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Thai Collard Tofu Wrap


Units Scale
  • Peanut Sauce:
  • 1/4 cup crunchy peanut butter, all natural
  • 2 tbsp apple cider vinegar
  • 1 tbsp low-sodium soy sauce
  • 2 tbsp fresh lime juice
  • 1/4 cup water
  • 1/2 tsp fresh grated ginger
  • 1/4 tsp crush red pepper flakes
  • 1 tsp honey
  • Wrap:
  • 2 collard green leaves, stems removed
  • 1/2 cucumber, sliced lengthwise
  • 1/2 sweet potato, sliced lengthwise
  • 1 pkg Nasoya TofuBaked, teriyaki flavor
  • 1/2 cup broccoli slaw, or any shredded veggies


  1. Slice sweet potato lengthwise, and add to a microwave-safe bowl with a splash of water.
  2. Microwave for 4-5 minutes, or until tender.
  3. While sweet potato is cooking, whisk together all ingredients for peanut sauce in a small bowl. Set aside.
  4. Cut stems out of collard leaves.
  5. Slice each piece of tofu in half. Lay evenly on each collard leaf.
  6. Top each with sliced cucumbers, sweet potatoes, and broccoli slaw.
  7. Pour 1/4 of sauce on each wrap.
  8. Wrap each and slice in half.
  9. Serve remaining peanut sauce on the side for dipping.
  • Category: main dish, sandwich


  • Serving Size: 1 wrap