I really should call this dish Pick-Me-Up collard green tempeh rolls. I was inspired to make them after ordering summer rolls at a Thai restaurant in Tampa, Florida, about a month ago. It was one of the best Thai meals E.V.E.R!
Every dish I ordered was blissfully delicious. That’s why when I got home, I decided to make a whole foods version without the customary rice paper.
I like using collard greens because they are fresh, vibrant, and can fold like nobody’s business.
You can even make these ahead of time. And you can choose your own favorite veggies. These are just a suggestion. Pack a few rolls for work or a quick snack.
AuthorCassandra FinchFirst, soften your tempeh. This helps it absorb the marinade. To soften the temple, place it in a steamer basket or simmer covered in water or vegetable stock for 15 minutes. Meanwhile, whisk together the tamari, cayenne, and agave. Place tempeh in tamari marinade for 20 minutes. Toss both sides equally.
Add a couple of tablespoons of oil to a medium-hot skillet. Pan-fry tempeh until golden brown on both sides. If you don't want to use oil, you can bake the tofu in a 375-degree oven for about 20 minutes. Add any remaining marinade to tempeh before placing it on a lined baking sheet.
Once the tempeh is done, cool and thinly slice into 1 1/2 to 2-inch strips.
Line up all of your shredded vegetables on the counter so they'll be ready to place in the collard green. Squeeze the rice vinegar or lime juice over the vegetables and massage it in.
Begin boiling a large pot of water to put the collard greens in. Also, place some ice in a separate bowl of water.
Lay each collard green on a cutting board with the thickest part of the stem face up. Chop off the bottom stem and use a sharp knife to trim the rest of the stem in the middle.
Blanch the greens by submerging them one or two at a time in boiling water for about a minute and then remove and dip into the ice water. If you prefer, you can steam them. Either way, hitting them with heat and moisture will help soften them so they won't be so tough to eat.
Drain and dry off the collard greens with paper towels or clean kitchen towels.
Meanwhile, in a small bowl whisk together the dipping sauce ingredients: tamari, sriracha, agave, garlic, and slowly add the hot water until sauce is smooth.
After patting the greens dry, lay the greens with the stem facing down vertically. Near the bottom of the green, layer the tempeh, vegetables, green onions, and herbs.
With your hands, fold the collard green over the vegetables, tuck in the sides of the greens, and roll all the way over. You should see the green's seam in the middle. Cut the tempeh roll on either side of the seam, so you have two small rolls.
Serve rolls with the almond butter dipping sauce. For extra pop, garnish with sesame seeds
Ingredients
Directions
First, soften your tempeh. This helps it absorb the marinade. To soften the temple, place it in a steamer basket or simmer covered in water or vegetable stock for 15 minutes. Meanwhile, whisk together the tamari, cayenne, and agave. Place tempeh in tamari marinade for 20 minutes. Toss both sides equally.
Add a couple of tablespoons of oil to a medium-hot skillet. Pan-fry tempeh until golden brown on both sides. If you don't want to use oil, you can bake the tofu in a 375-degree oven for about 20 minutes. Add any remaining marinade to tempeh before placing it on a lined baking sheet.
Once the tempeh is done, cool and thinly slice into 1 1/2 to 2-inch strips.
Line up all of your shredded vegetables on the counter so they'll be ready to place in the collard green. Squeeze the rice vinegar or lime juice over the vegetables and massage it in.
Begin boiling a large pot of water to put the collard greens in. Also, place some ice in a separate bowl of water.
Lay each collard green on a cutting board with the thickest part of the stem face up. Chop off the bottom stem and use a sharp knife to trim the rest of the stem in the middle.
Blanch the greens by submerging them one or two at a time in boiling water for about a minute and then remove and dip into the ice water. If you prefer, you can steam them. Either way, hitting them with heat and moisture will help soften them so they won't be so tough to eat.
Drain and dry off the collard greens with paper towels or clean kitchen towels.
Meanwhile, in a small bowl whisk together the dipping sauce ingredients: tamari, sriracha, agave, garlic, and slowly add the hot water until sauce is smooth.
After patting the greens dry, lay the greens with the stem facing down vertically. Near the bottom of the green, layer the tempeh, vegetables, green onions, and herbs.
With your hands, fold the collard green over the vegetables, tuck in the sides of the greens, and roll all the way over. You should see the green's seam in the middle. Cut the tempeh roll on either side of the seam, so you have two small rolls.
Serve rolls with the almond butter dipping sauce. For extra pop, garnish with sesame seeds
How to up the flavor
Steaming or simmering the tempeh in water makes it more digestible. It also helps the marinade penetrate easily.
Slice the tempeh thinly into strips
Trim the stem in the middle as flat as you can. Be careful not to tear the leaf.
Layer the vegetables. You can stretch them out if you want a wider collard green roll
Fold the collard green like you would a burrito.
Serve with dipping sauce and let us know what you think.
So are you going to give these delicious collard green tempeh rolls a try? Let me know how they turned out in the comments below.
Cassandra
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Thanks for the recipe! I’ll let you know when I try it.
Oh good Andrea. Something I didn’t add is that you can season your veggies a little bit beforehand to add even extra flavor.