Sweet potato and tofu collard wraps are the lunch I make once and eat all week — miso-ginger glazed sweet potatoes, crumbled silken tofu, and edamame rolled in big, sturdy collard leaves. No bread, no fork, no midday slump.
Tired of the same old sandwich for lunch? Shake things up with these incredible Sweet Potato & Tofu Collard Wraps! They’re a powerhouse of flavor, combining the creamy sweetness of sweet potato with the savory depth of miso and peanut butter, a kick of ginger and cayenne, and a protein boost from tofu and edamame. All wrapped up in a crisp, fresh collard leaf, this is a lunch that’s as nutritious as it is delicious. Plus, the versatile filling is perfect for meal prep!
Ingredients
• (Serves 4)
• 1 lb / 454 g sweet potatoes (about 2 small)
• 2 Tbs / 30 ml (1 fl oz) white miso paste
• 1 Tbs / 15 ml (0.5 fl oz) smooth peanut butter
• 2 Tbs / 30 ml (1 fl oz) finely chopped shallot
• 1 Tbs / 15 ml (0.5 fl oz) minced fresh ginger
• 2 tsp / 10 ml minced garlic (about 2 cloves)
• 1 cup / 150 g (5.3 oz) frozen shelled edamame
• ¼ tsp / 1.25 ml (0 fl oz) cayenne pepper
• 6 oz / 170 g firm silken tofu, crumbled
• 2 Tbs / 30 ml (1 fl oz) chopped fresh cilantro
• 8 large collard green leaves, stems removed
Instructions
1. Prepare the Sweet Potatoes: Preheat your oven to 400°F / 200°C. Trim the ends of the sweet potatoes and pierce the skins several times with a knife. Bake for 50 minutes, or until tender, turning them over halfway through. Once cooked, carefully slice the potatoes in half, scoop the flesh into a large bowl, and mash it with the white miso and peanut butter until well combined.
2. Cook the Filling: While the potatoes bake, lightly coat a skillet with cooking spray and place it over medium heat. Sauté the shallot, ginger, and garlic for about 3 minutes until softened and fragrant. Add the frozen edamame, ¼ cup of water, and the cayenne pepper. Cook for another 3 minutes. Remove the skillet from the heat and stir in the crumbled tofu, fresh cilantro, and the mashed sweet potato mixture. Allow the filling to cool slightly.
3. Assemble the Wraps: Lay one collard green leaf flat on your work surface. Spoon approximately ⅓ cup of the sweet potato filling into the center. Fold the bottom edge of the leaf up and over the filling, tuck in the sides like a burrito, and then roll it up tightly to the top edge. Place the wrap seam-side down and repeat with the remaining leaves and filling.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 179
• Protein: 10 g
• Total Fat: 5 g
• Saturated Fat
• Carbohydrates: 25 g
• Cholesterol: 0 mg
• Sodium: 302 mg
• Fiber: 5 g
• Sugar: 8 g
Pro Tips
• To make the collard leaves more pliable and easier to roll, blanch them in boiling water for 30 seconds, then immediately transfer to an ice bath to stop the cooking process. Pat them dry before using.
• The filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator, making for a quick and easy lunch assembly.
• For a different twist, serve the filling as a dip with crackers, spread it on whole-grain toast, or use it as a filling for whole-wheat tortillas or lettuce cups.
• If your collard leaves are on the smaller side, simply overlap two leaves to create a larger surface area for your wrap.
FAQ
Q: Are these sweet potato tofu wraps a good source of protein
A: Yes, these wraps are a great source of plant-based protein. Each serving contains 10 grams (0.35 oz / 9.9 g) of protein, primarily from the firm silken tofu and shelled edamame, making them a satisfying and nutritious vegetarian meal.
Q: Can I make these collard wraps without tofu
A: Absolutely! If you’re not a fan of tofu or don’t have any on hand, you can easily substitute it. Try using a cup of mashed chickpeas or black beans for a similar texture and protein boost.
Q: How long can I store the filling for these vegetarian wraps
A: This filling is perfect for meal prep. You can make it up to 3 days in advance and store it in an airtight container in the refrigerator. This makes assembling your lunch wraps quick and easy throughout the week.
Q: What can I use instead of collard greens for the wrap
A: If you can’t find large collard leaves or prefer a different option, you can use Swiss chard, large butter lettuce leaves, or even whole-wheat tortillas for a more traditional wrap.
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Sweet Potato & Tofu Collard Wraps
Ingredients
Method
- Prepare the Sweet Potatoes: Preheat your oven to 400°F / 200°C. Trim the ends of the sweet potatoes and pierce the skins several times with a knife.
- Bake for 50 minutes, or until tender, turning them over halfway through.
- Once cooked, carefully slice the potatoes in half, scoop the flesh into a large bowl, and mash it with the white miso and peanut butter until well combined.
- Cook the Filling: While the potatoes bake, lightly coat a skillet with cooking spray and place it over medium heat.
- Sauté the shallot, ginger, and garlic for about 3 minutes until softened and fragrant.
- Add the frozen edamame, ¼ cup of water, and the cayenne pepper.
- Cook for another 3 minutes.
- Remove the skillet from the heat and stir in the crumbled tofu, fresh cilantro, and the mashed sweet potato mixture. Allow the filling to cool slightly.
- Assemble the Wraps: Lay one collard green leaf flat on your work surface. Spoon approximately ⅓ cup of the sweet potato filling into the center.
- Fold the bottom edge of the leaf up and over the filling, tuck in the sides like a burrito, and then roll it up tightly to the top edge.
- Place the wrap seam-side down and repeat with the remaining leaves and filling.
