Incredibly flavorful and hearty jackfruit salad with cashew mayo and smoked tofu. The perfect side dish for burgers or as a TO-GO meat salad for the lunch box.
Make one serving of cashew may o. If using store-bought mayo, place 6 heaping tablespoons in a large bowl.
1 Portion Portion cashew mayo
Drain jackfruit from can, place in colander and rinse briefly with cold water. Cut or tear jackfruit pieces into smaller pieces with your hands or a small knife. I also use the slightly harder stalk of the fruit, but can also be cut away.
400 g Can young jackfruit
Heat a frying pan, add 1 tsp of frying oil. Sauté the jackfruit, smoked tofu and onion in it for 10 minutes, or until the onion is nice and translucent.
400 g Can young jackfruit, 100 g Smoked tofu, 110 g red onion - finely chopped, Some oil for frying
Add to bowl with cashew mayo, add pickles, mustard, vinegar, lemon juice, nutritional yeast flakes, sugar, salt, bell pepper and paprika. Stir well until everything is evenly combined.
1 Portion Portion cashew mayo, 3 medium gherkins, 1 tbspn spicy mustard, 15 ml Vinegar, 15 ml Lemon juice, 1 tbspn Nutritional yeast flakes, 1 tbspn Sugar, ½ tbspn Salt, ½ tbspn Paprika powder, Pepper to taste
Taste and season if necessary.
Leave to infuse for at least an hour, preferably overnight, covered in the refrigerator.
Portion onto plates, garnish with fresh parsley greens and enjoy!
(optional) Fresh parsley greens to taste
Keeps up to 4 days in the refrigerator, best in the first 2-3 days.