Tofu Collard Rolls

After the overindulgences of the holiday season, we are making an effort to eat healthier meals. These collard rolls are high in protein and calcium and I can feel my body thanking me for good fuel. Like any rolled item;- cabbage rolls, fresh rolls, sushi, etc, some organization of ingredients is required and there are several steps to complete them. They keep well for several days in the fridge and can be made ahead for lunches.

Method:

Cut a 350 g block of extra firm tofu into 12-24 rectangles depending on the size of the leaves. Some collard bunches have very large leaves and make larger rolls which can be cut in half after they are assembled.

Marinate the tofu in 2-3 tbsp of soy sauce, 1 tsp of garlic powder,  1/2 tsp hot pepper flakes, 5 minutes a side

Meanwhile, trim the stems and any thick veins from one bunch of collard greens. Blanch the leaves, 2-3 at a time, in boiling water for 1 minute and then place the leaves in a bowl of cold water.

Brown the marinated tofu in a frying pan with a small amount of sesame oil.

Prepare the peanut sauce. Mix together until smooth

• 1/2 c peanut butter
• 1-2 tbsp sriracha sauce according to your preference for heat
• juice of one lime
• Approximately 1/4 - 1/2 cup water (depends on how much lime juice you have) until you  have the consistency of a paste. If there is left over tofu marinade, I add it to the peanut sauce.

Cut up the vegetables you want to use. I used cucumber sticks, grated carrot, sliced sweet onion or green onion, basil leaves, (Thai basil if possible)

Assemble the roll: Spread some peanut sauce along the centre vein of the leaf. Place 1-2 sticks of tofu on  top of the sauce. Add the other vegetables as desired. Fold the bottom and top of the leaf toward the middle and then roll the leaf up from one side to the other. 

Today I used a bunch of collards with smaller leaves and made 16 rolls. Some collard bunches make only 8 large rolls. You can use small inner leaves to place over holes in larger leaves or double up 2 smaller leaves. Chicken can be used instead of tofu if desired.