The Nathanielsz: BBQ Jackfruit w/ Pickled Onions & Mustard Slaw on Sourdough
Erika Nathanielsz is a badass digital designer from Portland, and one of my closest friends. With Erika’s super creative mind, I knew we could create magic when she asked if we could collaborate on a sandwich recipe. Another great dish for summer, the flavors & textures in this sandwich are a surprisingly winning combination.
Check out Erika here :D
The Nathanielsz
Makes 2 sandwiches
INGREDIENTS [for the onions]
1 small or 1/2 large red onion
1/2 cup hot water
1 teaspoon sugar
1 teaspoon salt
3/4 cup white wine vinegar
2 garlic cloves
INGREDIENTS [for the slaw]
1 cup shredded cabbage
3 tablespoons yellow mustard
1 tablespoon vegan sour cream
1 tablespoon apple cider vinegar
1 tablespoon red wine vinegar
Salt & pepper to taste
INGREDIENTS [for the sandwich]
4 slices sourdough bread
1 package of The Jackfruit Company BBQ Jackfruit
1/3 cup your fav BBQ sauce— I used Stubb’s Sweet Heat
1/2 cup crushed pineapple (in juice, not syrup)
~8 ounces extra firm tofu, drained
1/2 cup avocado oil (or your fav oil for shallow frying)
Salt & pepper to taste
DIRECTIONS
Wrap the drained tofu in paper towels & press with a heavy object (a cookbook & a can of beans, for example). Set aside.
Slice the garlic and red onion as thin as you can (or use a mandoline if you have one), and stick them in a glass mason jar. Whisk together the hot water, vinegar, salt and sugar until the salt and sugar have dissolved. Pour mixture over the onions, cover, and refrigerate.
Combine the jackfruit, bbq sauce, and pineapple in a small saucepan. Cook over low heat for about 20 minutes, stirring occasionally to prevent burning.
While the jackfruit is cooking, combine all ingredients for the slaw (except cabbage) together in a small bowl. Toss with the cabbage and stick that in the fridge.
Preheat oil over medium-high heat. Slice tofu into planks and [carefully] place in the oil. Sprinkle with salt and pepper, press down with a spatula, and fry until golden. Flip and repeat. Remove and place the tofu on paper towels to drain excess oil.
Toast your bread, then it’s time to assemble! Layer half the jackfruit mixture, slaw, pickled onions, and tofu on the sourdough. Slice in half and repeat for the other sandwich. Enjoy!
