BBQ Tofu Jackfruit Salad

BBQ Tofu Jackfruit

• 300g (1 block)

  Smoked firm tofu

• 250g (1 2/3 cups)

  Jackfruit (canned)

• 10g (2 tablespoons)

  Nutritional yeast

  Nutritional yeast is used twice in this recipe for a total of 14g
• 1 clove

  Garlic

  Garlic is used twice in this recipe for a total of 6g (~2 cloves)
• 20mL (1 1/4 tablespoons)

  Lemon juice

• Dash of salt

  To taste
• Dash of pepper

  To taste
• No data for bbqSpice

  To taste

Dressing

• 160g (2/3 cup)

  Soy yoghurt, or your favourite plant-based yoghurt

• 15mL (1 tablespoon)

  Apple cider vinegar

• 50g (3 cherry tomatoes)

  Tomatoes

• 1 clove

  Garlic

  Garlic is used twice in this recipe for a total of 6g (~2 cloves)
• 4g (2 1/2 teaspoons)

  Nutritional yeast

  Nutritional yeast is used twice in this recipe for a total of 14g
• 1/2 teaspoon

  Garlic powder

• Dash of salt

  To taste
• Dash of pepper

  To taste

Salad

• 200g (2 1/3 cups)

  Mixed greens

• 160g (2 1/4 cups)

  Savoy cabbage

• 200g (1 1/4 cups)

  Corn

• 100g (3/4 onion)

  Onion

• 100g (10 radishes)

  Radish

• 160g (2 peppers)

  Bell peppers

• 2 sprigs

  Fresh cilantro (aka coriander)

Serve with...

• What's your body asking for?

  • Quinoa for protein and carbs
  • Lentils for more protein
  • Pumpkin seeds for fats and protein
  • Sunflower seeds for fats and protein
  • Rice

Prep the tofu and jackfruit

1. 1

   Press the tofu to remove excess moisture, then cut into cubes. Rinse the jackfruit and shred with your hands or a fork.

1. 2

   Ever been curious cooking without oil? It works really well and the flavours are still awesome. Use oil if that's your jam, or try without! Put a splash of water into your pan or skillet and turn the heat to medium-high. Once hot, add in the jackfruit, garlic, salt, pepper, and BBQ powder.

1. 3

   Once that's pretty much cooked, add the smoked tofu. Add a splash more water so it doesn't burn if necessary. Stir gently occasionally, but it should only be a few more minutes until cooked at this point.

1. 4

   Let cool before adding to the salad.

Prepare the dressing

1. 5

   Mix together the soy yoghurt, apple cider vinegar, tomatoes, garlic, nutritional yeast, garlic powder, salt, and pepper. Blend until creamy.

Assemble the salad

1. 6

   Combine all of the vegetables together, or layer greens, cabbage, peppers, corn, onion, and radishes.

1. 7

   Add the marinated tofu and shredded jackfruit to the bowl.

1. 8

   Drizzle the creamy dressing over the salad.

1. 9

   Garnish with a few cilantro sprigs. Tada! Ready to be enjoyed!