|May I present the Salad Roll Whopper: (see how the rice paper and collard greens become one?!)|
Noochy Tofu, avocado, herbs and tossed greens with a collard leaf wrapped inside a soft rice paper wrapper.
I've discovered that collard greens and rice papers have magical powers when used together to hold fillings. On its own, a collard wrap is messy, cumbersome, and falls apart easily (plus the rib always makes it hard to roll nicely), while rice paper salad rolls are overly delicate and tear easily if overfilled. However, if you take the thick ribs out of the collard and cut it into pieces and use it to line the rice paper, they fortify each other and create a strong, healthy wrapper that can hold a lot of filling. In a word my friends: synergeeeeeeeeee.
To make Salad Roll Whoppers, you'll need big 28cm (about 11") rice papers (bánh tráng), which you can find in any Vietnamese market or most East Asian groceries. I like Three Ladies Brand. You'll also need collard greens (1 large leaf is enough for two SRWs).
And fillings. You can use whatever you like, and I often make "clean the fridge out" rolls, but no matter what flavor theme I'm going for, I always use lots of herbs, a protein, and greens tossed in rice vinegar. You can also make a dipping sauce if you prefer (I usually make an easy peanut sauce, or a creamy cashew based one).
Last week I filmed a video at Everyday Dish TV making some of these whoppers for my friends Julie and Jay. Watch the video to see how I prep for these, make Noochy Tofu, and roll the whoppers tight. I also show a quickie peanut sauce for dippin'.
|Video Link Heeeeeeeeeeeere!|
|Whopper Map. If I'm not dipping whoppers into something creamy, I'm sure to stuff them with something that has some fat in it like avocado, or a creamy based protein salad like a tempeh chicken salad, or tofu tuna.|
♥Proteins: Noochy Tofu (recipe below), smoky baked tofu, tempeh bacon, tempeh salad, tofu salad, Soy Rizo, seasoned Soy Curls, chickpea salad, black beans, refried beans, and sprouted lentils.
♥Greens: arugula, leaf lettuce, spring mix, romaine, shredded kale, spinach, pea shoots, and chard.
♥Herbs: basil, cilantro, parsley, nasturtiums (leaves and flowers), chives, green onions, mint, and green sprouts.
♥Vegetables/Fruit: julienned red peppers, cukes, radish slices, grated beets, kimchee, pickled carrots/daikon, pickled beets, sauerkraut, sugar snap peas, grated carrots, steamed sweet potatoes, supremed oranges or grapefruit, avocado or guacamole, and apple.
♥Dipping Sauces: peanut butter sauce, almond butter sauce, creamy cashew salad dressings, and salsa.
|Top Left: greens, orange, shredded beet, baked tofu, and avocado.|
Top Right: smoky tofu, kale, arugula, romaine, golden beets, sprouted lentils, apple, and basil.
Bottom Left: Fermented cabbage, smoky tofu, pink lady apple, arugula, romaine, sprouted lentils, and basil.
Bottom Right: greens, apple, smoky baked tofu, avocado, shredded beets, fermented cabbage, sweet potato, and basil.
♥Buffalo--buffalo tempeh or Soy Curls, grated carrots, minced celery, greens, parsley dipped in ranch dressing.
♥Reuben--Soy Curls with corned spices, sauerkraut, greens, parsley dipped in French dressing.
♥Taco--Taco seasoned Noochy Tofu, soyrizo, or refried beans, lettuce shreds, black olives dipped in salsa or sin queso.
♥BLT--tempeh bacon, roasted tomato, greens, basil, and avocado.
♥Southern--man n cheese, grated carrot, cilantro or basil, and greens.
♥Korean--replace the collards with nori (it supports the rice paper just as well, but has a strong sea flavor), tofu, kimchi, grated carrots, cukes, avocado dipped into a gojuchang-peanut butter sauce.
And on and on!
|Noochy Tofu Army relaxing with a game of Jenga.|
Noochy Tofu Army
As seen on Everydish TV, here's a very loose and adaptable recipe for the tofu I like to use in Salad Roll Whoppers. Instead of the curry powder, you can season the tofu however you like (some suggestions are below).
14-16 oz. tofu, extra frim (press it if it's wobbly)
1 cup water
1 cup water
1/4 cup tamari
2 tablespoons rice vinegar
1 tablespoon nutritional yeast
1 tablespoon nutritional yeast
1/2 teaspoon liquid smoke
1 clove garlic, minced
1/2 cup nutritional yeast flakes
2 tablespoons potato starch
1 tablespoon sesame seeds (or dried onion flakes)
1 teaspoon curry powder (or ground chipotle pepper, lemon-pepper, taco seasoning, etc.)
Marinate the Tofu
1. Cut the tofu into 32 even pieces (Half the tofu horizonatally, then cut each half into 16 pieces).
2. In a small casserole or medium bowl, combine the water, tamari, vinegar, nooch, liquid smoke, and garlic. Add the tofu (be sure it's covered in marinade), and refrigerate for several hours or up to 3 days.
Nooch the Tofu
1. Preheat the oven to 425F and line a baking sheet with parchment paper.
2. Spray the parchment with a thin film of oil.
3. In a plastic bag, combine the nooch, potato starch, sesame seeds, curry powder, and salt.
4. Reserve one hand for handling the marinated tofu, and another for handling the nooched tofu: add about 5 pieces of tofu to the bag, seal, and shake to coat. Transfer the coated tofu to the prepared baking sheet. Repeat with the rest of the tofu.
5. Spray the coated tofu with a thin film of oil.
6. Bake for 15 minutes, or until golden brown on the bottom, flip and bake for 10-11 minutes more, until golden brown and lightly crisp.
Cool to room temperature and stuff into Salad Paper Whoppers, or eat as is on top of salad, with pasta, or on sandwiches.
|Top Left and Bottom Right: nori instead of collards, sugar snaps, pea shoots, greens, baked tofu, kimchi, and apple.|
Top Right: greens, basil, chives, nasturtium, avocado, radish, and baked tofu.
Bottom Left: Fermented sour cabbage, baked tofu, avocado, sweet potato, and shredded golden beets.