Vegan Jackfruit Shredded Chicken
This delicious smoky vegan shredded “chicken” jackfruit tastes exactly like meat. It takes just 15 minutes to make and contains 130 calories and 7g of protein. It makes the perfect topping for a pizza, baked potato, or filling for pita bread.
Equipment
- Medium Pot or Medium Frying Pan
Ingredients
- 1 Teaspoon Olive Oil
- 1 Medium Onion
- 100g Smoked Tofu (Or Plain Extra Firm Tofu)
- 1 400g Can Jackfruit In Water (Drained And Rinsed)
- 2 Cloves Fresh Garlic (Minced)
- 2 Tablespoons Of My Homemade BBQ Seasoning Or 1 Teaspoon Smoked Paprika, 1 Teaspoon Chipotle Chili Powder, 2 Teaspoons Garlic Powder, And 2 Teaspoons Onion Powder
- ¼ Cup (60ml) Tamari
- 1 Tablespoon Maple Syrup
- 2 Tablespoons Tomato Paste/Tomato Puree
Instructions
- Add the oil to a medium frying pan over a medium heat.
- Slice the onion. Add the onion to the pan and stir.
- Drain as much water as you can from the tofu and squeeze it to expel as much liquid as you can.
- Slice the tofu as thinly as you can. Add that to the pan and stir.
- Shred your jackfruit pieces by pulling them apart with your hands and cut the hard ends off. (Some canned jackfruit is already shredded) and then add that straight to the pan.
- Add the garlic, and the BBQ seasoning to the pan. Stir.
- Add the tamari, maple syrup, and tomato paste to the pan and stir to combine.
- Cook for 15 minutes stirring occasionally.
Notes
Storage: This recipe keeps in the fridge for up to 4 days in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in a pan.
Nutritional Information: The nutritional information is for one serving of the recipe. It does not include any side dishes. This recipe is not a complete meal.
Ingredient Swaps
Almost all ingredients can be swapped for other ingredients. See the section called Ingredients substitutions in the blog post for easy ingredient swaps.