500 Tacos: Bouldin Creek Cafe

A taco a day for 2015 — and then some
Bouldin Creek Cafe
1900 S. First St. (map), 512-416-1601, www.bouldincreek.comHours: 7am-midnight Mon-Fri; 8am-midnight Sat-Sun
By Mike Sutter | © Fed Man Walking | 07.06.15
Breakfast is the best time to be a vegetarian. Eggs and tofu are textural soulmates, and they weave in and out of scrambles with interchangeable ease. Bouldin Creek — the vegetarian cafe with a true South Austin identity — understands both, and knows how to work them into fresh, filling breakfast tacos.
The taco: Tofu Ren
Firm and organically irregular blocks of well-cooked tofu play their part here. Crisp sautéed onions and jalapeño slices add the swerve, with a garlic-breath assist. But a granular coating of nutritional yeast is the galvanizing force, like a dusting of aromatic ash from a kitchen volcano. Among the best tacos in this series, be they flora or fauna. ($3.75)
 The Neal: Fresh spinach. Fresh mushrooms. Freshly scrambled eggs with melted cheese. It’s the Crane Kick of breakfast tacos: When do right, no can defense. ($3.25)
 The Timmy: Bouldin Creek celebrates red and black beans with equal enthusiasm. They’re both here, along with fresh tomato and lettuce and ground veggie chorizo that is neither chorizo nor sausage but its own spicy, crumbly, commendable thing. I wish more picadillo tacos in Austin had this much personality. ($3.50)  
 Tortillas: Storebought flour, whole wheat and doubled-up corn tortillas.
 Salsa: Like all things Bouldin, this mellow red salsa is sharp, fresh and gentle with the salt.
 Two more things: I can’t talk about Bouldin Creek without mentioning one of the city’s very best veggie burgers or the glorious combination of Murphy’s Stout beer, espresso and chocolate they call the Leveler.
The 500 Tacos Project
(Photos by Mike Sutter © Fed Man Walking)