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    El Tipico: The Austin breakfast of my dreams

    Published: Mar 6, 2017 · Modified: Mar 10, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Tofu scramble on platter with roasted potatoes, refried beans, and salsa. Austin breakfast.

    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!

    Platter with tofu scramble, breakfast potatoes, refried beans, 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.

    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.

    Platter with tofu scramble, refried beans, breakfast potatoes, and tortilla.

    Memories of Bouldin Creek Cafe

    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. It was held twice in Portland. And then it 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.

    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.

    A very nooch-y tofu scramble

    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.

    Overhead Austin breakfast on platter with coffee and non-dairy milk.

    Refried beans

    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.

    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.

    Overhead breakfast potatoes, tomatoes, guacamole, and refried beans on table.

    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. 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. 🙂

    Overhead tofu scramble, refried beans, and guacamole on table.

    This hearty, vegan Austin breakfast is chock-full of flavor. It's packed with spicy scrambled tofu, creamy refried beans, potatoes, and guacamole. Savory breakfast lovers rejoice! | cadryskitchen.com

    El Tipico: Austin breakfast platter

    This hearty, Southwestern-style breakfast is chock-full of flavor. It's packed with spicy scrambled tofu, creamy refried beans, potatoes, and guacamole. Savory breakfast lovers rejoice!
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Mexican, Vegan
    Keyword: bowl, brunch, comfort food
    Cook Time: 10 minutes
    Total Time: 10 minutes
    Servings: 4 people
    Calories: 288kcal
    Author: Cadry Nelson

    Ingredients

    For the scrambled tofu

    • ½ teaspoon organic canola oil or other high heat oil
    • 10 ounces super firm tofu in vacuum packaging*
    • ¼ teaspoon paprika
    • ½ teaspoon onion powder
    • ½ teaspoon cumin
    • ½ teaspoon ancho chili powder
    • ⅛ 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

    *Super firm tofu in vacuum packaging doesn't need to be pressed before using. If you use water-packed tofu instead, you'll need to press it before starting this recipe.
    **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.

    Nutrition

    Calories: 288kcal | Carbohydrates: 18g | Protein: 8g | Fat: 4g | Sodium: 256mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 135IU | Calcium: 54mg | Iron: 2.1mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

    This hearty, vegan Austin breakfast is chock-full of flavor. It's packed with spicy scrambled tofu, creamy refried beans, potatoes, and guacamole. Savory breakfast lovers rejoice! | cadryskitchen.com

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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

    Reader Interactions

    Comments

    1. Mae

      March 06, 2017 at 12:23 pm

      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!

      Reply
      • Cadry

        March 07, 2017 at 10:24 am

        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!

        Reply
    2. Becky Striepe

      March 06, 2017 at 12:47 pm

      5 stars
      Oh wow, that looks like an epic breakfast! I love refried beans and tofu together. This is definitely going on my to-make list!

      Reply
      • Cadry

        March 07, 2017 at 10:25 am

        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!

        Reply
    3. Mary Ellen | VNutrition

      March 06, 2017 at 1:09 pm

      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. 🙂

      Reply
      • Cadry

        March 06, 2017 at 1:35 pm

        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!

        Reply
    4. Dianne's Vegan Kitchen

      March 06, 2017 at 1:20 pm

      5 stars
      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!

      Reply
      • Cadry

        March 07, 2017 at 10:27 am

        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!

        Reply
    5. Beth Ann

      March 06, 2017 at 1:39 pm

      Looks amazing!

      Reply
      • Cadry

        March 06, 2017 at 1:48 pm

        Thanks, Beth Ann!

        Reply
    6. Amy Katz from Veggies Save The Day

      March 06, 2017 at 3:47 pm

      I am so excited to try this recipe, Cadry! I totally missed out when I visited Austin.

      Reply
      • Cadry

        March 07, 2017 at 10:27 am

        Thanks, Amy! Now you can have a little taste of Austin in California. 😀

        Reply
    7. Jenn

      March 08, 2017 at 7:17 am

      This is totally my kind of breakfast too!! So hearty and filling and delicious! Looks really good, Cadry!

      Reply
      • Cadry

        March 08, 2017 at 11:14 am

        Thanks, Jenn! There’s something so cozy about a big, hearty breakfast. 😀

        Reply
    8. Mel | avirtualvegan.com

      March 08, 2017 at 1:07 pm

      This looks amazing! I am loving the way the tofu scramble is made. It looks so delicious!

      Reply
      • Cadry

        April 09, 2017 at 9:37 am

        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.

        Reply
    9. Jojo Huxster

      March 09, 2017 at 2:52 am

      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’.

      Reply
      • Cadry

        April 09, 2017 at 9:38 am

        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!

        Reply
    10. Jennifer

      March 13, 2017 at 8:52 am

      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!

      Reply
      • Cadry

        April 09, 2017 at 9:38 am

        Thanks, Jennifer! Hugs to you too!

        Reply
    11. KZ

      March 14, 2017 at 10:24 am

      This looks so good <333

      Reply
      • Cadry

        April 09, 2017 at 9:39 am

        Thank you! It’s breakfast time right now, and I’d love to eat it all over again!

        Reply
    12. Shell

      March 15, 2017 at 10:47 am

      5 stars
      What an awesome breakfast, Cad!

      Reply
      • Cadry

        April 09, 2017 at 9:39 am

        Thanks, Shell! 😀

        Reply
    13. Agness of Run Agness Run

      March 19, 2017 at 6:11 pm

      This is exactly how I imagine my perfect kind of breakfast, Cadry!

      Reply
      • Cadry

        April 09, 2017 at 9:40 am

        Ah, we’re two peas in a pod!

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Spring recipes

    • Green salad with blood oranges & peanut dressing
    • Tangy peanut salad dressing (vegan)
    • Vegan eggs Benedict (for an amazing brunch!)
    • Vegan hollandaise sauce (dairy free & egg free)

    Salads

    • Easy tahini dressing for salads, bowls, or falafel (vegan)
    • Balsamic vinaigrette dressing (Just 5 ingredients!)
    • Vegan chef salad with seitan & avocado
    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Vegan taco pizza with black beans: A taste of nostalgia
    • Buffalo chickpea sandwich with vegan blue cheese
    • Three bean chili: Warm up with a bowl
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