Sauteed Tempeh With Vegetables

Sautéed Tempeh With Vegetables USDA Recipe for Family Child Care Homes

Age Group: Ages 6-18
Serving Size: 6
Add more meat alternates to your menu. This meal provides an unexpected burst of flavor and texture.
CACFP CREDITING INFORMATION
⅔ cup vegetables
1 oz eq meat alternate
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Add to Cookbook https://theicn.org/cnrb/pdfs/NEPB-Lunch-Supper-6-18yr_6serving/Sauteed Tempeh with Vegetables 6-18 family.pdf

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

Quantity
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

Ingredients
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

Quantity
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
*See Marketing Guide

Ingredients
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

Quantity
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
*See Marketing Guide

Ingredients
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

Quantity
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
*See Marketing Guide

Ingredients
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)

Quantity
 

  • 6 oz Tempeh, plain (see chef tips)
  • ¼ cup + 2 Tbsp Teriyaki sauce
  • 2 cups + 1 Tbsp Cauliflower, fresh, riced (gently wash cauliflower under running water before grating/cutting; see chef tips)
  • 2 tsp Garlic powder
  • 2 Tbsp onion, dehydrated, chopped (minced onions)
  • 2 tsp Vegetable oil
  • 2 ½ cups Baby spinach, fresh (gently wash under running water if not prewashed)
*See Marketing Guide

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Heat oil on medium-high heat in a medium nonstick sauté pan.
  • Break tempeh into crumbles. Cook for 5–7 minutes or until it starts to turn golden brown. Stir frequently.
  • Reduce heat to medium. Add teriyaki sauce. Cook until sauce begins to thicken and caramelize. Stir frequently.
  • Add cauliflower, garlic powder, and dehydrated onion. Stir. Cook for 2 minutes. Stir frequently.
  • Add baby spinach. Stir constantly until spinach is completely wilted, about 2–3 minutes. Heat to 140 °F or higher for at least 15 seconds.
  • Serve ⅔ cup (unpacked). Serve immediately, or keep warm at 140 °F or higher.

Nutrition INFORMATION

Sautéed Tempeh With Vegetables USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ⅔ cup Sauteed Tempeh With Vegetables
Calories
112
Total Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
0
mg
0
%
Sodium
 
386
mg
17
%
Total Carbohydrate
 
12
g
4
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
1
g
1
%
Protein
 
8
g
16
%
Calcium
 
95
mg
10
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
  • Contains soy (tempeh and teriyaki sauce). Tempeh and teriyaki sauce can be a hidden source of common allergens, which include milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
  • Sesame can appear as an ingredient in food where it might not be expected (tempeh) and may be included in the ingredient statements as “spice” or “flavoring.”
  • Tempeh made with ingredients limited to soybeans (or other legumes), water, tempeh culture, and for some varieties vinegar, seasonings and herbs is creditable.
  • One oz of tempeh credits as 1 oz eq meat alternate. Tempeh made with other creditable ingredients (brown rice, sunflower seeds, vegetables, etc.) require a Child Nutrition label or Product Formulation Statement to document meal pattern contribution. For more information on serving tempeh, refer to the CACFP policy memorandum SP 25 CACFP 12 SFSP 11-2019 Revised “Crediting Tempeh in the Child Nutrition Programs” at fns.usda.gov/cacfp/policy.
  • Cauliflower rice is cauliflower that has been grated or cut into very small, rice-sized pieces.
Yield / Volume