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Recipes » Main Dish » Tempeh Collard Wraps With Mango Salsa
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Tempeh Collard Wraps With Mango Salsa

1 bunch of collard greens

1 8 oz block of tempeh

LIME CILANTRO MARINADE

½ lime, juiced

2 Tbsp white rice vinegar

1 Tbsp cilantro, finely chopped

MANGO SALSA

1 ripe mango, diced

½ red onion, diced

½ cup green pepper, diced

½ cup cilantro, chopped

1 lime, squeezed

SPICY ALMOND BUTTER SAUCE

⅓ cup almond milk

¼ cup almond butter

2 tsp soy sauce

2 tsp lime juice

1 tsp sriracha

1 Rinse and pat dry the collard greens. Trim the woody stem flush with the leaf. Set aside.

2 To make the marinade, in a small bowl, whisk together the lime juice, white rice vinegar, and cilantro.

3 Rinse and pat dry the tempeh and slice it into 6 triangles, then slice each triangle in half widthwise to make 12 triangles. Set aside.

4 Place tempeh in a 9 ×13” glass baking dish and cover with lime cilantro marinade.

5 Allow to marinade for at least 1 hour or overnight, flipping once halfway.

6 In a bowl, mix the mango salsa ingredients together and store in the refrigerator to allow the flavors to meld until ready to serve.

7 Place the spicy almond butter sauce ingredients in a high-speed blender and pulse until smooth and creamy. Add more almond milk to thin your sauce or add almond butter to thicken it, as desired.

8 In a pan over medium-high heat, cook tempeh for 5 minutes on each side. Brush frequently with any remaining marinade to keep the tempeh from drying out.

9 To serve, divide tempeh among the collard leaves and top with mango salsa and spicy almond butter sauce.

10 Store leftovers separately in the fridge for 2-3 days.

Add optional toppings such as hot sauce, avocado, or red cabbage.

Cook tempeh in a grill pan to get grill marks.

Use salt- and oil-free almond butter.

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