Barbecue Pulled Jackfruit and Tofu | RICARDO

Ingredients

• 2 cans (400 ml each) young green jackfruit in brine, rinsed, drained and patted dry
• ¾ lb (340 g) firm or extra firm tofu, halved horizontally, patted dry and thinly sliced
• 1 can (14 oz/398 ml) diced plum tomatoes
• ¼ cup (60 ml) ketchup
• 2 tbsp (30 ml) molasses
• 2 tbsp (30 ml) chipotle sauce (Tabasco-style)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 onion, thinly sliced
• 2 garlic cloves, chopped