Collard Green Wraps with Curried Tofu

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. 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. 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. 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