Collard Green Wraps with Curried Tofu

Name: Collard Green Wraps with Curried Tofu
Yield: 4 servings
Ingredients: 1 5 scallions; 1 4 garlic cloves, finely grated; 1 1 (2") piece ginger, peeled, finely grated; 1 1 Tbsp. virgin coconut oil or vegetable oil; 1 2 Tbsp. Thai red curry paste; 1 1 (14-oz.) package firm tofu, drained, broken into 1" pieces; 1 1 cup unsweetened coconut milk; 1 Kosher salt; 1 1 Tbsp. fresh lime juice; 1 1 Fresno chile, thinly sliced (optional); 1 1 bunch collard greens, leaves halved lengthwise, ribs and stems removed, covered, chilled; 1 1/2 cup cilantro leaves with tender stems; 1 1/2 cup Dang Original coconut chips or toasted unsweetened coconut flakes; 1 Lime wedges (for serving)

From the kitchen of Carly

Tender tofu spiked with Thai curry paste, coconut milk, and fresh ginger gets cradled in blanched collard leaves. Bright scallions and lime juice cut through the richness, making these wraps a satisfying, clean meal that feels indulgent without any heaviness.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

15 scallions
14 garlic cloves, finely grated
11 (2") piece ginger, peeled, finely grated
11 Tbsp. virgin coconut oil or vegetable oil
12 Tbsp. Thai red curry paste
11 (14-oz.) package firm tofu, drained, broken into 1" pieces
11 cup unsweetened coconut milk
1Kosher salt
11 Tbsp. fresh lime juice
11 Fresno chile, thinly sliced (optional)
11 bunch collard greens, leaves halved lengthwise, ribs and stems removed, covered, chilled
11/2 cup cilantro leaves with tender stems
11/2 cup Dang Original coconut chips or toasted unsweetened coconut flakes
1Lime wedges (for serving)

Instructions

Remove dark green tops from scallions 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 scallion 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 scallion 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 chile, if using. Arrange collard greens, cilantro, and reserved scallion 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.