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

Ingredients

  • 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

Instructions

  • 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.

Cooking Tips

  • 1. Add optional toppings such as hot sauce, avocado, or red cabbage.
  • 2. Cook tempeh in a grill pan to get grill marks.
  • 3. Use salt- and oil-free almond butter.

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