Collard Green Sushi Rolls with Spicy Tofu & Miso Ginger Salad

Collard Green Sushi Rolls

with Spicy Tofu & Miso Ginger Salad


Collard greens are a surprisingly sturdy and tasty wrap for this fun take on sushi. The handheld roll is perfect for dipping, and spicy mayo is our dip of choice. Stuffed with aromatic bamboo rice and buttery avocado, we hope you’ll get the urge to recreate this recipe on your own next time you’re in the mood for take-out.

Seasonal Menu Summer Recipes Spring Recipes Quick and Easy Nut-Free High-Protein Gluten-Free Leafy Greens Root Vegetables Tofu Salad Dinner
30 min


  1. Season the cacciatore sauce with 1 tsp salt and a pinch of pepper. Divide the orzo between wide bowls and spoon the cacciatore sauce over the top. Layer on crispy herb tofu and sprinkle with vegan parmesan. Serve with crispy kale chips. bamboo rice
  2. 1 package Wildwood organic extra firm tofu
  3. 2 tbsp sriracha
  4. 1 carrot
  5. 1 cucumber
  6. 1 avocado
  7. 1 clove garlic
  8. 4 collard greens
  9. 3 tbsp Follow Your Heart Vegenaise
  10. 4 oz Arcadian greens
  11. 3 tbsp Follow Your Heart Organic Miso Ginger dressing
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition.
Allergens: soy


  • Small saucepan with lid
  • Baking sheet
  • Large nonstick skillet


Cook the rice

Preheat the oven to 400°F. Combine the bamboo rice, 1 cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 15 to 18 minutes. Place a large nonstick skillet with 1 inch of salted water on to boil.

Roast the tofu

Drain the tofu and pat dry with paper towels. Cut the tofu into sticks, about ½ inch thick. Transfer the tofu to a baking sheet and toss with 1 tbsp vegetable oil, a pinch of salt and pepper, and just 1 tbsp of Sriracha. Roast the spicy tofu until crisp in places, about 18 to 20 minutes.

Prepare the vegetables

Peel the carrot and cut into sticks. Slice the cucumber into sticks. Halve the avocado, remove the pit, and thinly slice the flesh. Grate or mince the garlic. Prepare the collard greens by cutting away the tough stem. Add the whole collard green leaves to the boiling water, and press to submerge. Cook until bright green and pliable, about 1 to 2 minutes. Drain and rinse with cold water.

Build your roll

Place 1 or 2 collard green leaves (2 if they’re small, allowing them to overlap) on a clean surface. Scoop half of the rice onto the leaves. With damp fingers, spread the rice into a ¼ inch thick layer. Top rice with some of the carrot sticks, cucumber sticks, sliced avocado, and spicy tofu. Roll while pressing until it seals. Cut the roll in half. Repeat for the second roll.

Make the salad

To a large bowl, add the Arcadian greens, miso ginger dressing, and a pinch of salt and pepper. Top with any remaining sliced vegetables. Toss miso ginger salad well to combine.


Add the Vegenaise, minced garlic, a pinch of salt, and as much of the remaining Sriracha as you’d like to a small bowl. Mix the spicy mayo well to combine. Serve the collard green sushi rolls with the miso ginger salad. Serve the spicy mayo on the side for dipping.