• Pulled ‘pork’ jackfruit
  • 1 x 400g tin soft young jackfruit, drained and rinsed
  • 1/2 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp fennel seeds
  • 1/2 tsp ground cumin
  • 1/2 tsp chipotle chilli flakes
  • 1/2 tsp salt
  • 2 tbsp caster sugar
  • 2 tbsp vegetable oil
  • Tofu scramble
  • 1 tbsp oil
  • 1/2 small onion, sliced
  • 1/4 red pepper, sliced
  • 200g firm tofu
  • 1 tbsp water
  • 1/4 tsp salt
  • 1/4 tsp turmeric
  • 1/4 tsp white pepper
  • 2 large wheat tortillas
  • 100g re-fried beans
  • 100g sauteed potatoes
  • 200g vegan cheese, grated
  • Coriander leaves
  • Hot sauce


  1. Make the jackfruit: Preheat the oven to 200C / 180C fan. Put the jackfruit into a large mixing bowl. Gently shred the jackfruit with your fingers, or two forks, then add the spices, salt, sugar and oil. Mix together well then spread it all out on a flat baking tray. Bake for 20-30 minutes, turning once or twice, until cooked through and starting to crisp up, then take out and leave on the tray.
  2. Make the tofu scramble: Chop the tofu up and mash gently with a fork until it’s in small pieces. Heat 1 teaspoon oil and 1 tablespoon water to a large frying pan, then add the tofu, salt and pepper, and turmeric. Cook, stirring often, for 5 minutes until the liquid has reduced and the tofu is heated through.
  3. Assemble the burritos: Heat a frying pan on a low heat. Lay out one tortilla and grate some cheese in the middle. Top with half of the refried beans and spread it around in an 8 centimetre circle. Spoon half of the tofu scramble onto that, followed by half of the potatoes and pulled jackfruit. Add coriander and hot sauce, to your liking, then top with more grated ‘cheese’. Fold the edges of the tortilla in to make an 8-edged neat parcel. Put the parcel, seam side down onto the hot pan. Cook for 4-5 minutes, taking care not to let it burn, then flip over and cook the other side.
  4. Eat straight away, or let them cool and put the burritos onto a baking tray and place in the oven for 10 minutes to keep warm.