Start by prepping your jackfruit - this step is important for achieving the best flavor and texture! Pour the jackfruit into a strainer and rinse thoroughly. Transfer to a clean dish towel and squeeze out all excess moisture! This allows the jackfruit to absorb the sauce and seasonings and take on a meaty flavor and texture.

Use your fingers to pull apart and shred the jackfruit into bite sized pieces. Set aside. Use a box grater to shred your high protein super firm tofu. Set aside.

Heat a large skillet over medium heat and add a splash of water, vegetable broth or cooking oil to coat. Add the onion and sauté for 3-4 minutes until tender. Add in the jackfruit and tofu and increase heat to medium high. Cook for 6-8 minutes, stirring occasionally, but allowing the edges to brown, and deglazing as needed with a splash of water or broth.

Add in the seasonings, bbq sauce and water or broth and stir to combine. Cover and reduce heat to low, cooking for 15-20 minutes and stirring occasionally, until the liquid has absorbed and the jackfruit mixture is caramelized and juicy.

While the jackfruit is cooking, prepare your slaw by adding the yogurt, vinegar, maple syrup and celery salt to a bowl and whisking to combine. Add in the cabbage and carrots and use tongs to toss and coat.

To serve, toast your buns and top with the pulled jackfruit, a drizzle of bbq sauce if desired, and a topping of coleslaw.