BBQ Jackfruit Tacos with Crunchy Apple Slaw

Jackfruit is one of nature's greatest gifts to vegans, everywhere. When cooked correctly, it somehow makes the most delicious meat substitute, that is filling, delicious, and well, meaty. My version of this glorious offering combines crunchy coleslaw, spicy BBQ sauce and tofu mayonnaise. Jackfruit is very versatile so feel free to experiment with your own sauces, spices and accompaniments, and enjoy!

Ingredients for the BBQ sauce

  • 1 tbs olive oil
  • 1/2 brown onion, diced
  • 1 tsp minced garlic
  • 1 tsp chili
  • 1 tsp oregano
  • 1/2 tsp cumin seeds
  • 1/2 tsp ground coriander
  • 1 tsp paprika
  • 2 tbs apple cider vinegar
  • 1 x 400g tin tomato
  • 1 x 565g tin jackfruit (20 oz)

Ingredients for the mayonnaise

  • 150g silken tofu
  • 1.5 tsp dijon mustard
  • 1/2 tsp wholegrain mustard
  • 75ml olive oil
  • 1/2 tsp minced garlic
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp xanthan gum
  • Good squeeze of lemon juice
  • 2 tsp nutritional yeast

Ingredients for the slaw

  • 3 cups raw coleslaw, or 1 cup sliced carrot, 1 cup purple cabbage and 1 cup white cabbage
  • 1/2 green apple, diced
  • 1 green onion, finely sliced
  • 1/2 avocado, sliced

To serve

  • Vegan pita bread

Instructions for the BBQ sauce

  • In a large frying pan, heat oil over a medium flame for 1 minute
  • Add onion and cook for 2 minutes, then add garlic and cook for a further 3 minutes
  • Add chili, oregano, cumin, coriander and paprika, mix well, and cook for another 5 minutes
  • Add vinegar and tomato and leave to simmer for 5-10 minutes, stirring occasionally
  • Once sauce is ready (it should reduce during the cooking time), remove from heat and using a handheld mixer, blitz until almost smooth. The sauce can be made in advance and placed in the refrigerator until you're ready to complete the dish
  • 10 minutes before you're ready to serve, place sauce back on the stove top and heat for 2 minutes
  • Add jackfruit and cover in sauce to soften, about 5 minutes
  • Once jackfruit is soft, use two forks to gently shred each piece, continuing to mix into the sauce
  • Continue to shred until the mixture is not longer runny and the jackfruit resembles pulled pork

Instructions for the mayonnaise

  • Place all ingredients in a food processor, adding seasoning to taste
  • Blitz until smooth and creamy, and set aside until ready to use (it will keep for approximately 5 days in the refrigerator)
  • Instructions for the slaw
  • Right before serving, combine all ingredients in a bowl, and add mayonnaise to taste

Instructions to serve

  • Take pita bread and fill with jackfruit and slaw, and eat up!

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