Collard Green Tofu Wraps
  1. First, drain the tofu and wrap in a clean dishtowel. Set on a plate, and pile several more plates on top, to squeeze out the moisture. Let sit for 15 minutes or more. Preheat oven to 350 degrees. Slice tofu into ΒΌ-inch thick strips. Whisk sesame oil, vegetable oil, tamari, ginger, sriracha, and rice vinegar in a Tupperware or glass container with secure lid. Add tofu strips and turn container gently to coat all sides. Let marinate for 30 minutes. Line baking sheet with parchment paper. Drain tofu and place slices on baking sheet. Bake for 15 minutes and flip the slices, baking for 15 minutes more, until brown and crispy. (You can add these slices to any salad or sandwich.)
  2. For the wraps, lay the collard leaves flat, and cut along the stem so you have two large crescent-shaped pieces from each leaf. Bring a large pot of water to a boil and salt generously as if cooking pasta. Once hot, put two collard leaves in the water at a time for 3-5 seconds, and then plunge them into cold water to stop cooking. Place in a strainer, and repeat with all leaves.
  3. Line a large baking sheet with paper towels. Lay collard moon on the paper towels, and dab with another paper towel to dry. On one end, stack two basil leaves, a sprig of cilantro, a tofu slice, a slice of avocado, and a few pieces cucumber and carrot. Roll it up tightly, tucking in overhanging parts of the collards. Cut in half and serve with Tahini Dressing.