For whatever reason, these vegan collard greens + swiss chard tofu wraps remind me of Formation by Beyonce; the lyric where the background voice says “I came to slay, bish! I like cornbread and collard greens, bish! Oh yas, you besta believe it.”
Is that totally ridiculous? LOL!
My mind is made up of 50% food recipes and 50% song/movie lyrics, so I guess it’s not that ridiculous – I hope.
Anyway, that song was playing in the background when I made these collard green tofu wraps and needless to say, my kitchen was part vegetable frying and part dance party.
I actually really like collard greens, and I love how you can get a lot of the flavour profile without having to deep fry them like they do in the south.
They’re super easy to cook with, and my favourite way of preparing them is on the stovetop with just a bit of olive oil.
You likely already know this, but I’m a big fan and proponent of less is more when it comes to food.
Less oils, less manipulating flavours, and less ingredients. While everyone’s tastes are different, I really do love the earthy taste of vegetables. So the collard greens in the recipe don’t rely on much, other than olive oil and their natural, leafy flavour profile.
- 3-4 large swiss chard leaves (romaine leaves are good, softer, substitute).
- 8 collard green leaves
- 5 tbsp extra virgin olive oil
- 1 package of Tofu, cubed
- ¼ tsp curry powder
- 5-7 baby heirloom tomatoes
- 1 large beet, peeled and boiled
- Salt, pepper, chilli flakes and crushed nuts/hemp seeds (optional) for toppings.
On medium heat, add 2 tbsp of olive oil, and lightly fry your collard greens, tossing them every few minutes or so, until they begin to wither, become soft, and turn deep green in colour.
In a separate pan, on medium-high heat, add 2 tbsp of olive oil, and lightly fry your tofu cubes with a ¼ tsp of curry powder. I like to rotate them every 2 minutes or so, not to burn. This will also ensure all sides of your cubes are evenly crispy when done.
Eating your swiss chard leaves raw is an option, but they can be pretty bitter. So while tofu and collard greens are cooking, you can start steaming your swiss chard leaves lightly to soften them up a bit.
Once your tofu and greens are ready, you can slice your baby tomatoes and boiled beet into bite-sized chunks, and add everything to top your swiss chard leaves.
For toppings, I used a bit of salt, pepper and crushed chilli flakes. Hemp seeds are also great to add here, as well as crushed pistachios.
Bonus: tahini caesar dressing!
A wrap / salad dressing that I love enough I eat with a spoon, is this tahini caesar dressing. It works perfectly with this recipe, and I regret not adding it to the wraps when I made them!
- ½ cup roasted tahini
- ¼ cup water
- Juice of one lemon
- 1 tbsp fresh cilantro
- 1 tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Pinch of salt
Toss all of the above ingredients in a blender or food processor, and pulse until smooth and creamy.
This dressing is beyonnnnnddddd loaded with flavour. I’m mildly addicted, tossing it onto everything I can get away with lol! Give it a try and let me know what you think!
Nick Joly | Inspired by Nick