I can't do a series of tacos without addressing breakfast tacos. I make tofu scrambles rather regularly and one day, while scrounging through my fridge in a rush before heading out the door, I pulled out some corn tortillas, some leftover tofu scramble, some leftover grilled veggies, and my Chipotle Bitchin' Sauce. In 5 minutes I had warm breakfast tacos, gobbled them down and headed to work. It sure beat a piece of toast! So delicious, I ended up repeating it multiple times!
Now, I make these Vegan Breakfast Tacos on purpose, planned, so that when I'm doing some grilling for dinner, I toss on a bunch of bell peppers and zucchini to the grill and then I'm ready for breakfast for a few days to come. It only takes a little forethought, since the grill is going anyway! And, the tofu scramble is super easy and fast and can also be made in advance.
When I lived in San Diego, Bitchin' Sauce was still only available at the local Farmer's Market and I'd stop by, sample, and purchase a flavor or two every week. Today, their sauce is available nationwide and even in Costco. Congratulations to Bitchin'! There's not a person I know who hasn't tried Bitchin' Sauce and said, "wow, that's really good!" However, there are a couple of ingredients that sometimes I need to avoid in order to get me back to a low-FODMAP diet. So, I created my own sauce recipe, influenced by Bitchin', but made for all to enjoy. See my recipe here.
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