Modified from

I used to love the Mexican dish of Machaca which was a seasoned beef mixed with egg and normally eaten in a burrito or just served with flour tortillas.

Veggie Mix

  • 1/2 yellow onion
  • 1 bell pepper
  • 5 campari tomatoes or about a cup

Jackfruit Ingredients

  • 1 can green jackfruit in water (not syrup!)
  • 1 tbs blackstrap molasses
  • 1 tsp browning sauce
  • tsp soy sauce
  • 2 tsp ketchup
  • pinch turmeric
  • pinch cumin
  • 1 tbsp chili powder or to taste (less if you do not want spicy)
  • dash liquid smoke optional
  • 4 tbsp canola oil
  • vegetable stock or wine to deglaze

Tofu Scramble Ingredients

  • 1/2 block extra-firm tofu
  • 1 tbsp nutritional yeast
  • 1 tbsp canola oil
  • pinch garlic powder
  • pinch dry mustard
  • 1/4 tsp iodized salt

In a cast iron skillet, heat up some oil. Deseed bell pepper and slice the pepper and onion into thin short strips.  Cut tomatoes in half.  Add bell pepper and onion to the skillet and stir until they start to soften.  Add in tomatoes and cook for 2-3 more minutes.  Remove from pan.  Alternatively you can roast these in an oven or air fryer.

Drain & rinse jackfruit. Pulse in food processor until pieces look about even. No need to discard anything, it’ll all cook down the same.

Sautee in large cast iron skillet with about two tablespoons of oil. Add seasonings, stir, deglaze as necessary with a bit of wine or vegetable stock.

Add in veggie mix, and cook on low for about 20-30 minutes, stirring occasionally but leaving to sit enough to develop a nice, caramelized char.

Drain and crumble half a block of tofu, or a little over a cup. Saute in a cast iron pan with a tablespoon of oil. Add in seasonings. You may want to reserve a bit of the water to add in case it begins to stick a little, or you can just use a tablespoon of water or broth.


When finished, lightly mix together the tofu scramble and jackfruit machaca. Serve with hot flour tortillas.  Side would include pinto beans, salsa, hot sauce.