Collard Green Wraps with Curried Tofu

Ingredients for Collard Green Wraps with Curried Tofu

• 5 spring onions

• 4 dientes de ajo, finamente rallados

• 1 pieza de jengibre (2"), pelado y finamente rallado

• 1 tablespoon virgin coconut oil or vegetable oil

• 2 cucharadas de pasta de curry rojo tailandés

• 1 (400g) package firm tofu, drained, broken into 1" pieces

• 240ml de leche de coco sin azúcar

• Sal kosher

• 1 cucharada de jugo de lima fresco

• 1 Fresno chilli, thinly sliced (optional)

• 1 bunch collard greens, leaves halved lengthwise, ribs and stems removed, covered, chilled

• 1/2 taza de hojas de cilantro con tallos tiernos

• 45g Dang Original coconut chips or toasted unsweetened coconut flakes

• Cuñas de lima (para servir)

How to make Collard Green Wraps with Curried Tofu

Remove dark green tops from spring onions and thinly slice on a diagonal. Place in a small bowl, cover with a damp paper towel, and chill until ready to serve. Thinly slice remaining white and pale green parts crosswise and place in another small bowl; add garlic and ginger. (Have spring onion mixture, curry paste, tofu, and coconut milk near the stove and at the ready so you can work quickly.)

Heat oil in a large skillet over medium-high. Cook spring onion mixture, stirring, until just beginning to brown, about 1 minute. Add curry paste and cook, stirring, until it begins to stick to pan, about 1 minute. Add tofu and coconut milk, season with salt, and bring to a simmer. Reduce heat to medium-low and simmer gently until sauce is almost completely evaporated and you can see the bottom of skillet, 5–7 minutes. Stir in lime juice.

Transfer tofu mixture to a platter and top with chilli, if using. Arrange collard greens, coriander, and reserved spring onion tops on platter so that each component is visible and easily accessible. Place coconut chips in a small bowl and arrange lime wedges on a small plate.

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