Collard Green Wraps

Ingredients

collard green leaves extra large

4 leaves

hummus

1 1/2 cups

extra firm tofu patted dry, cut into 1/2 inch cubes

8 oz

kosher salt

1/2 tsp

turmeric

1 tsp

olive oil

2 tbsp

avocados sliced

1

carrots grated

3/4 cup

beets grated

3/4 cup

mixed greens

1 cup

cilantro fresh, chopped

1/4 cup

Method

1. 01Bring a large pot of water to a boil.10 min
2. 02Pat tofu dry, cut into 1/2 inch cubes, toss with salt and turmeric.
3. 03Heat olive oil in a non-stick pan over medium-high heat. Sear tofu on a couple sides until crispy, about 5 minutes total. Set aside.
4. 04Reduce heat to low. Stack collard leaves in the water, stem sides first, and blanch 30 to 60 seconds until stems are soft and leaves are pliable. Turn leaves so all parts blanch evenly.
5. 05Remove leaves with tongs, shake off in sink, place on counter to cool.
6. 06Grate beets and carrots, slice avocado, chop cilantro.
7. 07Lay a collard leaf flat. Spread 1/4 cup hummus on the lower middle, top with 1/4 of the tofu, then carrots, beets, avocado, greens, and cilantro.
8. 08Roll up like a burrito, tucking sides in as you go. Place seam side down.
9. 09Repeat with remaining 3 leaves and filling.
10. 10Cut wraps in half and serve, or wrap in plastic wrap and refrigerate up to 2 days.