romaineA lil’ green goes a long way. An alternative to tacos, pita, or tortilla  wraps, try stuffing or wrapping your delicious nutritious goods into a green-leafed vegetable!

In the recipe, I chose to use Romaine Hearts – there are a lot of nutritional benefits to this humble leafy green. Not only does it possess a high water content, but it also contains a plethora of vitamins and minerals. It’s rich in Riboflavin, Vitamin B6, Calcium, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Thiamin, Folate, Iron, Potassium and Manganese. Romaine is also very low in oxalates.

The other star ingredient in this recipe is JACKFRUIT. Heard of it? Apparently Photo-3 you can make a pretty bad-ass vegan “pulled pork” with this fruit – an experiment I will challenge in the very near future. So what is a jackfruit, you ask? Cultivated in South Asian countries, the jackfruit is prized for its meaty, yellow, banana-flavored flesh that can be served dried, pickled or in curry dishes. A single jackfruit can weigh up to 80 pounds, making it the largest tree-borne fruit in the world!!!  In addition to providing essential vitamins, jackfruit also provides dietary fibre and is low in fat. For this recipe, I picked up a jar of jackfruit in syrup, which I found at T&T, an Asian Superstore near by.

Aside from the romaine and the jackfruit, the other ingredients in this dish are interchangeable to your liking. You may  also choose to marinate the jackfruit yourself in sauces and spices of your choice. Regardless, this fruit is delicious and filling no matter how you decide to dress it.


– Romaine Hearts

– 175 grams organic extra firm tofu, cubed and brushed with sesame oil and tossed tapioca starch

– 1/2 small onion, finely chopped Photo-2

– 1 carrot, thinly sliced

– 1 -2 ribs of celery, chopped

– 1 cup jackfruit, chopped

– coconut oil for frying

– salt & pepper to-taste



– heat oil in cast iron pan on medium heat

– brown onion, carrots, celery and tofu until tofu is browned on each side

Photo-4– add jackfruit and mix until heated

– carefully pull apart romaine hearts, placing them rib-down on a cutting board or large serving plate

– slowly spoon hot mixture onto hearts, distributing evenly down the spine, sprinkle with salt & pepper to-taste


Serve while mixture is hot! This dish makes a great appetizer and finger food.


Serves: 4 (approximately 3 hearts per person)