Rainbow Curry Hummus Collard Wraps with Everything Bagel Crispy Tofu, Gluten-Free + Vegan

Plan for: 50 minutes
Yield: 4 servings

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  • HOPE Thai Coconut Curry Hummus
  • 3-4 large collard green leaves *depends on serving size
  • A combination of vegetables, we used: carrots, golden beets, watermelon radish, red cabbage, avocado and mango
  • Everything Bagel Crispy Tofu (recipe follows)
  • Fresh garnishes: mint, cilantro, green onions, lime wedge

For the Everything Bagel Crispy Tofu

  • 1 14oz block extra firm tofu
  • 1 tbsp Reduced Sodium Tamari
  • 2 tbsp cornstarch
  • 1-2 tbsp everything bagel seasoning
  • 2 tbsp oil * we recommend coconut, avocado, or canola


  1. Wash, clean and prep vegetables, including the collard greens. Remove any large stems from the collards or shave down using a vegetable peeler for easy rolling.

  2. Place the collard wraps on a flat surface or cutting board. Spread about 2 tbsp of hummus down the center of each leaf about 3/4 the way up. Next, top with everything bagel tofu and vegetables.

  3. To fold: fold in on each side, then take the edge closest to you and roll as tightly as possible.

  4. Repeat for desired serving size. To serve, cut with a sharp knife and serve with additional HOPE Thai Coconut Curry Hummus. Garnish with fresh herbs and a lime wedge.

Directions for the  Everything Bagel Crispy Tofu:

  • Drain the liquid from the tofu and “press” out any excess by putting it on a plate, placing a few paper towels on the top and bottom and placing something heaving on top like a cast iron skillet for 15-30 min.
  • In a medium bowl, add cornstarch, tamari and everything bagel seasoning. Stir to combine.
  • Cut the tofu into small cubes and gently toss in cornstarch mixture, evenly coating it.
  • In a skillet over medium high heat add the oil, Once the oil is hot, add the seasoned tofu. Flip the cubes until golden brown on all sides. This takes about 12-15 min
  • Remove the tofu and add additional seasoning and green onions if desired.

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