Step 1

Preheat oven to 350°F (180°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the pulled jackfruit to the tofu mixture bowl. Using a spatula, mix until the jackfruit is well incorporated.

Step 6

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.

Step 7

Cover with aluminum foil and bake for 40 minutes. Uncover and bake for another 7-10 minutes. Let cool completely before placing it in the refrigerator.

Step 8

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.