These fresh and healthy Collard Wraps are made with tofu, hummus, vegetables and a creamy lemon vinaigrette. This vegan veggie wrap recipe is the perfect lunch or snack idea for summer!
Preheat oven to 425°F and line a baking sheet with parchment paper.
Slice tofu into 1/2 inch strips. Place on paper towels to drain excess water. Stir olive oil, garam masala, turmeric and salt together in a small bowl.
Coat strips in seasoned olive oil mixture.
Place tofu strips onto baking sheet and bake for 18-20 minutes until starting to brown and edges get crispy.
Bring a large pot of salted water to a boil over high heat.
While the water is heating, prepare the collard green leaves.
Trim off the stems and then, using a small paring knife, carefully remove the thick part of the stem that runs down the center of the leaf. The stem should stop about halfway through the leaf - be careful not to tear the leaf. Repeat with each collard.
Next, blanch each collard green leaf in the boiling water for about 30 seconds until the leaf turns bright green in color. Place the leaf immediately into an ice water bath to for up to 1 minute. Then, place it on paper towels to drain. Repeat with all collards.
Build the wraps. On a flat surface, lay a collard green leaf face down. Spread 2 teaspoons of hummus across the center of the leaf.
Then, from the top of the sauce, begin to layer your filling. Start with cucumber strips, carrots strips, a piece of tofu, red cabbage and avocado.
Fold each side of the leaf over the center using a dap of hummus to secure. Then, fold the bottom of the leaf up and over the filling, tucking and rolling until it reaches the top. Repeat with the remaining ingredients.
Cut wraps into thirds (or halves) and snuggle them all neatly on a plate. Drizzle with creamy lemon dressing and a bowl of dip on the side.
Combine all the ingredients for the vinaigrette in a bowl and whisk until smooth. Set aside.