Calling all savory vegan breakfast fanatics! This Austin breakfast platter is a panoply of spicy scrambled tofu, refried beans, breakfast potatoes, and guacamole.
One of my favorite parts about travel is exploring the vegan scene in other cities. Dining at restaurants that I’ve heard about for years, finding new-to-me treats in all-vegan grocery stores, and perusing compassionate clothing shops is always a highlight.
While traveling, I pack up souvenirs like bottles of hot sauce, spices, and local specialties that aren’t easy to come by where I leave. But some of the best souvenirs are the ideas that I get when I travel. After trying an amazing vegan meal in another town, I’m eager to recreate it at home.
The joy of travel lasts much longer than the actual trip. It continues when I’m back home in my kitchen, recreating flavors and recounting happy times.
Today’s recipe was inspired by a trip to Austin, Texas about two years ago for the final Vida Vegan Con. Vida Vegan Con was a vegan bloggers’ conference, and it was held twice in Portland, and then had one last run in Austin, Texas.
Joined with some food blogging buddies, we ate several meals at Bouldin Creek Café.
It’s a vegetarian restaurant with lots of vegan options and a particularly noteworthy tofu scramble. It’s the stuff of legends, as I’ve seen and/or tried versions of that scramble in the Taco Cleanse, Eat Like You Give a Damn cookbook, and My Beef with Meat.
When I was at Bouldin Creek Café, I had a hard time not just ordering and re-ordering El Tipico. It’s a Southwestern style Austin breakfast with that famed tofu scramble, refried beans, and hash browns.
What makes the tofu scramble so noteworthy is that it has a dry, dense, and chewy texture that’s really different from your usual scramble. It’s coated in spices and nutritional yeast flakes.
In my version I use super firm tofu in vacuum packaging, which means no pressing is required. But feel free to use water packed tofu and press ahead of time instead.
I don’t add any additional liquid to the pan, and I’ve had no problem getting the spices to stick to the tofu. However, if you need to, add the tiniest splash of water for sticking.
The dryness of the scramble makes it work particularly well for mixing with refried beans – something dense with something creamy.
For the pictures, I put the refried beans in their own little cup, because let’s face it, refried beans just aren’t that pretty. But you can be assured that as soon as the camera was off, I dumped out the beans, and had a bite of scramble with a bite of beans for maximum flavor and texture appeal.
And of course, a few dashes of local Austin hot sauce never went amiss.
El Tipico is my dream Austin breakfast. It’s the kind of platter I would have to order anywhere, but it seems to kind of encompass the spirit of the place in one go.
See how easy it is to make vegan refried beans here:
Since there are several components to the Austin breakfast platter, I recommend making a double batch of refried beans earlier in the week. Enjoy them in refried bean burritos, breakfast nachos, or double decker tacos.
Then use the second half of the refried beans for this hearty Austin breakfast.
For the potatoes, I made onion & bell pepper-dotted breakfast potatoes. You can make those in the oven or the air fryer with the recipe I shared last week. But you could certainly go with hash browns or even tater tots instead.
(If you’re not in the mood for potatoes, this platter would also be delicious with vegan corn cakes!)
This hearty Southwestern platter is the kind of breakfast that sticks with you… in my case about two years. 🙂
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