Sunday, December 16, 2012

Jackfruit Breakfast Tacos with Tofu Scramble & Winter Salsa

The jackfruit carnitas trend has been around for a bit now and I don't see it going away anytime soon. And why should it? Any fruit that can be cooked and shredded and taste perfectly meaty and substantial is a vegan's dream. The key to perfect shredded jackfruit is time. You need several hours to allow the fruit to break down so it can be easily shredded with forks.

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Tender, shredded jackfruit simmered for 6 hours in a rich tomato sauce spiked with cumin, garlic, chili and cayenne. Served with tofu scramble and a quick salsa made with ingredients perfect when you can't find ripe tomatoes. Virtually fat free, gluten free and filled with vitamins A and potassium, jackfruit is a perfect ingredient for breakfast tacos and an even better way to start the day.

Jackfruit Tacos
serves 3
1-20 oz can young, green jackfruit in water or brine (not syrup), drained and rinsed**
1/2 yellow onion, halved, thinly sliced
3 garlic cloves, smashed
4 cups vegetable broth
1-15 oz can tomato sauce
1/4 cup ketchup
2 tbl chili powder
1 tbl cumin powder
2 tsp garlic powder
2 tsp pepper
2 tsp salt
2 tsp paprika
1 tsp cayenne
6" corn tortillas
vegan sour cream

Combine all of the ingredients(except tortillas and sour cream) in a crock pot and cook on high for 6 hours or until the jackfruit can be shredded with forks and the mixture is thick. Check every couple hours to make sure it has not dried out, add water if necessary.
**Jackfruit can be found at most any Asian grocery store. Make sure to buy specifically 'Young, Green Jackfruit' in water or brine, not the yellow kind in syrup. Unripe jackfruit provides the starchy, firm qualities you need to simmer for hours and then easily shred. It is prepared as a vegetable would be. Save ripe jackfruit for sweets and desserts.

Tofu Scramble
3 tbl extra virgin olive oil
1/2 red onion, medium dice
1 jalapeno, seeded, small dice
2 garlic clove, minced
1 lb extra firm tofu, drained & pressed
2 tsp cumin
1/2 tsp turmeric, optional for color
salt & pepper, to taste

Saute the onion and jalapeno in olive oil until tender and lightly caramelized, 7 minutes. Add the garlic and crumble in the tofu. Season with cumin, turmeric, salt and pepper. Saute for 15 minutes, stirring occasionally, until the tofu has lightly browned.

Winter Salsa
yields 3 cups
1-28oz can whole, peeled tomatoes
4oz roasted green chiles
1/4 cup cilantro
1/4 red onion, large dice
2 garlic cloves
2 tsp sea salt

Combine all of the ingredients in a blender or food processor and pulse to your desired consistency. Taste and season with salt if necessary.


  1. Just want to make sure that 6 hours on high isn't a mistake.

    1. Nope definitely not. Not in my crock pot anyways!


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