The tofu and edamame (or peas in my case) add lots of protein to these wraps! And the miso has good pro-biotic bacteria in it! The different combination of flavors in these wraps is absolutely amazing, I can't get enough of them!
Ginger-Miso Yam Wraps
2 small sweet potatoes (yams)
2 Tbsp. white miso paste
1 Tbsp. peanut butter
2 Tbsp finely chopped shallot
1 Tbsp minced fresh ginger
2 tsp minced garlic (about 2 small cloves)
1 cup frozen shelled edamame (or edamame and pea combo like I did because I ran out of edamame!)
1/4 tsp. cayenne pepper
1 cup firm silken tofu crumbled (6 oz)
2 Tbsp chopped cilantro
8 collard green leaves, stems removed
Poke small holes into the sweet potatoes with a fork and pop into the microwave for 5-6 minutes until they are throughly cooked through and mushy inside
Halve the yams, scoop out the potato into a bowl with miso paste and peanut butter
Ginger-Miso Yam Wraps
2 small sweet potatoes (yams)
2 Tbsp. white miso paste
1 Tbsp. peanut butter
2 Tbsp finely chopped shallot
1 Tbsp minced fresh ginger
2 tsp minced garlic (about 2 small cloves)
1 cup frozen shelled edamame (or edamame and pea combo like I did because I ran out of edamame!)
1/4 tsp. cayenne pepper
1 cup firm silken tofu crumbled (6 oz)
2 Tbsp chopped cilantro
8 collard green leaves, stems removed
Poke small holes into the sweet potatoes with a fork and pop into the microwave for 5-6 minutes until they are throughly cooked through and mushy inside
Halve the yams, scoop out the potato into a bowl with miso paste and peanut butter
miso on the left and PB on the right inside the bowl
Meanwhile, coat skillet with non-stick spray and saute shallot, ginger, and garlic over medium heat for 3 mins
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