NUTRITION

SERVINGS

INGREDIENTS

9.5 oz extra firm tofu

0.5 cup canned young jackfruit

0.25 cup black beans

4 tbsp nutritional yeast

1 whole corn tortillas

0.06 whole avocado

1 tbsp lime juice

0.25 tsp olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Drain the canned jackfruit and use a fork to shred the pieces into a pulled texture, removing any hard core bits.

• 2

  Press the extra firm tofu to remove excess moisture, then crumble it into small pieces using your hands.

• 3

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

• 4

  Add the shredded jackfruit and crumbled tofu to the skillet, cooking for 5-7 minutes until the edges start to turn golden and crisp.

• 5

  Stir in the black beans, nutritional yeast, cumin, smoked paprika, garlic powder, sea salt, and black pepper.

• 6

  Cook for another 3-4 minutes, adding a splash of water if the mixture becomes too dry, until everything is well-combined and fragrant.

• 7

  In a small bowl, mash the avocado with lime juice until smooth and creamy to create the crema.

• 8

  Warm the corn tortillas in a dry pan or over an open flame until pliable.

• 9

  Divide the jackfruit and tofu mixture between the tortillas, then top with the avocado crema and fresh cilantro.