Collard Green Wraps with Curried Tofu
A fresh and flavorful Asian-inspired wrap featuring curry-spiced tofu and coconut milk, served in collard green leaves with crunchy coconut chips and fresh herbs. Perfect for a healthy, dairy-free meal with bold Thai flavors.
Ingredients
- •5 whole scallions
- •4 cloves garlic
- •1 piece ginger
- •1 Tbsp virgin coconut oil
- •2 Tbsp Thai red curry paste
- •1 package firm tofu
- •1 cup unsweetened coconut milk
- •1 to taste Kosher salt
- •1 Tbsp fresh lime juice
- •1 whole Fresno chile
- •1 bunch collard greens
- •½ cup cilantro leaves
- •½ cup coconut chips
- •1 to serve lime wedges
Cooking Instructions
- 1.
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.)
10 min
- 2.
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.
10 min
- 3.
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.
5 min