Tofu Collard Wraps with Tahini Dressing Gelson's

Ingredients

• 12 oz firm tofu, patted dry, medium diced
• 1 ½ Tbsp red wine vinegar
• 1 ½ Tbsp sesame oil
• 1 ½ Tbsp tamari
• ¼ cup tahini
• 2 Tbsp Gelson’s 100% California extra virgin olive oil
• 2 Tbsp cool water
• 1 ½ Tbsp rice vinegar
• 1 Tbsp red wine vinegar
• ½ tsp tamari
• ½ tsp honey
• ¼ tsp sesame oil
• 1 small garlic clove, grated
• Kosher salt
• 4 large collard green leaves
• Kosher salt, to taste
• 1 ½ cups shredded beets, pressed dry between paper towels
• 1 ½ cup shredded carrots, pressed dry between paper towels
• 1 red bell pepper, thinly sliced
• 4 Persian cucumbers, thinly sliced
• 1 avocado, thinly sliced
• 2 cups microgreens
• 1 cup cilantro leaves and tender stems
• ½ cup thinly sliced scallions