This Jackfruit Machaca and Tofu Scramble Breakfast Burrito recipe is completely vegan and absolutely delicious! It also comes together in just about 30 minutes and makes for the perfect meal prep for the week.
Machaca is typically beef or pork that is first cooked, then rubbed in a mixture of spices and chilies, pounded until it’s very thin, shredded, then left to dry out just like jerky. Then when you’re ready to eat, the machaca is rehyrdated and added to dishes like scrambled eggs, tacos, burritos, etc.
Since jackfruit shreds easily, it makes for the perfect substitute for machaca. Another great substitute would be shredded enoki mushrooms, but I typically find that it’s easier to find canned jackfruit at your local grocery store.
The Tofu Scramble in this breakfast burrito mimics the color of real eggs thanks to a flavorful blend of nutritional yeast and ground turmeric. And when combined with this Crispy Jackfruit Machaca that is both seasoned and tinted with molasses, soy sauce, liquid smoke, garlic powder and ground cumin – you’ll never miss the real thing again!
How to Make These Vegan Jackfruit Machaca and Tofu Scramble Breakfast Burritos:
- Preheat your oven to 425 degrees.
- For the scramble add the oil to a medium-sized saucepan over medium heat and crumble the block of tofu into the pan using your hands.
- Next add all the seasonings, thoroughly mix so that they completely coat the tofu and allow this to cook for about 4-5 minutes, stirring occasionally.
- While this cooks on the stovetop, lay a sheet of parchment paper on a baking sheet and thoroughly combine all of the machaca ingredients on the sheet. Spread out the seasoned jackfruit evenly on the baking sheet and pop them into the oven to bake for 18-20 minutes, taking the sheet out to toss the jackfruit every 5 minutes. The result should be extra crispy jackfruit machaca!
- 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.
- Then add in the plant based milk, mix and allow to cook for a final 2-3 minutes. Check for seasoning and set aside.
- 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 until you’ve used up all of the filling.
- Optional: grill the burrito on a pan over medium-high heat for a breakfast burrito that’s nice and crispy on the outside!
- Enjoy these burritos with your favorite salsa y buen provecho!
Vegan Jackfruit Machaca and Tofu Scramble Breakfast Burritos – Tips & Tricks
Other Latin-inspired recipes you’ll love—
Crispy Vegan Jackfruit Machaca
Crispy Pumpkin and Potato Taquitos with Homemade Mole Sauce
Chicken Birria (Birria de Pollo)
Mexican Shrimp Ceviche with Clamato
Queso Fundido Stuffed Jalapeño Tacos
Mexican Red Chilaquiles w/ Chicken
If you make these Vegan Jackfruit Machaca and Tofu Scramble Breakfast Burritos, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
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