Soak cashews in 1 cup hot water. Preheat oven to 400.
In a medium pan, melt coconut oil over medium heat and add drained pineapple. Check occasionally for browning while you prepare other ingredients.
Place jackfruit on a cutting board and shred by using a serrated knife to cut against the grain.
Add water, tofu, lemon juice, nutritional yeast, garlic and onion powders, salt, Tabasco and drained cashews to blender jar. Blend until smooth. Taste and add more hot sauce to preference.
When pineapple is nicely caramelized, combine pineapple and jackfruit with tofu mixture. Spread in 8 inch square pan or pie plate and bake for 30-35 minutes.