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Tia Mowry Recipes


April 7, 2017

Tempeh Burritos

2 cups of water
1/2 cup soy sauce or tamari
1/2 teaspoon brown rice vinegar
1 8-ounce package of tempeh
Extra-virgin olive oil
1 small onion, diced
Pinch of sea salt
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Whole wheat tortillas
Tofu sour cream (see recipe below)
Daiya non-dairy cheese shreds
Shredded lettuce
Chopped tomatoes
Guacamole (optional)

1. Combine water, soy sauce (or tamari), and brown rice vinegar and bring to boil. Cut tempeh into four chunks and add it to the mixture. Let simmer for 20 minutes. Set aside.

2. Meanwhile, over medium heat, coat a skillet generously with oil. Sauté the onion with the salt until it becomes translucent. Remove the cooked tempeh from the liquid (save the liquid for later seasoning, if necessary), crumble it into bits like ground beef, and sauté it with the onion. Stir in the chili powder and garlic powder. Allow the whole concoction to cook for about 5 minutes. The Tempeh should absorb lots of oil and may even get a little crispy.

3. Warm a tortilla in another skillet and transfer to a plate. Spread Tofu Sour Cream on the tortilla around the fillings and serve with more sour cream and/or guacamole.

Dijon Roasted Cauliflower

1/4 cup extra-virgin olive oil
1 tablespoon mustard (Dijon or whole grain)
1 teaspoon apple cider vinegar
Sea salt to taste
A few splashes of soy sauce or tamari
1 large head cauliflower (florets only, save stalks for another use)

1. Preheat oven to 425

2. Add the oil, mustard, vinegar, salt, and soy sauce (or tamari) to a deep bowl. Whisk until well combined. Add the cauliflower. Toss to coat.

3. Spread the cauliflower in a single layer onto an 11×17-inch rimmed sheet pan. Bake for 40 to 45 minutes, turning halfway through, until deep golden and tender. May be served immediately, or at room temperature.

Tofu Sour Cream

14 ounces medium or firm tofu (1 block)
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 scallions, white parts only
1/2 to 1 teaspoon sea salt

Blend tofu, oil, lemon juice, and scallions with 1/2 a teaspoon of salt in a blender or food processor. Taste and add remaining salt, if desired. Serve with burritos, tacos, or any other dish that needs a creamy kick.

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