Vegan Jackfruit Machaca Breakfast Burrito

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, Ground Cumin, and Garlic powder add smokiness and complexity similar to what you’d find in a traditional machaca preparation.

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. 

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