Collard Green Caesar Wraps

Serves 4
This recipe is vegan

Ingredients

Wraps

• 8 large collard green leaves
• 1 cup purple cabbage
• 12 ounces extra firm tofu
• 1 (14 oz. can) chickpeas
• 2 tsp paprika
• 3 Tbsp olive oil- (for cooking tofu + chickpeas)
• Salt + pepper

Caesar Dressing

• 3/4 cup roasted cashews
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 Tbsp Worcestershire sauce (I use Annie's Organic, vegan)
• 1 Tbsp capers (with juice)
• 2 tsp spicy brown mustard
• 1-2 Tbsp nutritional yeast
• 1-2 whole garlic cloves (depending on how garlic-y you like your dressing!)
• 1/4 cup of your favorite nut milk + more if needed
• Salt + pepper to taste

Directions

Dressing

1. Bring a pot of water to a boil and pour cashews into boiling water. Take off the stove immediately and let cashews soak in hot water for about 10 minutes
2. In a food processor, combine, cashews, olive oil, lemon juice, Worcestershire sauce, mustard, capers, nutritional yeast, garlic and nut milk
3. Blend mixture until smooth and until all lumps are gone (2-3 minutes). If the dressing is too thick, you can add more nut milk until it is your desired consistency

Tofu

1. Heat a cast-iron grill pan on medium heat (you can also use a normal frying pan)
2. Slice tofu into wide, 1/2-inch thick slices and brush with a generous layer of olive oil
3. You can season the tofu with any herbs you like! We kept it simple with salt and pepper
4. Grill tofu for 3-4 minutes on each side until grill marks have appeared and the tofu is light brown in color

Chickpeas

1. Preheat oven to 400 degrees F
2. Strain and rinse chickpeas
3. Lay chickpeas on a baking sheet in a single layer and toss with 2 Tbsp olive oil
4. Sprinkle on paprika, salt and pepper and toss chickpeas so they are evenly coated
5. Bake for about 25 minutes until chickpeas are crunchy on the outside and soft on the inside

Wraps

1. Fill a large frying pan with water and bring to a boil
2. Fill a large, shallow bowl ( I used a pie dish) with ice water
3. Place collard leaves (2 at a time) in boiling water and let cook for about 2 minutes until they become bright green and soft
4. Immediately transition leaves to the bowl of ice water and let soak for about 10 minutes
5. Remove leaves from ice water and pat dry with a paper towel
6. Fill each wrap with tofu, cabbage, chickpeas and top off with the creamy Caesar dressing!