1) Trim the stem off the Collard Greens. Your options are to leave the collard greens raw or lightly steam them. For steaming, place the collards into a steamer for 3 minutes, until just tender. Remove and place on a wax piece of paper or foil. 2) Use a mandolinor grater for the zucchini and yam. Thinly slice the onion length wise and set these items aside. Keeping them separate from one another. 3) Drain the extra firm tofu squeezing as much excess water out from it. Cut the tofu into 1/4 inch thick pieces and set aside. 4) In a separate bowl mix together the toasted sesame oil, raw honey, soy sauce, xylitol, garlic, basil, cayenne, pepper and sea salt. Set aside. 5) Layer evenly a thin amount of the ingredients around the entire collard green. While leaving a 1/2 inch margin empty on all the sides of the collard green so you can roll it into a wrap. Layer in the following order: zucchini, oil mixture, tofu, 1 TBS sprinkled sesame seeds (evenly over the tofu), yam and onion. Then roll from one side to the other. Keeping in mind they roll well when you roll them from the tip of the green to the bottom stem of the green. Then roll in the wax paper or foil to keep it together.