NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

0.25 cup young green jackfruit

0.25 cup black beans

0.25 tsp avocado oil

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp nutritional yeast

1 small corn tortillas

1 cup green cabbage

1 tbsp lime juice

1 tbsp fresh cilantro

0.5 tbsp hemp seeds

PREPARATION

• 1

  Drain the extra firm tofu and press it between paper towels to remove excess water, then crumble it into bite-sized pieces.

• 2

  Rinse the canned jackfruit thoroughly, remove any hard core pieces, and use two forks to shred the tender petals into a pulled texture.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 4

  Add the crumbled tofu, shredded jackfruit, and black beans to the pan, spreading them out in an even layer to ensure browning.

• 5

  Sprinkle with smoked paprika, cumin, garlic powder, sea salt, black pepper, and nutritional yeast, then sauté for 10 minutes until the edges are golden.

• 6

  While the protein cooks, whisk the lime juice and chopped cilantro in a bowl, then toss with the shredded cabbage until well coated.

• 7

  Warm the corn tortillas in a dry skillet for 30 seconds per side until they are soft and slightly charred.

• 8

  Divide the smoky filling between the tortillas, top with the zesty cabbage slaw, and finish with a sprinkle of hemp seeds for added texture.