These are great for sandwiches on the go, when you have nothing else in the fridge, or simply when you're reaching for some healthy version of finger foods. You can use any filling you'd like alongside the tofu - scallions, broccoli stems, cucumber, radishes, tomatoes, avocado....and if you feel adventurous, you can even try miso, seaweed, and a spreading of almond butter! But maybe not all together. Or, if you have a stomach of steel, try them all together!
1 block of organic extra firm tofu
1/3 cup tamari
1 package shitake mushrooms, washed, de-stemmed, and cut in half
spiralized daikon radish, raw
spiralized carrots, raw
6 raw collard leaves
Preheat oven to 350 degrees. Place the tofu block on its side, and slice the tofu block into two thin versions of the already existing block. Keep them stacked together, and slice in half lengthwise, and in thirds width wise to create 12 thin equal pieces. Place these in a single layer in an oven proof casserole dish and drizzle with the tamari. Add the shitakes, and bake for about 20 minutes or so, or until the sauce is completely evaporated. Let cool enough to handle.
On a cutting board, cut the whole collard leaf into two sides, a left and a right, lengthwise on either side of the stem. Remove the stem, and continue with all the other leaves in this manner. You should have 6 halves of leaves at the end.
When ready to roll, place a collard segment with the dark side (the front of the leaf) down, and the light side (back side) up towards you. Fill the bottom of the leaf with 1 slice tofu, some shitake mushrooms, and some carrots and daikon. Roll this mixture in the collard leaf until it reaches the top of the leaf. Cut this roll into two equal sized pieces, and enjoy! Can be served sushi style with tamari and wasabi, or ponzu sauce if you wish. It would also be great with a thai peanut dipping sauce too!
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