NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Young green jackfruit

8 oz Extra-firm tofu

0.25 cup Black beans

0.5 tbsp Hemp hearts

2 tbsp Nutritional yeast

0.5 tbsp Avocado

1 tbsp Lime juice

0.25 cup Fresh cilantro

1 tsp Smoked paprika

1 tsp Ground cumin

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Corn tortilla

PREPARATION

• 1

  Drain and rinse the jackfruit, then shred the pieces with two forks to mimic a pulled texture.

• 2

  Crumble the extra-firm tofu into small bits using your hands to blend with the jackfruit.

• 3

  Heat a non-stick skillet over medium heat and add the shredded jackfruit, crumbled tofu, and black beans.

• 4

  Season the mixture with smoked paprika, ground cumin, garlic powder, sea salt, and black pepper, adding a splash of water to keep it moist.

• 5

  Sauté for 8-10 minutes until the jackfruit is tender and the tofu is lightly browned.

• 6

  In a small bowl, whisk together the avocado, lime juice, nutritional yeast, and hemp hearts until the crema is smooth and velvety.

• 7

  Warm the corn tortilla in a dry skillet for 30 seconds on each side until pliable.

• 8

  Pile the jackfruit and tofu filling into the tortilla, top with the avocado crema, and garnish with fresh cilantro.