- 7 ounces (200g) firm tofu
- 1/4 cup cashew butter (or almond butter)
- 3 tbsp cognac
- 2 tbsp melted coconut oil
- 1 tsp maple syrup
- 2 shallots
- 3/4 tsp thyme
- 3/4 tsp rosemary
- 1 bay leaf
- 1 tbsp freshly chopped parsley
- 1 tsp onion powder
- 1 tsp nutritional yeast
- 1/2 + 1/8 tsp salt
- 1/4 + 1/8 tsp four spice
- 1/4 tsp ground black pepper
- 1/8 tsp nutmeg
- 1 20-ounce can young green jackfruit
- Preheat oven to 350°F (180°C).
- Add the tofu, cashew butter, cognac, melted coconut oil, maple syrup, and shallots to the bowl of a food processor. Process until you get a paste and all ingredients are well combined, about 10-15 seconds.
- Add thyme, rosemary, bay leaf, chopped parsley, onion powder, nutritional yeast, salt, spices and black pepper. Process for another 3-5 seconds. Transfer the paste to a large mixing bowl and set aside.
- Drain and rinse the jackfruit. Chop off the hard, core part of the jackfruit and discard it. Cut each piece of jackfruit in half, then mash them using a fork until you get a “pulled pork” kind of texture.
- Add the pulled jackfruit to the tofu mixture bowl. Using a spatula, mix until the jackfruit is well incorporated.
- Transfer the mixture to a small deep baking dish, or glass terrine jars. Press down firmly to pack the mixture. I filled two terrine glass jars.
- Cover with aluminum foil and bake for 40 minutes. Uncover and bake for another 7-10 minutes. Let cool completely before placing in the refrigerator.
- These rillettes are best served cold, or at room temperature. It will keep in the refrigerator for up to 5 days. Delicious spread on toast with a glass of red wine on the side! It makes a great appetizer, but can also be used in sandwiches, tortillas, etc.
If you don’t have four-spice blend you can make your own. Mix together 1/4 tsp ground white pepper, 1/4 tsp ginger, 1/4 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ground cloves.