tempeh rainbow wraps

Rainbow Veggie Wraps

These tempeh rainbow veggie wraps are just as delicious, and just as healthy as they are beautiful! They are fun for the whole family to make and will delight your tastebuds with flavors of sesame, ginger, and lime. Because these wraps are naturally gluten free and vegan, they are a great option to serve for any dietary preferences! They can be enjoyed as an appetizer or even shine as the main course.

What do I need to make these wraps?

These wraps start out with a large collard leaf for the base! If you aren’t a fan of collard, this recipe is sure to turn you into one. If you can’t find collard leaves, you can also use rice paper wraps for an equally delicious result!

  • Collard Leaves – Look for large collard leaves that are bigger than yo’ face. Try to find leaves that are 8-10″ long with few tears/holes/blemishes.
  • Red Cabbage
  • Mango
  • Cucumber
  • Romaine
  • Cilantro
  • Avocado
  • Red Pepper
  • Noodles – You can use rice noodles, vermicelli noodles, heart of palm noodles, or shirataki noodles

What type of sauce goes well with these Rainbow Veggie Wraps?

These wraps would go well with a variety of sauces, including sweet chili sauce, peanut sauce, soy sauce, or sriracha, but my favorite way to enjoy them is with this delicious Sesame Miso Ginger Sauce. To make the sauce, you will need just a few simple ingredients:

  • Tahini – make sure to select a variety of tahini that is runny and not too bitter. I tend to find the roasted varieties of tahini are sweeter and more mild than the raw varieties.
  • Maple Syrup
  • Rice Vinegar
  • Miso Paste
  • Ginger
  • Lime Juice
  • Soy Sauce or Tamari
  • Chili Garlic Sauce
  • Sesame Seeds

If you love these wraps, be sure to check out my Rainbow Wraps with Peanut Sauce.

tempeh rainbow wraps

Rainbow Veggie Wraps

Vibrant rainbow wraps filled with tempeh and crisp veggies with a flavorful miso ginger dipping sauce.
Prep Time: 25 minutes
Cook Time: 5 minutes
Course: Appetizer, Dinner
Keyword: jackfruitful, jackfruitfulkitchen, rainbow wraps, tempeh, vegan wraps, veggie wraps
Servings: 4
Author: jackfruitfulkitchen

Ingredients

  • 8 large collard green leaves
  • 1 avocado, thinly sliced
  • 1 yellow mango, thinly sliced
  • 1/2 english cucumber, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 2 cups romaine lettuce, coarsely chopped
  • 1 cup cilantro, chopped
  • 8 oz Miso Ginger Tempeh (can sub for regular tempeh, if desired. Simply slice and marinate in 1/4 cup soy sauce, 1 tbsp miso paste, and 1 tbsp grated ginger for 20 minutes)
  • 4 oz noodles of choice, cooked and cooled I like to use vermicelli, soba, heart of palm, or shirataki noodles

Sesame Ginger Miso Sauce

  • 3 tbsp tahini make sure to select a runny tahini that is not bitter
  • 2 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 1 tbsp white miso paste
  • 1 tbsp ginger, peeled
  • 1 lime, juiced
  • 1 tbsp soy sauce, tamari, or coconut aminos
  • 1 tbsp chili garlic sauce
  • 2 tbsp water
  • 1 tbsp sesame seeds

Instructions

  • Cut broad stems off base of the collard leaves. Bring a large shallow pot of water to a boil. Submerge each leaf into the boiling water for 10-15 seconds until they turn a vibrant shade of green and then use tongs to transfer immediately to an ice bath. Set aside to dry.
  • Lay one leaf at a time on a clean, dry surface with spine parallel to you. Layer the toppings in the middle in the order listed. Fold in the sides and roll tightly away from you keeping the seam side down. Repeat. Slice in half with a sharp knife if desired.
  • Make the dipping sauce by adding all ingredients except the sesame seeds to a high speed blender and blending until smooth and creamy. Stir in the sesame seeds and season to taste.
  • Serve the wraps chilled with dipping sauce! Can be stored in air tight containers for up to 5 days for easy lunches!
Tried this recipe?Let us know how it was!
Tofu Noodle Soup

Spicy Noodle Soup with Silken Tofu

This spicy noodle soup is gluten free, vegan, and ready in less than 30 minutes. Not only does it come together quickly, it is also very easy to make, even with the homemade broth. The shelf-stable silken tofu is ready to use right out of its box. The asian-inspired flavors of the soup are bold and warming with garlic, ginger, and miso and the mushrooms add an abundance of umami flavor. Each bowl is a wholesome vegan meal with a good source of complete protein from the Mori-Nu Silken Tofu Extra Firm.

What is the Difference Between Mori-Nu Silken Tofu and Regular Tofu?

Mori-Nu Silken Tofu is smooth and creamy. Unlike cotton/momen tofu, which is usually known as “regular” tofu, it touts a uniform silken consistency. The main difference between Mori-Nu Silken Tofu and other tofu is the way it is made. This silken tofu forms inside its box with no preservatives, resulting in a velvety texture. It is fabulous in recipes like dressings, sauces, desserts, dips, smoothies, appetizers, and this delightful noodle soup.

Tips For Making this Spicy Noodle Soup and Handling Silken Tofu

  1. Make sure to add every ingredient! Since we are making a quick broth from scratch, each ingredient is responsible for adding a different layer of complexity in the flavor.
  2. Add your noodles to the soup immediately prior to serving, otherwise they will get mushy!
  3. Make sure to mix your miso paste with water before adding to the broth to prevent any chunks.
  4. Carefully cut the packaging of your Mori-Nu Silken Tofu and turn upside down on top of a cutting board to let it gently slide out of the box. Use a sharp knife to first cut in half lengthwise, and then make 1″ cubes.
  5. Optional add-ins: Sesame seeds, cilantro, extra chili sauce, edamame.

What You Need to Make this Spicy Noodle Soup:

  • Mori-Nu Silken Tofu Extra-Firm
  • Onion
  • Garlic
  • Ginger
  • Filtered Water
  • Tamari
  • Rice Vinegar
  • Maple Syrup
  • White Miso Paste
  • Cremini or Button Mushrooms
  • Rice Noodles
  • Dried Chilis
  • Green Onions
  • Salt and Pepper
  • Sesame Oil
  • Chili Garlic Sauce or Sriracha
Tofu Noodle Soup

Spicy Noodle Soup with Silken Tofu

A bold and warming asian-inspired noodle soup with velvety silken tofu.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Dinner, lunch, Soup
Cuisine: Asian
Keyword: asian noodle soup, ramen, silken tofu soup, spicy noodle soup, umami
Author: jackfruitfulkitchen

Ingredients

  • 12.3 oz Mori-Nu silken tofu extra-firm, cubed
  • 1 tbsp sesame oil
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 3" piece ginger, minced
  • 10 cups filtered water
  • 1/3 cup tamari
  • 1/4 cup rice vinegar
  • 1 tbsp white miso paste, mixed with 1 tbsp warm water
  • 1/4 cup chili garlic sauce or sriracha
  • 2 tbsp maple syrup
  • 1/2 tsp salt and black pepper
  • 8 oz rice noodles
  • 12 oz cremini or button mushrooms, thinly sliced
  • 4-5 dried red chilis (optional)
  • 2 green onions chopped

Instructions

  • Place a large dutch oven or pot over medium heat. Add sesame oil and swirl to coat. Add in the onion and cook for 3-4 minutes until translucent. Add in ginger and garlic, stirring until fragrant.
  • Pour in water, tamari, rice vinegar, miso paste mixture, chili garlic sauce, maple syrup, salt and pepper, and bring to a boil. Reduce heat to medium low and simmer for 10 minutes.
  • Meanwhile, cook noodles to al dente according to package instructions in a separate pot. Drain and set aside.
  • After 10 minutes of simmering, add the mushrooms and optional dried chilis to the broth. Simmer gently for an additional 5 minutes until mushrooms are tender. Gently stir in tofu cubes.
  • To serve, place noodles in large serving bowls and ladle the soup over the noodles. Top with fresh green onions.
Tried this recipe?Let us know how it was!