Collard Roll-Ups 1 block extra firm tofu Veggie Box collard greens (~10-12 leaves) 1 bell pepper 1 cup basil 3 medium carrots, peeled and finely sliced (best with a mandoline slicer) 1 cup cabbage, finely sliced 1 cup packed basil and/or mint and/or cilantro Optional: bean sprouts Peanut Sauce 2 cloves of garlic, minced 1 1/2 tsp ginger, minced or grated 1/3 cup chunky or creamy peanut butter (your choice!) 2 tsp soy sauce 2 tsp fish sauce (optional if vegetarian/vegan) 1/2 tsp toasted sesame oil 2-3 tbsp hot water, or to desired consistency Optional: 1 tbsp lime juice, 1 tsp chili oil, 1-2 tbsp sriracha

Press the tofu for at least 20minutes and drain the excess liquid. While it is being pressed, prep the collard greens by chopping the stems off and using a sharp knife to slightly shave the thickness of the stems at the base of the leaf so that the leaf will roll easier. Prep the vegetables and slice the tofu in long rectangular cubes. Set aside. Add all of the peanut butter sauce ingredients into a small bowl. Add the hot water, and stir to combine until you have a smooth sauce. Alternatively, you can make this in a food processor for a smoother texture. Next, lay a collard on a flat surface, and near the stem, layer on basil, tofu, red pepper, cabbage, bean sprouts, and carrots. Fold the collard green over once so the fillings are secured inside, and then tuck in the sides of the collard green and continue rolling until you have a roll. Lay seam-side down on a serving platter and continue until all fillings are used. To serve, you can slice them in half and arrange in a bowl or serve them whole. Eat them with the dipping sauce and enjoy!