Curried Tofu Collard Wraps with Quinoa Speckled Rice & Chile

Curried Tofu Collard Wraps

with Quinoa Speckled Rice & Chile

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dinner

Collard greens are an extremely versatile vegetable, packed with antioxidants and vitamins A and C, and very low on the glycemic index. We think they’re delicious, especially rolled up with sticky rice speckled with quinoa and curry sauce.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
880
FAT
36g
CARBOHYDRATES
100g
PROTEIN
37g

MAIN INGREDIENTS

  1. ¾ cup quinoa speckled rice
  2. 2 cloves garlic
  3. 1 oz ginger
  4. 2 scallions
  5. 1 red fresno chile
  6. 15.5 oz Wildwood® Organic Extra Firm Sprouted Tofu
  7. 2 carrots
  8. 1 tbsp yellow curry paste
  9. 5.5 oz coconut milk
  10. ¼ cup cashews
  11. 6 oz collard greens
  12. 1 lime
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Small saucepan with lid
  • Box grater
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the rice
Combine the quinoa speckled rice, 1¼ cup water, and a pinch of salt in a small saucepan and bring to a boil. Reduce heat to low and cook, covered, until all of the water is absorbed and the grains are tender, about 15 to 18 minutes.
2
Prepare the vegetables
Peel and mince the garlic and ginger. Thinly slice the scallions keeping the greens and whites separate. Thinly slice the red fresno chile into rounds. Drain the tofu, pat dry with paper towels, then cut into 1 inch cubes. Peel and grate the carrot on the largest side of a box grater.
3
Make the sauce
Place a nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the minced garlic, ginger, and scallion whites and cook until the begin to brown slightly, about 3 to 4 minutes. Add the yellow curry paste and cook until fragrant, about 1 minute. Add the cubed tofu, coconut milk and cashews. Bring to a simmer and reduce heat to low. Simmer until sauce is slightly thickened, about 4 to 5 minutes.
4
Prepare the collard greens
Prepare the collard greens by cutting away some of the tough stem, about 2 to 3 inches. Rinse the collard greens with cold water.
5
Serve
Remove the curried coconut tofu from heat. Halve the lime, squeeze juice from just half onto the curried coconut tofu, season with a pinch of salt and pepper. Place the rice, sliced scallions, sliced red chile, curried coconut tofu, and shredded carrots on a plate. Serve collard greens for making a wrap or combine ingredients to create a bowl. Enjoy!