Recipe sourced from

Makes 4 servings


4 extra large collard green leaves (or use chard – see notes)
1 1/2 cups hummus
1 cup crispy turmeric tofu cubes or baked tofu
1–2 avocados
1/2–1 cup grated carrots (feel free to substitute with shredded cabbage, brussel sprouts, broccoli, etc.)
1/2–1 cup grated beets (feel free to substitute with shredded cabbage, brussel sprouts, broccoli, etc.)
1 cup greens (watercress, arugula, spinach) or micro-greens or sprouts
Optional additions: fresh herbs (cilantro, parsley, basil, mint)


Bring a big pot of water to a boil. Turn heat to low, stack and place 4 collard greens in the water, stem sides first and blanch for 30 – 60 seconds, or until stems are soft. Using tongs, turn so all parts of the leaves are blanched and pliable enough to roll. (If the stems are really thick, you can leave the stem ends in the hot water, with the thinner leafy side hanging over, outside the pot, until the stems are soft and pliable – of course you can always cut them off beforehand)

Pull them form the water with the tongs, shake them off in the sink and place on the counter.

While the water is heating, grate your beets and carrots, slice the avocado and make the crispy tofu.

To make the crispy tofu, pat dry an 8 ounce block of extra firm tofu and cut it into ½ inch cubes. Place in a bowl and toss with ½ teaspoon salt, and your choice of 1-2 teaspoons turmeric or garam masala spice. (You can also use another spice blend here – zaatar spice, cajun seasoning, etc., just something to give it some flavor!) Heat 2 tablespoons olive oil in a non-stick pan or well seasoned cast iron skillet and sear the tofu, on a couple sides, until crispy. Set aside.

Assemble the collard greens wraps. Place ¼ cup hummus on the lower middle of the wrap, top with ¼ of the tofu, then the veggies and herbs. Roll up, tucking the sides in as you go like a burrito.

Roll up all 4 wraps and place seam them side down.

If serving right away, cut in them in half and serve with a drizzle of dressing or sauce. Or wrap, without cutting, in plastic wrap for later. These will keep for two days in the fridge.


Try to find the largest collard greens leaves as you can, without holes or tears. Try chard leaves if the collards are too small or look torn. Chard is thinner and much more tender so will just need a very short blanching, but the blanching does make it more pliable.