BBQ Jackfruit Sandwiches
Serves 8
15 mins prep
15 mins total
These Shredded BBQ Jackfruit Sandwiches pack a meaty, barbecue sauce-slathered jackfruit-tofu filling into sandwich buns with homemade pineapple salsa for a summer meal you won’t forget! Vegan, Gluten-Free Option.
For the BBQ Jackfruit:
For the Sandwiches:
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Prep: Drain the canned jackfruit and rinse well. Transfer the jackfruit to a cutting board; remove any seeds and cut off any firm “core” pieces”. Use your fingers to shred the jackfruit and set aside. Grate the tofu using the largest setting of a box grater; combine with the jackfruit and set aside.
Sauté: Warm the oil in a large sauté pan over medium high heat. Add the onion and cook for 3 to 5 minutes, until translucent. Add jackfruit and tofu mixture to the pan along with the paprika, garlic powder, and salt. Mix well, then sauté for an additional 3 to 5 minutes.
Simmer: Add 1/2 cup (120 ml) of barbecue sauce along with the water. Mix well, then reduce heat to medium-low. Simmer the jackfruit for 7 to 10 minutes, stirring occasionally, until thickened.
Serve & Store: Stir in remaining BBQ sauce and remove from the heat. Serve on toasted buns topped with slaw. Store any leftovers in the fridge for up to 5 days. You can also freeze this Barbecue Jackfruit in a freezer-safe bag for up to 2 months.
