Seeing our collards still standing in the garden after a few freezing nights prompted me to learn more about them. I learned they’re actually sweeter and taste better after the first frost. Now I have no excuse not to use these large and vibrant green collards. Grain-free collard green rolls with roasted tofu and enoki mushroom for lunch, dinner, and parties. Woo-hoo!
How about using these collard green leaves as a wrapper to roll up other veggies. Is that awesome or what? Since the fresh collards are a bit tough, especially with the stem, slightly softening the leaves in hot water is the best way to make the wrapper. Here is how I did it.
- Keep the stem on as a handle and then dip the whole leaf into a large pot of boiling water for 10 seconds.
2. Once the leaves are softened, place them into a bowl of cold water to prevent any further cooking.
3. Trim off the stem with a pair of scissors.
Large leaves seem to make the best wrapper. If your leaves are quite small and the stem is soft enough to roll, you can just trim off the end of the stem and fillet off some of the hard stems after boiling. Your collard green rolls will still be amazing.
You pretty much can roll anything you want with these collard greens. Be creative! I like to make the rolls with the least cooking possible. Since the collard greens have a slight bitter taste, adding some sweet carrots can balance the flavor. The skinny enoki mushrooms add some extra crunch to the rolls. The addition of seasoned roasted tofu made these rolls a healthy, protein rich, grain free, and low carb meal that you can rely on.
By the way, don’t forget to serve them with the homemade spice peanut butter sauce. My husband liked my grain-free collard green rolls so much that he ate them like the cookie monster eats cookies. If you have a nut allergy, replacing peanut butter with miso is another fantastic choice.
Finally, friends! I want to hear about your creations. Let’s wrap em up!
- 2 teaspoons canola oil
- 1 lb extra firm tofu, cut into ½ inch thick and 2½ inches long strips
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 5 large collard green leaves
- 5 quarts water
- 6 oz shredded red cabbage
- 5 oz carrot, sliced lengthwise
- 3 oz enoki mushroom, ends trimmed
- 2 teaspoons chili oil
- 2 teaspoons sesame oil
- 1½ tablespoons all-natural peanut butter, crunchy or creamy
- 2 teaspoons gluten-free soy sauce
- ⅛ teaspoon salt or more to taste
- (optional) 1 clove garlic, minced
- 1½ tablespoons apple cider vinegar
- 3 tablespoons water
- 1 teaspoon coconut sugar or erythritol
- 1 tablespoon roasted white sesame seeds
- Preheat oven to 425 ℉. Heat 2 teaspoons of canola oil in a skillet over high heat until the oil is hot. Add tofu cubes and fry until all sides turn slightly brown. Transfer the tofu cubes onto a baking sheet and roast in oven for 20 minutes until they are golden brown. Sprinkle salt and pepper to taste.
- Briefly rinse collard green leaves under cold water to remove any dust and dirt. Keep the stem on as a handle and dip the whole leaf into a large pot of boiling water (approximately 5 quarts) for 10 seconds.
- Once the leaves are softened, place them into a bowl of cold water to prevent any further cooking. Dry the leaves in a salad spinner to remove extra water.
- Trim off the stem with a pair of scissors.
- Whisk together all the sauce ingredients until well combined.
- Place a few slices of roasted tofu, cabbage, carrots, and mushroom on the lower ⅓ of the collard green leaf. Lift up the bottom of the leaf, pull it up over the filling, and tuck it in. Roll up tightly. Cut the finished roll into small sections if you are using large leaves. Garnish the rolls with some roasted sesame seeds if desired.