smokey bbq tofu & collards wrap

A few weeks ago my best vegan friend introduced me to a little cafe in Atlanta called The Flying Biscuit. Although the cafe is famous for, you guessed it, biscuits - I was excited to find a handful of vegan choices on the menu. They had the usual suspects (tofu scramble, hummus sandwich, soysage), but my expert friend said "you have to try the Vegan BBQ Burrito." Ever since I stuffed my face with the delicious wrap filled with BBQ tofu and collards, I just knew I could whip this one up at home. When I finally got around to trying it out today, the results were even better than the original.

Smokey BBQ Tofu & Collards Wrap

Extra Virgin Olive Oil
Extra Firm Organic Tofu*, crumbled
Annie's Organic Hot Chipotle BBQ Sauce***
Organic Collard Greens**, rough stems removed, chopped
Button Mushrooms, thinly sliced
Organic Vegetable Broth
Organic Lite Soy Sauce*
Liquid Smoke
Whole Grain Tortillas

I didn't include measurements, because it really depends on how many wraps you're planning to make. However, the recipe is so simple, you'll easily figure out the right proportions.

Heat about a tsp of oil in a large skillet over medium heat.
Add crumbled tofu and saute until golden brown.
Transfer tofu into a small sauce pan.
Return the skillet to the heat and add another tsp of oil.
Add mushrooms and collards. (Remember that the collards will cook down to about 1/2 this size.)
Saute mushrooms and collards for about 5 minutes, stirring regularly to avoid burning.
Add vegetable broth (just enough to coat the bottom of the skillet), a few dashes of soy sauce, and a generous amount of liquid smoke.
Stir to evenly coat the greens.
Continue to cook over medium heat for 8-10 minutes until liquid is absorbed.
If the greens soak up the liquid really quickly, just add more vegetable broth to prevent the greens from burning.
While the collards are cooking, add the BBQ sauce to the tofu (just enough to thickly coat the crumbles).
Add a few dashes of liquid smoke and stir.
When collards are done and tofu is heated through, fill up your tortillas with even amounts of greens and BBQ.
Serve warm.

*Several very toxic pesticides are used to grow conventional soybeans, so be sure to use organic tofu and soy sauce.
**Because collard greens grow close to the ground, they tend to have high pesticide residue levels. Organic is better. Local organic is best.
***You can use your favorite BBQ sauce, but I love love love Annie's Organic Hot Chipotle BBQ. It doesn't have that weird sweetness like most packaged BBQ sauces and the heat level is perfect for these wraps. Plus, even big box grocery stores carry Annie's products.


  1. I freaking love the Flying Biscuit! Their oatmeal pancakes are an inspiration, and if I recall they have soy sausage, right!? This looks like a fantastic adaptation.

  2. That burrito looks awesome - love the combo of collards and BBQ in a burrito - very cool twist!

  3. These were delicious. I didn't have liquid smoke or collards so i substituted some smoked paprika in the tofu and used mustard greens. Thank you :)