to handle the steamed collard leaves. This prevents tearing and keeps your hands safe from the heat, ensuring the leaves remain intact and pliable for wrapping.
- Grating Lemongrass: Lemongrass can be a bit tough, so I like to grate the soft part of the stalks using a microplane zester. I find this to be a lot easier than mincing and a better way of extracting flavor.
Frequently Asked Questions
Yes, you can add extra herbs like basil, mint, or parsley for additional flavor. Fresh herbs enhance the wraps’ taste and add a burst of freshness.
To enhance the dipping sauce, consider adding minced garlic, ginger, or a splash of lime juice. These ingredients add depth and a vibrant kick to the sauce.
Storage Info
To store Collard Green Wraps, place them in an airtight container and refrigerate for up to 3 days. Freezing is not recommended as it affects the texture.
To reheat, use a microwave on low power for 1-2 minutes or warm them in a pan over medium heat for a few minutes until heated through. Ensure the wraps are covered while reheating to prevent drying out.
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Collard Leaf Wraps Recipe
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Ingredients
For the Pickled Vegetables
- 1 cup carrot matchsticks
- 1 cup daikon radish matchsticks
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 tablespoon kosher salt
For the Dipping Sauce
- 2 tablespoons grated fresh lemongrass
- 2 teaspoons soy sauce - use tamari for gf
- 2 teaspoons brown sugar
- 1 bird’s eye chili - sliced
For the wraps
- 5 large collard green leaves
- 14 ounces firm tofu - sliced into rectangular pieces
- 1 tablespoon peanut or grapeseed oil
- 2 tablespoons soy sauce - use tamari for gf
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1/2 bunch of cilantro
- Fresh mint leaves - optional
- Juice of half a lime
Instructions
- Place the carrot and radish matchsticks in a large lidded glass jar or dish along with the rice vinegar, sugar, kosher salt, and one cup of very hot water. Seal and shake until the sugar has dissolved. Set aside to pickle.*
- Combine the sauce ingredients along with one tablespoon of water in a medium bowl. Whisk until well-combined; set aside.
- Cut the protruding stems off the collard leaves to form a (roughly) circular shape. Hold a sharp knife parallel to the bottom side of the leaf and slice off as much of the remaining tough stem as you can. Heat a large pan over medium heat. Add one tablespoon of water along with the prepared leaves. Cover and steam for 1 to 2 minutes, until bright green and pliable. Do not over-steam, or they will become fragile and tear. Set the steamed greens aside to cool.
- Wipe the water out of the pan. Add one tablespoon of peanut or grapeseed oil and heat over medium-high. Once the oil is shimmering, add the sliced tofu and fry, turning occasionally, until browned (about 4 to 5 minutes).
- Meanwhile, whisk the soy sauce, sesame oil, and brown sugar together in a small dish. Once the tofu has browned, pour the sauce into the pan and toss with the tofu. Continue to cook until the sauce thickens, coats, and caramelizes the tofu; about 2 to 3 minutes.
- Build the wraps: lay one collard leaf face-down on a cutting board. Fill with roughly one-fifth of the tofu, pickled vegetables, cilantro, and mint (if using). Roll up the collard, tucking in the sides as you go, to form a burrito-like wrap. Slice down the middle, through the middle rib, to cut in half. Repeat with remaining ingredients. Serve with prepared dipping sauce.
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The peanut sauce tied everything together so well. I could eat it by the spoonful!
Very yummy! I love the seasoning! I used regular radish due to no daikon-very good. I also made a peanut sauce to dip. I would make more tofu next time, as I felt we could have used more.
These were amazing! I just made them for dinner and could not be more pleased! I didn’t have daikon, so I just pickled some carrots by themselves. I actually pickled the carrots several days ago, but I made the pickling brine a little over half strength to allow for the extra brining time. I didn’t have a lot of fresh cilantro, because I used most of it to make a cilantro pesto earlier today, and I decided to put some of it on my wraps in addition to the two or three straggly pieces of cilantro. I had to cook the tofu for a lot longer to get any brown on them, and I think it’s because I didn’t really make sure to get the water out of the tofu before putting it in the pan. Next time, I will do the normal draining process. Thank you for sharing this! My first wrap was overly filled because I am ambitious like that, so it collapsed and became messy very quickly, but I got a little better with the remaining wraps.
You are a cuisine genius! This was so good and surprisingly very filling. I LOVED it and wished I could eat more because it tasted so good. I included the mint, as you had suggested – very good. For any ingredients I did not have, I made the following changes/substitutions:
– I had chard instead collard leaves (prepped them the same way). I’ll have to watch the leaves steaming on the bottom next time so they do not steam for too long and become wilted.
– No lemongrass; used bruised mint leaves with zest and juice from 1/2 a lime instead.
– 1 small red chili instead of the bird’s eye chili
– used half the amount of salt called for b/c I used sea salt instead.
– honey instead of sugar.
– no daikon radish; doubled the amount of the carrot matchsticks instead.
– used peanut oil in place of the sesame oil.
* I removed the red chili slices from the dipping sauce after a few minutes as it tasted spicy enough for my liking.
I highly recommend this versatile, refreshing and filling main dish recipe! I will for sure make this again. Thanks so much for sharing this!
Thanks so much for leaving this review! I haven’t tried this with chard leaves yet, but they are much softer than collard greens so I imagine you are right about being careful not to steam them for too long.
I’m so with you on the mint. I want mint all the time. I broke down and bought some today because I need these. I’m cheap. I need to learn to grow mint. These look fabulous. A bit nervous about wrapping as well. YUM YUM YUM on the falvors!!!