Preheat oven to at 225° C.
In a large saucepan heat oil over medium heat. Add onions and cook them for 4-5 minutes. Add garlic, cook for an other 2 minutes. Add spices and cook, make sure they do not burn.
Add tomato puree and crushed tomatoes. Cook for 5 minutes while stirring. Add the vegetable stock. Drain jackfruit and pull apart. Add to the pot and let cook for 30 minutes over low heat, covered. This will give the jackfruit time to absorb the flavors.
Add the beans and let cook for an other 20 minutes, do not cover as the liquid evaporates.
To make the white sauce place the tofu, cream, salt, pepper and lime juice in a mixing bowl. Use a hand blender to mix all ingredients and obtain a silky cream. If too thick add vegan cream as you blend.
Prepare you puff pastry the size you want to serve it or 7cm x 12 cm. Fold the sides to form a little rectangular boat. Fill with chili. Cook for 15 minutes in the preheated oven.
After cooking add the sweet corn, sliced jalapeños and drizzle with the tofu sauce and fresh chopped coriander.
Serve and enjoy!

For the chili:
1 can jackfruit in brine
1 can crushed tomatoes
1 can black beans, drained and rinsed
1 onion, diced
3 cloves garlic, finely chopped
1/2 liter vegetable stock
2 tablespoon tomato puree
1/2 can sweet corn
3 teaspoon paprika powder
1 1/2 teaspoon smoked paprika powder
3 tablespoon oil
Chili powder, to taste
Salt, to taste
Pepper, to taste

For the white sauce:
1/2 package of silky tofu
2 tablespoon vegan cream (oat cream, soda cream)
1 lime, juiced
Salt, to taste
Pepper, to taste

Extra:
1 roll puff pastry
Fresh coriander, to taste
Jalapeno, to taste