Ingredients
Scale
For the sauce:
- 1/2 cup unsalted, creamy peanut butter
- 2 tsp honey*
- 3/4 cup coconut milk (canned)
- 2 tbsp lime juice
- 1/2 tbsp soy sauce
- 1 tsp red curry paste
- Sriracha chili sauce to taste (can substitute regular sriracha)
For the wraps:
- 1 bunch collard greens (6–8 leaves), stems and 4 inches of stem from base removed
- 14oz extra-firm tofu, drained, cut into 1-inch cubes
- 1 1/2 cups shredded carrots
- 1 1/2 cups shredded red cabbage
- 1/2 cup coarsely chopped cilantro, stems removed
Instructions
For the sauce:
- In a bowl, whisk together peanut butter, honey, coconut milk, lime juice, soy sauce, and curry paste until smooth and combined. Add sriracha to taste.
For the wraps:
- Fill wraps with tofu, carrots, cabbage and cilantro and roll up into a wrap**. Cut in half. Serve with peanut dipping sauce.
Notes
*Use agave syrup as a vegan-friendly substitute for the honey.
**Not sure how to roll these babies up? Check out this helpful tutorial by Carlene of Healthfully Ever After.