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Sunday, May 27, 2012

Eat: Vegan Tostadas

With school finished, and the ski season over my dad and I have decided to take a mini holiday. We are off to visit friends at Racho Leonero in Cabo San Lucas. Ranco Leonero is a beautiful property in the Baja. The Resort, is a fishing lodge and I am well aware of the irony of a vegan vacationing at a fishing resort. 

I'm excited for fresh Mexican food. Eating vegan, and Mexican is not difficult. The fresh produce is limitless and Mexican cuisine is rich in vegetable proteins. 

Vegan Tostadas Ingredients:

1 package organic firm tofu (drained and chopped).
1 large red onion finely chopped
1 can black beans
2 jalapeno peppers diced
2  bell peppers diced
2 large tomatoes chopped
1 cup chopped spinach
1 cup red cabbage 
1/4 cup fresh cilantro chopped
2 limes, juiced
1 lemon juiced
1 mango pitted and chopped
2 avocados, peeled, pitted, and chopped
Salt and pepper to taste
1 package of Corn Tortillas
1 tbsp olive oil
1 package Daiya Cheese (optional)


Preheat oven to 425F
In a large bowl combine the tofu, onion, jalapenos belle peppers, tomatoes, spinach, cabbage,cilantro and lemon/lime juice. 

Gently fold in the mango and avocado. Season with salt and pepper. Cover the bowl, and set it aside. 
On a baking tray, spread out the tortilla's and brush lightly with the olive oil. 
Bake the tortillas in the oven until crisp, approximately 5-10 minutes. 
Take the tortillas out of the oven, and scoop the tofu/bean/cabbage mix onto the corn tortillas, return to the oven for 5- 10 more minutes or until heated thoroughly. 
Sprinkle with daiya cheese and serve immediately. 


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