I moved to California from Austin almost six years ago and still long for the Tex-Mex breakfast and brunch options from places like Trudy’s or the former Las Manitas. The closest I’ve found in these parts is Papalote. Their salsa is excellent and they have great grilled veggie tacos (zucchini/eggplant) or seasoned tofu tacos. When I was there last weekend, I bought a jar of their salsa and that has me fired up to use it as often as possible. Here’s what I put together to approximate their offerings.
Caramelize an onion by slicing into thin half moons and heating in a skillet over high heat for about 10-15 minutes, lower heat and continue to cook for another 30 minutes or longer until very well done. Set aside. Chop up 4 small zucchinis and cook in the skillet until brown. Combine with the onions. Season and bake some tofu from this recipe here. Heat some refried black beans, and serve with onion/zucchini mixture. Add sliced avocado and salsa if you’ve got it! You can also serve with corn or flour tortillas or I enjoyed this with blue corn tortilla chips.