Curried Tofu Collard Wraps

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.

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.

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.

Prepare the collard greens by cutting away some of the tough stem, about 2 to 3 inches. Rinse the collard greens with cold water.

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!