Jackfruit TostadaViolet Simpson
Made with Mi Rancho Organic Corn Taco Slider Tortillas and jackfruit, this vegan tostada from The Budding Violet is like nothing you’ve seen before. Get ready for a fun healthy new twist that is sure to brighten up your Sunday Brunch and leave you feeling guilt free!
- 6-8 Mi Rancho Organic Taco Sliders
- 1 can Jackfruit
- 1 cube Not Chicken Bouillon
- 2 tbsp Avocado or Coconut Oil (plus ½ cup for frying)
- ¼ White Onion Diced
- 1 tbsp Ground Cumin
- 1 tbsp Liquid Aminos
- 1 tsp Cracked Black Pepper
- 1 tsp Onion Powder
- 2 Large Ripe Avocados
- ¼ Red Onion, Thinly Sliced
- Juice of ½ Lemon
- Sprigs of Cilantro for Garnish
In a large sauce pan, heat 2 tablespoons of oil over medium heat. When oil is hot, add white onion and cook for about three minutes or until fragrant, add bouillon cube and stir until it dissolves.
Rinse and drain the jackfruit and add to pan with onions. Cook for about 5 minutes stirring occasionally. Add garlic powder, black pepper and liquid aminos. Stir to combine.
Cook for 5 minutes until browning develops. In the meantime, slice red onion and add to a small bowl or jar with lemon juice. Let sit until tostadas are ready to assemble.
To assemble the Guacamole, mash the avocado with onion powder and sea salt.
Remove pan of jackfruit from heat and set aside.
In a separate sauce pan, add and heat frying oil on medium high heat. When very hot, add 2-3 Mi Rancho Taco Sliders at a time and fry until golden crisp about 1 min each side. Using tongs, remove from hot oil and place on a plate with a paper towel to catch excess oil.
To assemble the tostadas, smear each tostada with guacamole and top with Jackfruit, pickled onions and cilantro.