Today’s breakfast “machaca” recipe is my spin on one of my favorite breakfast dishes from a local diner hubby and I occasionally go to.
Machacha breakfast full#
This dish will keep you full all morning long. Machaca hails from Northern Mexico and the Southwestern U.S. This recipe is a spin on a favorite dish from a local diner that we love. Need something new for breakfast? Try this breakfast “machaca”. As an Amazon Associate I earn from qualifying purchases. Optional: grill the burrito on a pan over medium-high heat for a breakfast burrito that’s nice and crispy on the outside.FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. 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. 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. 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. In a pan, heat your tortillas on the stovetop for a few seconds, just until they’re pliable. Mix and continue to cook for another 3-4 minutes, or until the veggies are cooked through.Īdd in the plant based milk, mix and allow to cook for a final 2-3 minutes. To the tofu in the saucepan, add in the chopped tomatoes, jalapeño, and onion. 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. While the tofu cooks, lay a sheet of parchment paper on a baking sheet, add all of the machaca ingredients and thoroughly combine. Allow this to cook for about 4-5 minutes, stirring occasionally. Next, add all the seasonings and thoroughly mix to completely coat the tofu. 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.įor 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. To reheat, place 1-2 burritos on a microwave-safe dish and heat for 60-90 seconds. 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. 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.
The jackfruit machaca adds even more flavor and a welcome crispiness to complete the package. If you want less heat, devein and deseed the jalapeños before you chop them – that’s where most of the spice is.
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. 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. By Stephanie Alvarado | vegan breakfast burrito with crispy, smoky jackfruit machaca and a savory, spiced tofu scramble is a treat worth waking up for.
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