Preheat the oven to 400°F/200°C. Shred the jackfruit and place in the bottom of a baking dish.
Add all remaining ingredients to the bowl of a food processor and blitz until smooth.
Pour the cream cheese and silken tofu mixture over the jackfruit and spread into an even layer.
Bake for 25-30 minutes until a crust has formed on the top. Serve warm with tortilla chips or veggies.
Notes
If your grocery store doesn't carry canned jackfruit, look for it at your local Asian supermarket, or order jackfruit online.
I love having extra cans of jackfruit on hand to make vegan chicken salad, sloppy joe's, and casseroles too!
You can also make this recipe with chopped canned artichokes. The texture isn't quite as close to real chicken as shredded jackfruit, but it's still tasty.
As written, this recipe is completely vegan, but if you do eat cheese you can use regular cream cheese in place of the vegan cream cheese and tofu and parmesan cheese instead of the nutritional yeast.
To Store: Keep covered and in the fridge for up to 3 days.