NUTRITION

SERVINGS

INGREDIENTS

1 cup jackfruit (150g)

150g tempeh

1/2 cup black beans (130g)

2 corn tortillas (60g total)

1 cup shredded red cabbage (70g)

2 tbsp chopped cilantro

2 tbsp lime juice

1 quarter block silken tofu (85g)

2 sprays olive oil

1 tsp smoked paprika

1 tsp ground cumin

Salt & Pepper to taste

PREPARATION

• 1

  Preheat a non-stick skillet over medium heat and lightly coat with olive oil spray.

• 2

  Crumble the tempeh into bite-sized pieces and sauté for 3-4 minutes until it begins to brown. Add smoked paprika, ground cumin, salt, and pepper.

• 3

  Add the jackfruit to the skillet and use a fork to gently shred it, mixing with the tempeh. Cook for an additional 5-7 minutes to allow the flavors to meld and the edges to crisp up.

• 4

  Stir in the black beans and warm through, about 2 minutes. Adjust seasoning if needed.

• 5

  In a small bowl, blend the silken tofu with lime juice, a pinch of salt, and a little water if desired to achieve a smooth, drizzle-able consistency.

• 6

  Warm the corn tortillas in another dry skillet or microwave until pliable.

• 7

  Assemble the tacos by spooning the crispy jackfruit-tempeh mixture onto each tortilla, topping with shredded red cabbage, a sprinkle of chopped cilantro, and a drizzle of the lime tofu crema.

• 8

  Serve immediately with an extra wedge of lime if desired.