Vegan Jackfruit recipes are often some variation of pulled pork or barbecue, but it can be so much more versatile than that. I never was one for barbecue, but growing up in the Southwest, machaca was a breakfast staple. Machaca was a dried meat, much like a jerky, that was used on rancheros in Northern Mexico to keep food fresh before the advent of refrigeration. You can read more about that here.
As you may have noticed, jackfruit has gotten quite popular as a meat substitute. If you haven’t worked with it before, it’s important to buy green rather than ripe, and packed in water rather than packed in brine. I like to buy it by the case from FilStop. The flat rate shipping is reasonable, you can mix and match other items, there’s always a coupon, and you can get an entire case for the same price as four cans on Amazon. You can also pick jackfruit up at Asian grocery stores and packed in brine at Trader Joe’s. If you do buy it in brine be sure to rinse it more and cut down on the salt you use to cook, unless you really like the flavor, of course.
This is a bit of a time intensive recipe. I recommend doing it in parts over a span of a day or two, especially if cooking with kids. Feel free to use any short cuts along the way, like canned beans, store-bought salsa, or even leftover tofu scramble.
I’ve written this to be made all in one go for clarity, but I actually made it over the course of two days. I roasted the peppers and made the jackfruit machaca mixture the night before. In the morning, I made the scrambled tofu, pico de gallo, and warmed the tortillas. We like the uncooked variety for ultimate freshness.
Vegan Jackfruit Machaca con Huevos
- 1 can green jackfruit in water
- 1/2 yellow onion
- 1 bell pepper
- 5 campari tomatoes or about a cup
- 1 tbs blackstrap molasses
- 1 tsp gravy master
- 2 tsp soy sauce
- 2 tsp ketchup
- pinch turmeric
- pinch cumin
- 1 tbsp chili powder or to taste
- dash liquid smoke optional
- 4 tbsp canola oil
- vegetable stock or wine to deglaze
- 2 cups dry pintos
- half a yellow onion
- 1 jalapeño deseeded
- 3 cloves garlic or 1 tbsp garlic powder
- 1 tbsp salt to finish
Pico de Gallo
- 1/4 c cilantro
- 1 clove garlic or 1 tsp garlic powder
- 4 campari tomatoes or about 1/2 c
- 1/8 c red onion diced
- 1/2 jalapeño deseeded
- 1 tbsp lemon juice
- 1 tsp kosher salt
- 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
Roast chiles or bell pepper, and tomatoes. I use my range but you can use your grill or broiler. Wrap in saran wrap, pop in a plastic bag, use a pyrex, etc. Let cool, scrape off as much of the char as you can, dice the tomatoes and slice and deseed the peppers. You can do the onions too but I never do.
I like to add all of the ingredients to my Instant Pot and cook on high for half an hour before letting the pressure release naturally. Soaking cuts down on time if you prefer, and if you don't have a pressure cooker you can certainly use a stove top or slow cooker method. Use an immersion blender for refried beans. I like them whole. Add salt after they finish cooking.
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 onions, peppers, and tomatoes, 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 filtered water.
When finished, lightly mix together the tofu scramble and jackfruit machaca. Serve with hot flour tortillas and pinto beans.