Vegan Jackfruit Machaca Breakfast Burrito
Crispy, smoky jackfruit machaca with a savory tofu scramble.
By: Stephanie Alvarado | @thisisavocado_
This vegan breakfast burrito with crispy, smoky jackfruit machaca and a savory, spiced tofu scramble is a treat worth waking up for. This Latin fusion recipe comes together in just about 30 minutes making it the perfect easy plant-based breakfast or a great option to meal prep for the week – just make the fillings, wrap your burritos, and store in the fridge to reheat when you’re ready to eat.
The tofu scramble gets its color from a flavorful blend of nutritional yeast, Loisa’s Organic Adobo and Organic Turmeric, and a little kick from diced jalapeños. If you want less heat, devein and deseed the jalapeños before you chop them – that’s where most of the spice is.
The jackfruit machaca adds even more flavor and a welcome crispiness to complete the package. Machaca is a traditionally Northern Mexican dried meat that is rehydrated when cooking, and this is our plant-based take! A combination of molasses, soy sauce, liquid smoke, and Loisa’s Organic Sazón, Loisa Organic Ground Cumin, and Loisa Organic Garlic Powder add smokiness and complexity similar to what you’d find in a traditional machaca preparation.
Storing and reheating
If you'd like to make these ahead and save for later, you can store leftover burritos in an airtight container in the fridge for up to 4-5 days. To reheat, place 1-2 burritos on a microwave-safe dish and heat for 60-90 seconds. For a crispier burrito, heat the burrito in a small pan with a little bit of oil over medium heat and heat through on each side for 2-3 minutes.
To keep them for even longer, freeze, wrap each individual burrito tightly in parchment paper and place the burritos in a freezer safe container. When ready to eat, place 1-2 unwrapped burritos on a microwave-safe dish and heat in the microwave for 2-3 minutes. Frozen burritos will keep in the fridge for up to 2 months.
This is vegan breakfast done right – with puro sabor! I hope you enjoy it as much as I do.
Vegan Jackfruit Machaca Breakfast Burrito
Stephanie Alvarado @thisisavocado_
2 - 4
8 minutes
22 minutes
Mexican
Breakfast
Ingredients
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1 tbsp olive oil
1 block of firm tofu
1 tsp of Loisa Organic Adobo
1/4 tsp Loisa Organic Ground Turmeric
1/2 tsp Loisa Sal Marina
1/2 tsp Loisa Organic Ground Black Pepper
1 tbsp nutritional yeast
2 tomatoes, diced
1/2 medium-sized onion, diced
1 jalapeño, diced (devein and deseed for less heat)
2 tbsp plant-based milk
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1 tbsp olive oil
1 can of jackfruit, shredded
3 tbsp molasses
2 tsp soy sauce
2 tsp Loisa Organic Sazón
1/2 tsp Loisa Organic Garlic Powder
1-2 pinches Loisa Organic Ground Cumin
1/2 tsp liquid smoke
1/2 tsp Loisa Organic Ground Black Pepper
Pinch of Loisa Sal Marina
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2 large vegan tortillas or 4 small vegan tortillas
Salsa of your choice
Directions
Preheat your oven to 425 degrees.
For the scramble, add olive oil to a medium-sized saucepan over medium heat and use your hands to crumble the block of tofu into the pan.
Next, add all the seasonings and thoroughly mix to completely coat the tofu. Allow this to cook for about 4-5 minutes, stirring occasionally.
While the tofu cooks, lay a sheet of parchment paper on a baking sheet, add all of the machaca ingredients and thoroughly combine.
Spread out the seasoned jackfruit evenly on the baking sheet and pop them into the oven to bake for 18-20 minutes, tossing every 5 minutes until crispy.
To the tofu in the saucepan, add in the chopped tomatoes, jalapeño, and onion. Mix and continue to cook for another 3-4 minutes, or until the veggies are cooked through.
Add in the plant based milk, mix and allow to cook for a final 2-3 minutes. Check for seasoning and set aside.
In a pan, heat your tortillas on the stovetop for a few seconds, just until they’re pliable.
Next assemble the burritos by spooning a little bit of the tofu scramble to one side of the tortilla, then layering on some jackfruit machaca, before spooning over more of the scramble and one more layer of machaca.
Position the tortilla so that the side with the filling is closet to you, then grab that edge of the tortilla and tightly fold it over the filling. Before rolling the burrito, take both the right and left edges of the tortilla and fold them inwards over the filling, then tightly roll the burrito away from you. Repeat this step for each burrito.
Optional: grill the burrito on a pan over medium-high heat for a breakfast burrito that’s nice and crispy on the outside.
Serve with a side of your favorite salsa and enjoy!
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Vegan Jackfruit Machaca Breakfast Burrito
Stephanie Alvarado @thisisavocado_
2 - 4
8 minutes
22 minutes
Mexican
Breakfast
Ingredients
blank
1 tbsp olive oil
1 block of firm tofu
1 tsp of Loisa Organic Adobo
1/4 tsp Loisa Organic Ground Turmeric
1/2 tsp Loisa Sal Marina
1/2 tsp Loisa Organic Ground Black Pepper
1 tbsp nutritional yeast
2 tomatoes, diced
1/2 medium-sized onion, diced
1 jalapeño, diced (devein and deseed for less heat)
2 tbsp plant-based milk
blank
1 tbsp olive oil
1 can of jackfruit, shredded
3 tbsp molasses
2 tsp soy sauce
2 tsp Loisa Organic Sazón
1/2 tsp Loisa Organic Garlic Powder
1-2 pinches Loisa Organic Ground Cumin
1/2 tsp liquid smoke
1/2 tsp Loisa Organic Ground Black Pepper
Pinch of Loisa Sal Marina
blank
2 large vegan tortillas or 4 small vegan tortillas
Salsa of your choice
Directions
Preheat your oven to 425 degrees.
For the scramble, add olive oil to a medium-sized saucepan over medium heat and use your hands to crumble the block of tofu into the pan.
Next, add all the seasonings and thoroughly mix to completely coat the tofu. Allow this to cook for about 4-5 minutes, stirring occasionally.
While the tofu cooks, lay a sheet of parchment paper on a baking sheet, add all of the machaca ingredients and thoroughly combine.
Spread out the seasoned jackfruit evenly on the baking sheet and pop them into the oven to bake for 18-20 minutes, tossing every 5 minutes until crispy.
To the tofu in the saucepan, add in the chopped tomatoes, jalapeño, and onion. Mix and continue to cook for another 3-4 minutes, or until the veggies are cooked through.
Add in the plant based milk, mix and allow to cook for a final 2-3 minutes. Check for seasoning and set aside.
In a pan, heat your tortillas on the stovetop for a few seconds, just until they’re pliable.
Next assemble the burritos by spooning a little bit of the tofu scramble to one side of the tortilla, then layering on some jackfruit machaca, before spooning over more of the scramble and one more layer of machaca.
Position the tortilla so that the side with the filling is closet to you, then grab that edge of the tortilla and tightly fold it over the filling. Before rolling the burrito, take both the right and left edges of the tortilla and fold them inwards over the filling, then tightly roll the burrito away from you. Repeat this step for each burrito.
Optional: grill the burrito on a pan over medium-high heat for a breakfast burrito that’s nice and crispy on the outside.
Serve with a side of your favorite salsa and enjoy!