This post was sponsored by NAKANO® Rice Vinegars as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Orange Sesame Veggie Wraps: Fresh and tasty tofu, pickled veggies, and tahini sauce wrapped in collard greens.
When I started seeing burritos and wraps using collard greens in place of tortillas or flatbread, I must admit to being a bit skeptical. Could a dark leafy green really take the place of my beloved flatbread? It took me a while to give this a try, but when I did I was instantly converted.
Collard greens may look intense, but they are actually fairly tender and have a surprisingly mild taste. I especially love them with fillings that are extra fatty and indulgent. Carnitas, for example, loves being paired with something light and crispy like green leaves. The combination reminds me of another plant-based favorite, jicama tortillas!
The inspiration for the fillings in my Orange Sesame Veggie Wraps recipe came from NAKANO® Rice Vinegars. This kitchen classic is now available in seven different varieties – two of which are organic! I tried out Roasted Garlic NAKANO® Rice Vinegar to make my Orange Sesame Tofu wraps.
The sweet and sour flavor was perfect for brightening up plain tofu and making a batch of crispy quick pickles. NAKANO® Rice Vinegar is great for adding splashes of fat-free, low-calorie flavor to your meals. I love drizzling it onto salads and sprinkling it over noodles or rice bowls.
You can find NAKANO® Rice Vinegars nationwide, in popular grocery chains like Kroger, Publix, and Walmart. Click here to find coupons to save while you shop! Looking for more fun recipe ideas using NAKANO® Rice Vinegars? Visit the NAKANO Swaps site to find lots of great ideas.
I’m excited to try some of the other new flavors. Have you used any of them? If so, I’d love to hear what you thought.
My Orange Sesame Veggie Wraps recipe includes three different components, marinated tofu, quick pickles, and a simple tahini sauce. Feel free to substitute any of these with something ready-to-go if you are short on time. Baked tofu is a favorite time-saver of mine that would do great in this wrap – but any cooked protein would do fine.
Orange Sesame Tofu
Makes 8 ounces
Ingredients
- 8 ounces hard/firm tofu
- 1/4 cup orange juice concentrate
- 1/4 cup Garlic Nakano Rice Vinegar
- 2 tablespoons soy sauce (or gluten-free tamari)
- 2 tablespoons cooking oil
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 teaspoons minced/grated fresh ginger
- 1 teaspoon turmeric powder
Directions
- Combine orange juice concentrate, rice vinegar, soy sauce, sesame oil, ginger, and turmeric in a small bowl and whisk together.
- Drain water from tofu and slice into flat squares. Place tofu in tight fitting container and pour marinade over it. Soak for 2 – 4 hours.
- Heat skillet to medium-high. Add oil, then place tofu onto skillet. Fry tofu for about five minutes, then flip and fry for another 5 minutes. Tofu should be crusty and brown.
Rice Vinegar Quick Pickles
Makes 1 cup
Ingredients
- 1/2 cup Nakano Rice Vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 whole star anise
- shredded carrot
- shredded cabbage
Directions
- Combine vinegar, water, sugar, salt, and spices in a small saucepan and bring to boil.
- Stir to dissolve salt and sugar, and simmer for 5 minutes.
- Place veggies in a heatproof bowl or jar. Pour brine over veggies.
- Allow veggies to cool to room temperature, then store them in fridge for 1-2 weeks.
Orange Tahini Sauce
Makes about 1/4 cup
Ingredients
- 1/4 cup tahini
- 1 tablespoon orange juice concentrate
- 1 teaspoon lemon juice
- 1-2 tablespoons warm water, as needed
- 1/4 teaspoon salt
Directions
- Whisk ingredients together. Add water until you get a nice, smooth consistency. (The amount will vary depending on the brand of tahini used.) Add salt to taste.
Orange Sesame Veggie Wraps
Ingredients
- 4 collard green leaves
- 8 ounces orange sesame tofu (recipe above)
- 2 cups shredded lettuce
- 1 cup rice vinegar pickles (recipe above)
- 1/4 cup orange tahini sauce (recipe above)
Instructions
- Place collard leaf on cutting board and spread with about 2 tablespoons of tahini sauce.
- Place 2 ounces of tofu on the leaf, followed by 1/4 cup pickles and 1/2 cup lettuce.
- Fold left and right sides of the leaf toward the middle, then roll the leaf upward - just like a burrito. Slice wrap in half when ready to serve.
- Repeat with remaining ingredients.
Want more fresh and nutritious recipe ideas? Check out my Healthy Recipes section for more ideas!
