Vegan Buffalo Dip with Jackfruit
A plant-based and nut-free Buffalo Chicken Dip with Jackfruit!
Equipment
- large food processor
Ingredients
- 1 block firm tofu 16oz
- ¼ cup nutritional yeast
- 2 tsp lemon juice
- 1 tbsp apple cider vinegar
- 2 tsp paprika
- 1 tsp dried dill
- 1 tsp dried parsley
- 1 tsp onion powder
- ½ tsp salt
- 2 tsp white miso paste
- 2 tbsp olive oil (plus more for cooking jackfruit)
- 1 tbsp garlic minced
- ⅔ cup buffalo sauce
- 1-½ cups canned jackfruit pulled
Instructions
For Jackfruit "Shredded Chicken"
- Preheat oven to 350°F.
- Rinse canned jackfruit and dry off a little with a paper towel. Pull the jackfruit apart with your fingers to get a "shredded chicken" consistency *(See notes)
- Toss the pulled jackfruit in some olive oil until well-coated. Spread evenly on a baking sheet and bake for 5–7 minutes. Do not let the jackfruit burn.
- Set aside until the other ingredients are blended.
For the Buffalo Dip
- Preheat oven to 350°F if not still preheated.
- Put all of the ingredients besides the jackfruit in a large food processor and blend thoroughly.
- Mix the buffalo dip with the cooked jackfruit and spread evenly in an oven-safe dish.
- Bake uncovered for 15–20 minutes. Serve immediately
Notes
*If this is your first time cooking with jackfruit, look at the photo above to see what it should look like. The jackfruit should pull apart easily. If there is a hard part to the jackfruit, don't use it. If you come across a seed, dont use it. Only use the part that looks like shredded chicken!
Tried this recipe?Let us know how it was!