2tspchipotle chili powderoptional, for extra spice
salt and pepperto taste
To Serve
106" corn tortillas
3cupslettucechopped
1cupfresh or frozen yellow cornwarmed
1avocadothinly sliced
1/3cupfinely chopped cilantro
1/2cupplain, unsweetened vegan yogurt
1jalapenothinly sliced
1limecut into wedges
Instructions
Start by warming a large cast iron skillet over medium heat and adding a small amount of water, vegetable broth, or oil for cooking.
Add in the onion and sauté for 2-3 minutes until fragrant, stirring occasionally. Next, add in the shredded carrot and cook for 2-3 more minutes, adding a bit of water or vegetable broth as needed to deglaze.
While the onion and carrot are cooking, prepare your jackfruit following the steps outlined in the "How to Prepare Jackfruit" section above by draining, rinsing, squeezing, and pulling apart your jackfruit into bite-sized pieces. Once this is complete, add the jackfruit to the skillet, along with your shredded tofu. Cook on medium high heat, adding a tbsp of water or broth as needed, for 3-4 minutes, stirring occasionally but letting the edges get browned and crispy.
Meanwhile, add your chipotle peppers in adobo sauce and bbq sauce to a blender and blitz until smooth. Pour the sauce into the skillet and stir to combine. Add the optional chipotle chili powder, salt and pepper if desired. Stir for another minute until the mixture is heated through. Turn off the skillet.
If you have a gas range, turn a separate burner on a low flame and place your tortillas directly over the flame flipping every 10 seconds or so until they are browned, and making sure to not let them burn or catch fire! If you do not have a gas range, warm your tortillas in a small skillet over medium low heat.
Assemble your tacos by adding a layer of lettuce to each tortilla, topping with the taco meat, and adding the remaining toppings, finishing with a squeeze of lime.
Notes
*It is important to use a high-protein super-firm tofu for this recipe! If you substitute for a firm or extra firm tofu, you will need to press it for 30 minutes first and the texture still won't be quite as meaty, but it will still be delicious.