collard greens

Sweet and Spicy Baked Tofu Collard Wrap

So I recently tried this Sweet and Spicy Table Sauce by Rootz Sauce, and it is absolutely divine. It's a delicious sweet sauce that packs a punch, hence the name. I was wondering what I wanted to put it on first, and tofu came to mind. Tofu essentially tastes like whatever you put on it, so this would really showcase the sauce. Toss it with some veggies, and we have ourselves a delicious, vegan meal.

Here's What You'll Need:

-One 14 oz package of firm tofu, pressed and chopped into cubes about 1 cm x 1 cm
-1/4 cup Rootz Sweet and Spicy Table Sauce
-1 tbsp arrowroot powder (optional)
-3 collard green leaves
-1 bell pepper, sliced
-1 cup alfalfa sprouts

Pre-instructions: If you don't know what it means to press the tofu, you want to remove most of the moisture from the block before chopping it. You can use a tofu press which I highly recommend investing in if you cook with tofu relatively regularly. You can also just place a heavy object, like a large can or a book on a cutting board on top of the tofu. You should press the tofu for about 15-20 minutes.


1) Preheat your oven to 400 degrees.
2) Toss the tofu cubes in the arrowroot powder and then the Sweet and Spicy Table Sauce. You can skip the arrow root powder if you'd like or if you won't be serving immeditately. It just helps to crisp the tofu a bit.
3) Cook the tofu in the preheated oven for 20 minutes.
4) Place 1/3 of the tofu in the center of each collard green.
5) Add 1/3 of the bell pepper and sprouts to each collard green.
6) Wrap the greens by folding in the bottom and top and rolling.
7) Cut each wrap in half, serve, and enjoy!

You can also add some additional sauce to the wrap or serve it on the side as a dipping sauce. I actually highly recommend it because that sauce is pretty darn good. Let me know what you think in the comments below!

Garlic Chili Potato Noodles with Collard Greens and BBQ Shrimp

I was literally in the middle of a spin class when I started craving some comfort food. I mean like southern BBQ, potatoes, you name it. So (still in spin class) I started coming up with ideas in my head.

Spiralized sweet potato is always one of my favorites, but spiralized potato is creeping up there. It really goes well with everything. I know it isn't necessarily as healthy, but toss in some other veggies, a light protein, and you have yourself a meal!

Here's What You'll Need:

-1 tbsp ghee
-1 potato, peeled and spiralized
-1 clove garlic, minced
-1/2 tsp chili powder
-6 oz cooked shrimp
-1/4 cup BBQ sauce
-4 collard green leaves, chopped
-1/4 cup (heirloom) tomato, chopped
-salt and pepper to taste


1) Heat up the ghee in a large skillet at medium high heat, and add in the garlic. Cook for about a minute.
2) Add in the spiralized potato and cook for about 3-5 minutes alone.
3) Add in the chili powder, mixing it around to cover the potato noodles.
4) Add in the collard greens, and continue to cook for about 3-5 minutes.
5) In the meantime, preheat your oven to 350 degrees. Toss the shrimp in the BBQ sauce, and throw them in the oven for about 3-5 minutes. The shrimp is already cooked, so you just want the BBQ sauce to coat the shrimp and to warm them up.
6) Add the heirloom tomato, salt, and pepper to the potato noodles. Cook for another minute or two, and remove the pan from heat.
7) Split the potato noodles between two bowls, top each with half of the shrimp, and add additional BBQ sauce as desired. 

 Let me know if you give it a try and what you think in the comments below! It really was the perfect way to satisfy that comfort food craving.