Sesame ginger marinated tofu is baked and then combined with broccoli, cabbage, carrots, sliced almonds, green onions tossed in a sesame ginger dipping sauce and then rolled in fresh collard wraps for an easy, healthy, plant-based, vegan, gluten-free bento box lunch!
This is a sponsored post written by me on behalf of Takenaka Bento Boxes. The opinions and text are all mine. The product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much!
Reflecting on this past summer, the theme was bento box meals at the park. It was an easy way for us to get ourselves, the kids, and the dogs out of the house, into nature and get some time away from screens and worldly distraction; take some deep breaths, enjoy some healthy eats and time with each other.
I recently just became obsessed with bento boxes, more specifically Takenaka Bento Boxes. Not only are these beautiful Japanese style Bento Boxes functional, but they are super stylish and come in the hippest colors! They make packing any meal a breeze.
On this particular day, I remember it being super hot outside, so I was craving alllll the veggies and thought it was about time I add an Asian-inspired wrap on the blog, and here we are with the perfect Sesame Ginger Tofu Collard Wraps! Good all year round btw.
These wraps fit perfectly inside my Takenaka Bento Boxes. I also love that some of their boxes have removable inner-sectional pieces to keep your food separate, and your portions under control, and not to mention all of them are microwavable, dishwasher safe, and BPA free. Did I mention stylish?! 😉
You know when a product is sold at Anthropologie, it’s hip, y’all. Takenaka also sells the cutest chopsticks and carriers, bowls and cups with lids- all in any color you could possibly want! And you know me, pastels are my thing, so in love!
I’m clearly swooning over these bento boxes, I suppose I should get to these plant-based, vegan, gluten-free Sesame Ginger Tofu Collard Wraps recipe! YUM, and I mean YUMMMMM.
This recipe comes together in just 30 minutes, including packing-in-your-bento-box time! And the homemade Sesame Ginger Dipping Sauce is slightly addicting! These make the perfect lunch to fuel you up and recharge for the second half of the day- in style of course! Hop on over to Takenaka and then go get yo wrap on!
- 7 large collard greens
- 1 block extra firm tofu, baked
- 1 cup coleslaw mix
- 1 cup broccoli florets, chopped small
- 1/4 cup sliced almonds
- 1 tbsp green onions, diced- green part only
- purple cabbage, (optional if your coleslaw mix comes without it)
- 4 tbsp Sesame Ginger Dipping Sauce, (below)
Sesame Ginger Dipping Sauce
- 1/2 cup tahini
- 1 tbsp sesame oil
- 1 tsp apple cider vinegar
- 2 tbsp water
- 2 tbsp tamari soy sauce/liquid aminos
- 1/2 tsp dried orange peel
- 1 tbsp maple syrup
- 1/2 tsp ground ginger
- 1/2 tsp tapioca starch
- 1/2 tsp chili sauce, (opt)
- First, preheat your oven to 475 degrees
- Drain, press and cut your tofu into cubes (or you can buy the pre-cubed tofu!). Place in a large bowl and set aside
- Wash and de-stem your collard greens, also carefully flattening the raised portion of the stem with a knife. This makes the leaf more bendable
- Nexy you're going to blanch your collard wraps. Boil water in a large skillet. Fill another large skillet with ice water and place it next to the boiling water skillet
- Taking each of your collard greens, one at a time, boil each collard for about 30 seconds, making sure it's fully submerged, then using tongs, transfer the collard to the ice water bath immedietly and let it cool for another 30 seconds. Set aside on paper towels to dry and repeat for all collards
- Make your Sesame Ginger Dipping Sauce by blending all ingredients together in your food processor/blender until well combined and smooth. Use water to thin if it's too thick, but you want the consistency to be a little on the thicker side
- Toss your tofu with 1 tablespoon of the Sesame Ginger Dipping Sauce and place in a baking dish covered with foil and bake for about 15-20 minutes
- Toss the rest of the ingredients (minus the purple cabbage) together in a large bowl
- Add 3 tablespoons of Sesame Ginger Dipping Sauce and stir
- When the tofu is done, remove from the oven and add it to the bowl with the rest of the veggies
- To assemble your wraps:
- Place the filling in the center of the wrap, about 1/3-1/2 cup, add a strip of red cabbage, then fold in the sides and roll the rest like a burrito. Here is an example video:
- Repeat, then cut all in half. Serve with leftover Sesame Ginger Dipping Sauce