2 cans (400 ml each) young green jackfruit in brine, rinsed, drained and patted dry
¾ lb (340 g) firm or extra firm tofu, halved horizontally, patted dry and thinly sliced
1 can (14 oz/398 ml) diced plum tomatoes
¼ cup (60 ml) ketchup
2 tbsp (30 ml) molasses
2 tbsp (30 ml) chipotle sauce (Tabasco-style)
1 tsp chili powder
1 tsp ground cumin
1 onion, thinly sliced
2 garlic cloves, chopped
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With the rack in the middle position, preheat the oven to 450°F (230°C).
In a large baking dish, coarsely shred the jackfruit. Add the tofu and remaining ingredients. Mix well. Bake for 30 minutes, stirring twice during cooking.
Serve the pulled jackfruit and tofu on toasted Kaiser buns or tortillas topped with avocado, shredded cabbage, tomato and grated cheddar cheese, or add to your grilled cheese sandwiches.
The texture of jackfruit is very similar to that of cooked pulled pork. We added tofu to this recipe as our source of protein since jackfruit does not provide any.
To help you with this recipe
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