We’re doing our second round of Vegetarian Whole30, and we’re super excited about it.

Justin made a beautiful Jackfruit & Tofu Tikka Masala.  He used this recipe, except he didn’t really follow it.  Instead of cream, he used cashew milk, and he omitted the butter and honey, and added cubed potatoes.

When we cook up jackfruit, we cook it on a dry cast iron pan, and shred with a fork. It has a texture similar to shredded chicken or pork.

We also added Slo-n-Lo Tofu, which is truly my favorite way to enjoy tofu. We make Slo-n-Lo by cooking it on a dry cast iron pan, (like everything), for a long time over low heat, therefore “Slo-n-Lo” method.

Lastly, we made up a cauliflower “rice,” which is a staple of any Whole30 plan, vegetarian or not.  We literally just shred up a head of cauliflower, and it lasts us about 4 days.  It cooks very quickly, so it’s a good go-to for adding to weeknight meals. 

Recipe Yields about 6 servings

I know that Whole30 isn’t supposed to really track nutrition, but I’m profoundly curious about these sorts of things. I like to enter in recipes to see how they stack up, and preferably I’ll do it before I cook, so I can see if that “healthy” food really is.

The salt is probably a little high for a meal, but we didn’t add any; I think it’s from the jackfruit because it’s canned in brine. I don’t think Cronometer makes a distinction between out-of-the-can and rinsed. Overall, though, I’m super impressed with the nutritional output. Plus, it was deliccciiiouuussss…

Even better the next day!