Start the year off right with these colorful rainbow wraps loaded with crunchy veggies, avocado Sriracha hummus, and crispy tofu. Dip them in a peanut sauce for a satisfying, healthy way to power through your day!
Happy New Year!! I hope your holidays were filled with happy hearts and full bellies—emphasis on the full part! I easily gained five pounds while I was home in Wisconsin. My survival instincts kicked in being in sub zero weather, I needed an extra layer for warmth.
Going from a balmy 70 degrees to -15 degrees took my weak California blood by surprise and, naturally, I got sick immediately. I started feeling better, but the day I got back to LA my symptoms flared up again (of course), so I’ve been trying to nurse myself back to health since.
These wraps are 100% New Year’s resolution friendly and a great way to detox after the holidays. Whether you’re sick like me or trying to shed a few pounds after all the holiday ham, these wraps are where it’s at.
They’re loaded with vibrant, crunchy vegetables like carrots, cucumbers, and cabbage, Sriracha hummus, and crispy tofu strips seasoned with turmeric. Aside from being gorgeous, these babies are packed with antioxidants, Vitamin C, skin-friendly minerals, and other vitamins and nutrients essential for feeling your best.
I got the idea for these wraps from one of my favorite food bloggers on Instagram, Pinch of Yum. The colors hooked me right away, so I found the recipe and thought about how I could spice them up (literally) and make them my own. Crispy tofu seemed like the perfect fit to add some protein, but keep it vegetarian. And I like everything spicy, so I made an avocado Sriracha hummus to give it a little kick.
But it’s the peanut sauce that really takes these wraps to the next level. The combination of peanut butter, ginger, soy, and lime juice give it a very well-balanced umami, asian flavor that pairs well with the cool and crunchy wrap. The smooth, creamy sauce is a perfect texture contrast to the wrap. Plus, they are super filling despite the fact that they’re basically just veg on veg on veg.
Full disclosure: the assembly prep for these takes a little time, but once you have everything chopped and prepped you can keep it in the fridge and make them all week! I like to slightly steam the collard greens to make them more pliable for folding. For a visual on how to fold your wrap, watch Lindsay Ostrom from Pinch of Yum’s demonstration video—it’s how I learned!
Good luck to everyone in 2018—I wish you all a safe year filled with success, happiness and some damn good food!
TURMERIC TOFU RAINBOW WRAPS + PEANUT SAUCE
For the wrap
- collard green leaves
- shredded red cabbage
- lime juice
- peanuts, chopped
- turmeric tofu (see below)
For the turmeric tofu
- extra-firm tofu
- garlic powder
- ghee (or oil to pan fry tofu)
For the avocado Sriracha hummus
- 1/2 cup hummus
- 1 avocado
- Sriracha, to taste
- lemon juice, to taste
- soy sauce, to taste
- pinch of salt
For the peanut sauce
- 3/4 cup creamy peanut butter
- 1/4 cup soy sauce (or tamari)
- 1/4 cup rice vinegar
- 2 tbsp honey
- 1 tbsp lime juice
- 1/2 tsp grated ginger
- 1/4 cup water
Start by making the crispy tofu. Dry off the tofu using paper towels and begin to cut into matchstick pieces, continuously drying the tofu after each cut. The key to crispy tofu is getting the tofu extremely dry before frying it, so don’t hold back here.
Once the tofu is dry and cut into matchsticks, season liberally with turmeric, garlic powder, and cayenne (be a little less liberal with this one). Fry seasoned tofu in ghee (or oil of choice) over medium to med-high heat until edges are golden and crispy. Sprinkle with salt as soon as they come out of the pan. Set aside.
Avocado Sriracha hummus
Blend all ingredients in a food processor until smooth. The Sriracha, lemon juice, and soy sauce are all to taste, so just add some dashes and splashes until it tastes the way you like.
Whisk all ingredients in a bowl until texture is smooth and creamy. Taste and adjust ingredients as you see fit.
Wrap prep and assembly
Trim the stems of the collard greens by cutting off the hard, non-pliable part of the stem. Steam the greens just slightly to make them more pliable and set aside to cool and dry.
Peel and cut carrots and cucumbers into matchstick pieces. Discard seeds of cucumbers. Sprinkle shredded red cabbage with lime juice and salt. Roughly chop cilantro and peanuts.
To assemble wrap, lay a collard green leaf down flat on a large cutting board or flat surface. Smear a big spoonful of hummus in the middle of the leaf. Next layer the carrots, cucumber, cabbage, cilantro, peanuts, and tofu on top of the hummus. Now fold in the ends of the leaf and roll the leaf pulling front to back while keeping everything tucked in tight.
For a visual example, click here.
Dip in peanut sauce and enjoy!