NUTRITION

SERVINGS

INGREDIENTS

1 cup canned young green jackfruit (drained)

1/2 cup cooked black beans

170 grams extra-firm tofu

3 small corn tortillas

1 cup shredded cabbage

1/4 cup shredded carrot

1/8 cup thinly sliced red onion

1/2 tbsp tahini

1 tbsp lemon juice

1 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp garlic powder

Salt & black pepper to taste

PREPARATION

• 1

  Preheat a non-stick skillet over medium heat. Press the tofu lightly with a paper towel and cut it into small cubes.

• 2

  In a bowl, combine 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp garlic powder with a pinch of salt and black pepper.

• 3

  Toss the drained jackfruit pieces and tofu cubes in half of the spice mixture.

• 4

  Add the spiced jackfruit and tofu to the heated skillet. Sauté until the tofu is golden on all sides and the jackfruit becomes slightly crispy on the edges, about 8-10 minutes.

• 5

  Warm the corn tortillas in a separate pan or in the microwave wrapped in a damp towel.

• 6

  In a mixing bowl, toss the shredded cabbage, carrot, and red onion. In a small bowl, whisk together 1 tbsp lemon juice, 1/2 tbsp tahini, and a pinch of salt to create a light dressing, then drizzle over the slaw.

• 7

  Assemble the tacos by layering the crispy jackfruit and tofu mixture onto each tortilla, then topping with a generous amount of fresh cabbage slaw. Adjust seasoning with extra salt and pepper if needed.

• 8

  Serve immediately and garnish with chopped cilantro if desired.