Buffalo tofu collard wraps

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    Buffalo tofu collard wraps

    Healthy lunch idea alert – Buffalo Tofu Collard Wraps! Baked tofu is tossed in buffalo sauce and accompanied by crunchy veggies with a creamy cashew ranch dressing, all wrapped in a collard leaf.

    I made these buffalo tofu collard wraps for dinner last night and it was a huge hit. I served them with sweet potato fries for a fun, veggie-packed & COLORFUL meal. I love colorful rainbow dinners, especially when they are super quick and easy to put together.

    I’m feeling super goal-oriented this year, and one of my goals is to really stay on track with my health and introduce healthier meals into my weekly meal plans. Lately I’ve been journaling and making an effort to write down all of my recipe ideas to help me develop and improve the dishes.

    Sometimes I’ll even make little doodles of a recipe idea before I make it, just to sort of get the wheels turning. Sounds like overkill, but I think it’s working because I’ve been really productive lately!

    Are you working on achieving any goals this year? Any food-related goals?

    I’ve been thinking about doing a collard wrap because I am working on reducing my carbohydrates. I’m not going completely gluten-free (because I love me some gluten) but if the recipe is delicious even without the bread, then why not? I love collard wraps because they are super fresh and they don’t weigh you down. One wrap is perfect for a quick lunch, and they keep really well in the fridge wrapped tightly in plastic wrap. If you do make-ahead lunches, these wraps are perfect.

    Marinate and bake your tofu the day before for even quicker wrap assembly.

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    Buffalo tofu collard wraps
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    Prep Time 20 minutes
    Cook Time 60 minutes
    Servings
    servings
    Ingredients
    Prep Time 20 minutes
    Cook Time 60 minutes
    Servings
    servings
    Ingredients
    Buffalo tofu collard wraps
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Recipe Notes

    How to make cashew cream: soak 1 cup raw cashews in water 30 mins, up to overnight. Drain, place cashews in blender, cover with 1 cup clean water. Add 1 tsp salt, juice of one lemon or lime. Blend until creamy.

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