NUTRITION

SERVINGS

INGREDIENTS

1.5 cups shredded Young Green Jackfruit

3 ounces Smoked Tofu

1 cup Black Beans (cooked)

2 small Corn Tortillas

1 tablespoon Nutritional Yeast

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1 tablespoon Lime Juice

2 tablespoons chopped Fresh Cilantro

1 teaspoon Smoked Paprika

1 teaspoon Ground Cumin

Salt and Pepper to taste

PREPARATION

• 1

  Drain and rinse the jackfruit and black beans. Use your fingers or forks to gently shred the jackfruit, discarding any seeds if desired.

• 2

  Dice the smoked tofu into small cubes or shred slightly, then combine with the jackfruit in a bowl.

• 3

  In a separate bowl, mix the jackfruit and tofu with smoked paprika, ground cumin, salt, and pepper. Let it marinate for about 10 minutes.

• 4

  Warm the black beans in a small saucepan, adding a pinch of salt and a dash of cumin for extra flavor.

• 5

  Prepare the cabbage slaw by combining shredded green cabbage, shredded carrot, lime juice, and chopped cilantro. Season with salt and pepper, then toss well.

• 6

  Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they are soft and pliable.

• 7

  Assemble the tacos by layering the smoky jackfruit and tofu mixture and a spoonful of warmed black beans onto each tortilla.

• 8

  Top each taco with a generous helping of fresh cabbage slaw and a light sprinkle of nutritional yeast for an extra boost of umami.

• 9

  Serve immediately and enjoy the mix of smoky, tangy, and fresh flavors.