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Calling all savory vegan breakfast fanatics! This Austin breakfast platter is a panoply of spicy scrambled tofu, refried beans, breakfast potatoes, and guacamole. All of your brunch favorites on one plate. Gluten-free optional. Just add corn tortillas instead of flour!
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.
After trips, I’ve made my own versions of smoky sweet collard greens from North Carolina, kale guacamole from Nebraska, breakfast nests from Oregon, and pierogi quesadillas from Illinois…
And from California, a plantain & black bean burrito from Culver City, a Buddha bowl from Silver Lake, and a double hummus wrap from Pasadena.
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.
Austin breakfast
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. 🙂
El Tipico: Austin breakfast platter
Ingredients
For the scrambled tofu
- 1/2 teaspoon organic canola oil or other high heat oil
- 10 ounces super firm tofu in vacuum packaging*
- 1/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon ancho chili powder
- 1/8 teaspoon kala namak black salt**
- 1 Tablespoon nutritional yeast flakes
For the breakfast platter
- 1 batch refried beans
- 1 batch breakfast potatoes in the air fryer or oven
- 1 batch guacamole
- 4 tortillas warmed. Use corn tortillas for a gluten-free option.
- Optional: Cilantro garnish
Instructions
- Bring a large non-stick skillet to a medium heat with canola oil. Crumble the block of tofu with your fingers and spread it evenly across the skillet. For the best browning, you want the tofu to have the most skillet contact possible. So don't overcrowd.
- Let the tofu sit undisturbed on the skillet for about 4 minutes, until it's nice and toasty brown, and then stir the tofu. If it looks like it's getting too dark, lower the heat slightly. Let the tofu sit for another four minutes without moving, so that it can brown on that side as well.
- Once it's nice and brown, sprinkle the following spices across the tofu: paprika, onion powder, cumin, ancho chili powder, and kala namak. Stir to evenly distribute the spices, and break up the tofu a little, so that it's evenly coated. (If the spices aren't sticking, add a small splash of water.)
- Once the spices are evenly incorporated, add the nutritional yeast flakes, and incorporate it into the dish.
- Serve with refried beans, breakfast potatoes, warmed tortillas, guacamole, and cilantro for garnish (optional).
Notes
**Kala namak can be found in Indian grocery stores or online. It's a sulfurous salt that adds an eggy flavor. If you don't like eggy flavors, use regular table salt instead.
Mae says
Mmmm I love savory breakfasts! In fact, I just finished a cup of curried pumpkin soup for my breakfast today 🙂 I don’t make enough tofu scramble. I’ll have to add this recipe to my list of things to try!
Cadry says
I’m all about savory breakfasts too. In fact, other than smoothies, I don’t have a single sweet breakfast on my blog! 😀 Occasionally I’ll make waffles or pancakes, but it kind of feels like I didn’t have a legitimate breakfast on those days. It feels more like dessert to me. I hope you enjoy the recipe, Mae!
Becky Striepe says
Oh wow, that looks like an epic breakfast! I love refried beans and tofu together. This is definitely going on my to-make list!
Cadry says
Epic indeed! It’s not the kind of thing I make all the time, because it has a lot of components. But man, when I do, it seriously feels like a treat! I hope you enjoy it, Becky!
Mary Ellen | VNutrition says
This looks so good Cadry! I might have a hard time not touching the tofu for 4 mintues, I’m usually messing around with things in a pan, but I bet it makes it nice and brown. I’m totally going to have to make this if you still love it and remember it 2 years after visiting!
I’ve never been to Austin but I’d really like to go. 🙂
Cadry says
Thanks, Mary Ellen! Yes, it’s hard not to touch the tofu for 4 minutes on each side, but like so many foods, that’s the key to getting it nice and toasty brown. It adds great texture to the scramble, and it makes it different from the scrambles that are softer with lots of vegetables. (I like that kind of scramble too, but it’s fun to vary things.) I hope you’re able to visit Austin sometime!
Dianne's Vegan Kitchen says
That tofu scramble I had at Bouldin Creek Cafe was the best I’ve ever had!! Jenna and I went back on our last day because we knew we would regret not having it again before we left. I’m excited to try to your version!
Cadry says
I totally agree! It’s the perfect scramble. I went to Bouldin Creek Cafe three times, and two of those times, I ordered El Tipico. The one time I didn’t, I was really disappointed. The lesson is – don’t stray from perfection. 😀 Although, I wish I’d been able to try their benedict!
Beth Ann says
Looks amazing!
Cadry says
Thanks, Beth Ann!
Amy Katz from Veggies Save The Day says
I am so excited to try this recipe, Cadry! I totally missed out when I visited Austin.
Cadry says
Thanks, Amy! Now you can have a little taste of Austin in California. 😀
Jenn says
This is totally my kind of breakfast too!! So hearty and filling and delicious! Looks really good, Cadry!
Cadry says
Thanks, Jenn! There’s something so cozy about a big, hearty breakfast. 😀
Mel | avirtualvegan.com says
This looks amazing! I am loving the way the tofu scramble is made. It looks so delicious!
Cadry says
Thanks, Mel! I really love a tofu scramble in almost any form, but there’s something about a dry scramble with nutritional yeast that I crave.
Jojo Huxster says
I miss Austin so much! This is such a rad breakfast but the menu at Bouldin Creek is full of my dream breakfasts making it hard to choose a fave’.
Cadry says
There’s no question that the next time I’m in Austin, my first stop will be Bouldin Creek Cafe. There’s so much from that menu that I still need to try!
Jennifer says
What a plate! What a MEAL! YUM!
I know it’s been WAY TO LONG since my last visit and comment – VERY SORRY about that!!!!! HUGS!
Cadry says
Thanks, Jennifer! Hugs to you too!
KZ says
This looks so good <333
Cadry says
Thank you! It’s breakfast time right now, and I’d love to eat it all over again!
Shell says
What an awesome breakfast, Cad!
Cadry says
Thanks, Shell! 😀
Agness of Run Agness Run says
This is exactly how I imagine my perfect kind of breakfast, Cadry!
Cadry says
Ah, we’re two peas in a pod!