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Vegan Southwest Salad with BBQ Jackfruit

Fresh + flavorful southwest salad with 100% plant-based and healthy ingredients!
Servings: 1 Salad

Ingredients

BBQ Jackfruit

  • 1 can unripe jackfruit I use the Trader Joe’s version as it’s canned in water rather than syrup which you should steer clear of. Finding unripe jackfruit is key for the texture
  • 4 tbsp tomato paste
  • 1/4 cup diced onions
  • 2 tbsp vegan Worcestershire sauce
  • 1 tsp liquid smoke optional
  • 2 cloves minced garlic
  • 1 tbsp golden monkfruit
  • 1 tbsp apple cider vinegar
  • 2 tsp yellow mustard
  • 2 tsp chili powder
  • 1/4 tsp cayenne powder
  • 1 tbsp paprika
  • 1 tsp sea salt

Mustard Tofu

  • 1/4 block tofu I like the high protein tofu from Trader Joe’s
  • 1.5 tbsp mustard
  • 1 tbsp lemon juice

Dressing

  • 1 tbsp veganaise if you don’t have access to veganaise, use cashew butter OR soak cashews and blend them with a bit of water to get a creamy consistency
  • 1/2 tbsp lime juice
  • 1 tsp cilantro
  • 1-2 tbsp water amount depends on desired consistency. I like mine on the thicker side

Salad

  • 2 cup chopped romaine
  • 1/4 can corn
  • 1/4 can black beans
  • 1 red onion chopped into thin strips
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1.5 tbsp agave
  • 2 tsp sea salt

Instructions

BBQ Jackfruit

  • this jackfruit ingredient makes a few portions - if you only want one portion, just save the rest in an airtight container in the fridge. it’ll last a week and can be used as a topping for salads, tacos, etc.
  • drain jackfruit and break apart with your hands to shred it - it should resemble shredded chicken or pulled pork. if there are pieces that you are having trouble breaking apart, use a knife to break it up
  • after the jackfruit is broken up, rinse thoroughly - you’lol want to get rid of that salty brine taste so don’t skimp on this!
  • add the jackfruit to a pot of water and boil for 10-15 min. strain and rinse again
  • place jackfruit on paper towels and pat dry. let sit out to dry while you prepare the marinade
  • combine marinade ingredients in a blender and pulse until smooth. once the jackfruit is dry, add it into an airtight container and mix in the marinade. let marinate in the fridge while you prepare the remaining ingredients

Mustard Tofu

  • simply cut a block of tofu into 4 strips and store 3 of the 4 strips in an airtight container in the fridge. if you’re meal prepping, use the entire block and multiply and mustard and lemon juice by 4
  • chop the tofu into strips or cubes as big or small as you’d like. spray coconut oil on a pan and pan-fry the tofu strips for 3-5 min on each side. I prefer to use an oil spray as the fat content is much lower
  • mix the lemon & mustard in a dish and pour over the tofu in an airtight container. make sure all of the tofu is evenly covered before placing it in the fridge to marinate

Dressing

  • add all ingredients in a small dish and mix to combine. I like to triple the recipe and store in a mason jar in the fridge so I don’t have to remake it each time

Salad

  • make sure to pickle the red onions beforehand - I ALWAYS have pickled red onion in my fridge and use it as a topper for salads, avo toast, creamy soups, etc. chop the onion, add to a large mason jar, and pour the 1/2 cup water, 1/4 cup apple cider vinegar, 1.5 tbsp agave, and 2 tsp sea salt inside. give your mason jar a shake and store in the fridge
  • drain and rinse the black beans and corn - only use 1/4 can of each for your salad. save the rest in an airtight container in the fridge or use it all to make a big batch
  • spray coconut oil on your pan and add the black bean and corn mixture. saute for 5-7 min mixing frequently