Vegan Southwest Scramble with a Chipotle Lime Hot Sauce
Yield: 1
Vegan Southwest Scramble with a Chipotle Lime Hot Sauce
Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
5 minutes
If I'm trying to start my morning with a good source of protein, but don't want to be weighed down by carbs, I'll turn to this Mexican Tofu Scramble. It's easy to just dice all your ingredients, throw into a pan, and have a delicious breakfast in minutes. Then to add on this quick homemade Chipotle Lime Hot Sauce is just *chef's kiss*
Ingredients
Vegan Southwest Scramble
- 1/3 block extra firm tofu, crumbled
- 1/2 small zucchini, diced
- 3 mushrooms, diced
- 1/4c black beans
- garlic, cayenne, cumin, turmeric powder
- salt + pepper to taste
- toppings: yellow bell pepper, olives, green onion, cherry tomatoes + avocado
Chipotle Lime Hot Sauce
- 1T tomato sauce
- 1/2 lime, juiced
- 3T veggie broth
- 3 shakes chili, chipotle, cayenne*, cumin, oregano + garlic powder
- salt + pepper to taste
Instructions
- In a medium sauce pan over medium-high heat, combine all scramble ingredients, minus toppings. Cook for roughly 5 mins, stirring occasionally, until veggies have softened and tofu has crisped edges.
- While scramble is cooking, whisk together all hot sauce ingredients in a bowl.
- Once scramble is cooked, place in a separate bowl, overload with toppings, drizzle on that chipotle lime hot sauce and enjoy this nice vegan breakfast, packed with protein!
Notes
*This hot sauce is more on the milder side, so if you are looking for a little bit more of a sweat, give the cayenne in this recipe a little more love and maybe even add in some crushed red pepper flakes for the fun of it 😉
