Best with Cooked Beets

Teriyaki Tofu & Beet Collard Wraps

Prep Time: 25 min // Cook Time: 5 min Servings: 6

What to do

  1. Prepare miso dipping sauce by whisking all of the ingredients in a small bowl. Set aside until ready to use.
  2. Press tofu to drain of excess liquid by placing a folded paper towel on top of the whole cube, and weighing down a cast iron pan on top. This should be done over a cutting board, plate, or surface that you don’t mind getting wet. Leave to press for 20 minutes, then slice into 3/4 inch slices.
  3. Heat the oil and teriyaki sauce in a large skillet over medium-high heat. Place the tofu slices on the hot skillet and allow them to cook until crispy and caramelized, about 3 minutes. Carefully flip to the other side and cook for an additional 2 to 3 minutes. Transfer to a plate and set aside until ready to use.
  4. Cut the stem off the collard leaves and shave the stem so that it’s flush with the leaf.
  5. Add desired amount of sliced red cabbage, alfalfa sprouts, cucumber, sliced beets, and tofu to the flattened leaf, then roll like a burrito.
  6. Serve with miso dipping sauce.

What you’ll Need

Miso Dipping Sauce:

2 tablespoons white miso paste

2 tablespoons coconut milk

2 teaspoons honey

2 teaspoons fresh ginger, peeled and grated


Teriyaki Tofu:

1 pound extra firm tofu, drained and pressed

2 tablespoons coconut oil or olive oil

1/4 cup teriyaki sauce


Collard Wraps:

6 large collard leaves

2 ounces alfalfa sprouts

2 cups red cabbage, thinly sliced

1/2 large cucumber, peeled and thinly sliced

1 8.8-ounce package Love Beets Cooked Beets, sliced