Lunch Recipes

Tofu Collard Wraps with Tahini Dressing

This wrap is all veggies, all the time — perfect for January and all those resolutions to “eat more vegetables.” Oh, this makes it so tasty! It’s vegan, gluten-free, and raw, except for the collards, which are blanched (but you could use them raw if you are doing a raw foods diet). The dressing is key: It’s made with rich tahini, tangy vinegar, and a touch of honey, creating a creamy, zesty complement to all those crisp veggies. Spoon it over the top of the wrap or put the sauce in a bowl and dip to your heart’s desire.

Tofu Collard Wraps with Tahini Dressing



Tofu Collard Wraps with Tahini Dressing

Serves: 4

For the tofu:

12 oz firm tofu, patted dry, medium diced
1 ½ Tbsp red wine vinegar
1 ½ Tbsp sesame oil
1 ½ Tbsp tamari

For the dressing:

¼ cup tahini
2 Tbsp Gelson’s 100% California extra virgin olive oil
2 Tbsp cool water
1 ½ Tbsp rice vinegar
1 Tbsp red wine vinegar
½ tsp tamari
½ tsp honey
¼ tsp sesame oil
1 small garlic clove, grated
Kosher salt

For the wraps:

4 large collard green leaves
Kosher salt, to taste
1 ½ cups shredded beets, pressed dry between paper towels
1 ½ cup shredded carrots, pressed dry between paper towels
1 red bell pepper, thinly sliced
4 Persian cucumbers, thinly sliced
1 avocado, thinly sliced
2 cups microgreens
1 cup cilantro leaves and tender stems
½ cup thinly sliced scallions


  1. To marinate the tofu: In a small bowl, toss together the tofu, red wine vinegar, sesame oil, and tamari. Cover and let marinate in the refrigerator for 30 minutes. Discard the excess marinade and pat dry.

  2. To make the dressing: In a medium bowl, whisk together the tahini, olive oil, water, rice vinegar, red wine vinegar, tamari, honey, sesame oil, garlic, and a pinch of salt. Set aside until ready to use.

  3. To assemble the wraps: Use a knife to remove the collard green stems, then use a paring knife or vegetable peeler to carefully shave down the thickness of the remaining stems so the leaves fold and wrap easily.

  4. In a large skillet over medium-high heat, bring 1” of water and a pinch of salt to a simmer. Add the collard green leaves and blanch until just tender and bright green, 30 seconds. Transfer the leaves to a cutting board and let cool completely. Pat dry.

  5. To assemble the wraps: Lay one collard leaf flat on a cutting board. Leaving 1 ½” on each edge, layer the bottom ⅔ of the leaf with ¼ each of the tofu, beets, carrots, red pepper, cucumber, avocado, microgreens, cilantro, and scallion.

  6. Fold the sides and bottom of the collard leaf over the filling. Starting at the bottom, tightly roll up the wrap.

  7. Repeat steps 5 and 6 with the remaining ingredients. Slice the wraps in half and serve with the sesame dressing. Leftover wraps and dressing can be stored in an airtight container in the refrigerator for up to 5 days.

Recipe source: Ingredient

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