Vegan Basil Chicken
Savor the delightful fusion of flavors in this Vegan Basil Chicken—a plant-based twist on the beloved Thai-inspired classic! This recipe features tender young green jackfruit and crispy tofu, perfectly mimicking the texture of traditional chicken while soaking up a bold, aromatic sauce of soy, garlic, lime, and a hint of maple sweetness. Fresh basil leaves add a vibrant, herbal finish to this dish, while red chili provides just the right amount of heat. With a quick prep time of 20 minutes and served alongside steamed rice or quinoa, this one-skillet wonder is perfect for busy weeknights. Both hearty and wholesome, it’s a must-try for vegans and food enthusiasts alike. Ideal for fans of plant-based Thai recipes, this dish is sure to become your new go-to meatless dinner favorite!
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Ingredients
- 400 grams young green jackfruit
- 200 grams extra-firm tofu
- 1 cup fresh basil leaves
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 3 large garlic cloves
- 1 large red chili
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup vegetable broth
- 1 tablespoon lime juice
- 1 teaspoon black pepper
Directions
Step 1
Drain and rinse the jackfruit. Shred it using your hands, discarding any tough core parts, to give it a pulled chicken-like texture.
Step 2
Cut the tofu into small, bite-sized cubes and press gently with paper towels to remove excess moisture.
Step 3
Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the shredded jackfruit and tofu cubes, and cook for 5-7 minutes, stirring occasionally until they start to brown.
Step 4
While the jackfruit and tofu are cooking, finely mince the garlic and slice the red chili thinly.
Step 5
In a small bowl, mix the soy sauce, maple syrup, vegetable broth, lime juice, and black pepper. Stir in the cornstarch and water mixture to create a thin slurry.
Step 6
Once the jackfruit and tofu are browned, add the garlic and sliced chili to the skillet. Stir-fry for about 1-2 minutes until fragrant.
Step 7
Pour the sauce mixture into the skillet. Stir well to coat the jackfruit and tofu. Let it simmer for 5 minutes, allowing the sauce to thicken.
Step 8
Add the fresh basil leaves to the skillet. Stir and cook for an additional 2-3 minutes, just until the basil wilts.
Step 9
Remove the skillet from heat. Taste and adjust seasoning if necessary.
Step 10
Serve immediately, garnished with extra fresh basil leaves if desired, alongside steamed rice or quinoa.
Nutrition Facts
| Serving size | (1062.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1199.7 |
| Total Fat 48.9g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 12.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2335.2mg | 0% |
| Total Carbohydrate 161.8g | 0% |
| Dietary Fiber 20.2g | 0% |
| Total Sugars 96.0g | |
| Protein 49.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1584.7mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 3138.4mg | 0% |
Source of Calories