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Sunday, March 11, 2012

Eat: Tex-Mex Taco's

I was a server at  "The Magpie & Sump," a Tex-Mex restaurant in Banff. The Magpie is such a fun place, and working there has probably been one of my favourite jobs. I loved the people I worked with, the relaxed atmosphere, the customers, and the food. I love Mexican food, (and tequila). Traditional Tex-Mex food, can be a caloric disaster and Tex-Mex is not always as tasty vegan. ( At The Magpie and Stump, orders can be made vegan and gluten friendly.) 

This, Tex-Mex Tofu Taco Filling, recipe is one of my favourites to combine in a crock-pot before I head up skiing for the day. It takes 15 minutes to prep, and is a dumby proof recipe for great taste. 

Vegan and Gluten Free Texas Style Soft Tacos:

Taco Filling
1 package firm tofu (cubed)
1 sweet potato (chopped)
1 cup celery or bok choy (chopped)
1 yellow squash
3 cloves garlic (minced)
1/4 cup lime juice (preferably fresh)
1 cup salsa
1 red pepper (chopped)
1/2 tsp chili powder
1 tsp cumin
1/4 tsp paprika
salt and pepper to taste

Serving Accompaniments
1/4 cup cilantro (garnish)
1 cup red cabbage (shredded)-
1 large avocado
soft corn tortilla shells

Combine the above ingredients in a large slow cooker. Stir to combine all the ingredients, and cook on low for 6-8 hours. 

When you come back from your fabulous day of activity, check on the taco filling, and give it a good stir.

Chop up the cilantro, and the cabbage; while you warm up the taco shells. When you are ready to eat, dish out the taco filling, and dress with the cabbage and avocado. 


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