NUTRITION

SERVINGS

INGREDIENTS

1 cup Young Green Jackfruit (150g)

1/2 cup Black Beans (130g)

250g Firm Tofu

2 Corn Tortillas

1 cup shredded Red Cabbage (89g)

1 medium Carrot (61g)

1 tablespoon Lime Juice

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Ground Cumin

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

Salt & Pepper to taste

PREPARATION

• 1

  Drain and shred the jackfruit using forks to create a pulled texture.

• 2

  In a bowl, combine the jackfruit with smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Mix well.

• 3

  Cut the tofu into small, bite-size cubes. In a small pan, heat the olive oil over medium heat and sauté the tofu until lightly golden and crisp on the edges. Season with a pinch of salt and pepper.

• 4

  Warm the corn tortillas in a dry skillet or microwave until soft and pliable.

• 5

  In a separate bowl, toss shredded red cabbage and grated carrot with lime juice, a pinch of salt, and pepper to create a fresh slaw.

• 6

  Heat the seasoned jackfruit in a pan over medium heat for a few minutes, stirring occasionally. Optionally, add the black beans and let them warm through.

• 7

  Assemble the tacos by layering the smoky jackfruit and black beans onto each tortilla, then add the crispy tofu cubes, and top with the fresh slaw.

• 8

  Serve immediately and enjoy your balanced, flavorful meal.