TLSG JERKED TOFU SPRING GREEN WRAPS

I've always loved wraps, since the days my mum bought home a bright yellow flat box with a Mexican fajita kit, following the instructions on the back of how to wrap without all the insides falling out! As I write this, it has dawned upon me that it was times like this, shopping for the ingredients, pouring out the “fajitas” seasoning, wanting to figure out what the combination of spices were, discovering how well the salsa complimented the seasoning, and then finish off with a perfectly wrapped fajitas that I realised I was beginning to love cooking!

Anyway, less about me, let’s talk wraps! I love wraps! Who doesn’t ? Whether it be tortilla wraps, like fajitas and burritos (ugh, I love burritos, note to self, cook life burrito recipe) roti, naan ( yup! Naan wraps are phenomenal) or my all time favourite, falafel wraps with hummus (I love hummus too!) I just cant get enough.

So I was on online, looking at chilli sauce bottles, and this random picture of collard green wraps pop up on the feed, and well, you know me, I'm wrap crazy, so it wasn’t long before I was in the kitchen wrapping up whatever was in the fridge at the time.

The wraps I've used for this recipe are from spring greens, closely related to collard greens. Spring greens are a good source of calcium and the vitamins A, B9 (folate) and C. They’re also one of the best sources of vitamin K when it comes to leafy greens. In fact, one cup (190 grams) of cooked collard greens packs 1,045% of the DV for vitamin K (6)

For the filling, I've gone for TLSG jerk tofu (Trev Locks Spirulina Green), beetroot, carrots, cucumber, alfafa, hummus and avocado.

Raw carrots, have always been a pleasure of mine, ever since watching bugs bunny chow them down on tv. For me it was the crunch and sweetness, like a good piece of Brighton rock! Thankfully unlike Brighton rock, carrots contain beta-carotene, an antioxidant that gives them their vibrant orange colour and could help in cancer prevention.

Beets boast an impressive nutritional profile. They are low in calories, yet high in valuable vitamins and minerals. In fact, they contain a bit of almost all the vitamins and minerals that you need. You can’t beat a beet!

Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals.

THE RECIPE

INGREDIENTS

1 medium to large beetroot

2 medium carrots

1 cucumber 

2 collard greens/ or spring greens

150g hummus

1 35g pack of alfalfa

1 avocado

FOR TOFU:

150g firm tofu 

TLSG jerk marinade

EQIUPMENT

Large pot, peeler, chopping board, large container for ice water

PREP

Peel and grate carrot and beetroot, slice avocado. Slice cucumber. Marinate tofu with jerk marinade for 15 minutes. Slice tofu into strips

METHOD

1.    While the water heats up, prepare the collard green leaves. Trim the stems, then, using a paring knife, carefully remove the thick part of the stem from the leaf. Working parallel to the leaf, shave off any excess stem so that it is flush with the leaf and will roll easily. Repeat with each collard leaf

2.    Blanch each collard leaf in the boiling water for 1 minute, until softened and bright green. Remove from the water and immediately submerge in an ice bath for 1 minute, or until cool to the touch. Dry the collard greens on paper towels until ready to use. Remove as much excess water as possible without damaging the leaves.

3.    Heat oil in a medium pan over medium-high heat. Add the tofu strips and sear for 2 minutes on each side, until browned. Remove the tofu from the pan. 

4.    To build the wraps, lay a collard green leaf on a flat surface. Spread 1 tbsp of hummus across the center of the leaf. Lay 1 strip of tofu on top of the hummus ,followed by 3-4 pieces of cucumber, 1 tablespoon shredded carrot, beetroot, alfalfa.

5.    Like a burrito, fold both sides of the leaf over the filling, then fold the bottom of the leaf up and over the filling. Tuck in all of the ingredients and roll until the bottom half has reached the top of the leaf. Spread a bit of hummus on the top of the leaf and roll to secure the wrap. Repeat with the remaining ingredients.

6.    Cut in half diagonally, and then serve. 

7.    Enjoy!