NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned young green jackfruit

8 oz extra firm tofu

3 tbsp nutritional yeast

1 medium corn tortillas

0.25 cup unsweetened soy yogurt

0.06 whole avocado

1 tbsp adobo sauce

1 tbsp tamari

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp garlic powder

PREPARATION

• 1

  Rinse the jackfruit thoroughly, drain, and use your hands or a fork to shred it into a pulled-pork consistency.

• 2

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

• 3

  Place a non-stick skillet over medium heat and add the shredded jackfruit, crumbled tofu, tamari, and adobo sauce.

• 4

  Sauté for 8-10 minutes, stirring occasionally, until the edges of the tofu and jackfruit are golden and slightly crisp.

• 5

  Stir in the nutritional yeast and garlic powder, adding a tablespoon of water if the mixture becomes too dry, to create a savory, thick coating.

• 6

  In a small blender or bowl, combine the soy yogurt, avocado, lime juice, and sea salt, processing until the crema is completely smooth.

• 7

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side.

• 8

  Divide the jackfruit and tofu mixture evenly between the tortillas and drizzle generously with the avocado crema.